Duck Confit Ramen? French meets Japanese.
It was served dry ramen style, with shredded duck confit, king oyster mushroom, purple cabbage, carrot, spring onion, topped with onsen egg.
After you toss it, the noodles would be coated with this unique citrusy-soy dressing, which was both refreshing and uplifting. And yes, not that ordinary and needed getting used to.