At Tajima East Village, the standard tonkotsu-style ramen uses a pork broth, curly noodles, chashu, sprouts, scallions, and egg, with options to increase richness or spice. This location mirrors the Convoy shop’s customization, allowing diners to tune the bowl to their taste with add-ons and heat levels. The broth feels satisfying without being overwhelming, and the noodles maintain their texture as they soak up the soup. Ramen guides mention Tajima’s East Village branch as a convenient downtown choice, especially for those who like tailoring their ramen.