As I progressively and slowly eat my way through each of Melbourne's ramen places (it's harder than you think when you don't live in the same city).
One of the more interesting things I'd read was the yuzu tonkotsu which I haven't heard of previously, and the bright green eye-catching broth.
It was a quiet weekday lunch just before Christmas and I plonked myself in a corner at the front counter to keep nicely in my own solitude. I'd mention the multitude of customisations offered but you can clearly see it in the photo.
The yuzu tonkotsu broth is different and excellent (what the hell happened to my photo??? - now replaced with a later eggless version with pork belly instead). There's a distinctive spicy pepper with a touch of citrus. It's quite delicious. The broth was reasonably thick, but I'd need to order the baseline tonkotsu to directly compare it to Bone Daddies. The chashu is nice, soft and not overly fatty. What's more impressive is the free serve of extra noodles if you want it - just to ensure you are as full as possible. The extra serve is delivered when requested and piping hot to even warm up the broth again slightly.
Of the places in Melbourne tried thusfar, Hakate Gensuke is my favourite standard tonkotsu but that could well be only because I haven't tried it at Ikkoryu. The yuzu version could well be my overall favourite. I still want to try their original tonkotsu (set the standard), black garlic (because I always crush extra raw garlic into my tonkotsu) and spicy tobanjan (always reminds me of Iron Chef Chen Kenichi) so I'm going to have to be social and go with other people so I don't miss out.
05-2016
I went back one evening to try the black garlic. It reaffirmed the quality of broth, decent noodles and meat and overall satisfaction. The black garlic has a deep savoury flavour as compared to the yuzu that is spicy and tart. I can't say which one I like better, but overall probably I'd give the slight edge to the yuzu.