One of the reasons why it's so hard to find good tonkotsu soup in Lisbon is because it takes time. For the broth to reach the ideal thickness and depth, many hours of cooking porcine bones are required. “Ours stay on the fire for 9 hours”, says Honda owner.

The broth is frothy and dense, the pork belly (chasu) crumbles, the dough stretches without breaking. Rare thing.