With four branches in Japan, Nantsuttei is recognized for its rich and creamy pork bone broth and ma-yu, a black oil made of roasted garlic. The entire process is impressive: the garlic roasted in seven steps, to reach the optimal bitterness that will balance the broth; the broth itself made with pig's head and chicken bone boiled under pressure for 24 hours. The results are equally impressive. Other branch: Paragon.