When I was a kid, I used to make Korean Neoguri brand ramen with less water (to make the soup more concentrated), then add milk to the cooked bowl of ramen, which resulted in a creamy, spicy ramen - quite possibly one of the most delicious culinary creations ever. My family and friends would raise their eyebrows and exclaim "gross," but the creaminess of the milk added the perfect balance to the chewy ramen noodles and savory soup base.
I think the folks at Tsukumo Ramen are cut from the same cloth as me, because their pork broth-based ramen topped with a mound of shaved cheese (which melts into the ramen and makes the broth creamy and buttery) encompasses the same concept - that is to say: creamy ramen!
Cheese tonkotsu ramen
"the harmony unexpecter cheese of combination and fermented soybeen paste play whis pork bone soup seemingly is the taste of the nonesuch" ....um...what??
Look for this awning in Ebisu
Food rating: *** and a half (loses stars for being a bit too salty)
Bang for buck rating: 4
Location: 8 minute walk from Ebisu station, toward Hiroo
Average price of meal for two: 2000 yen (~$22)