Jellyfish in my ramen

Here's the hiyashi chuka from Baikohken. And what I didn't expect to find in the cold ramen today were chilled jellyfish. I suppose it made a lot of sense to put them in since they certainly enhanced to some extent, the textures of the already springy cold noodles together with the crunch from the shreds of cucumbers. It was certainly fun to eat for that and their unassuming agi tama tasted much more flavorful of the soy sauce that the looks might suggest. The generous slices of almost tuna like charshu were enjoyable as well.

Based on my somewhat limited experience with hiyashi chuka, I'm going to rate this as my second favorite because the number one spot sealed the deal with a sesame based sauce which I prefer over the shoyu variety that this was.