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店員募集／見習組長研修計劃 (每月9天休息／每天工作8小時／晚市津貼／歡迎無相關工作經驗人士)
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店員募集／見習組長研修計劃 (每月9天休息／每天工作8小時／晚市津貼／歡迎無相關工作經驗人士)
$18,700-$20,800
Monthly
店員募集／見習組長研修計劃 (每月9天休息／每天工作8小時／晚市津貼／歡迎無相關工作經驗人士)
$18,700-$20,800
Monthly
店員募集／見習組長研修計劃 (每月9天休息／每天工作8小時／晚市津貼／歡迎無相關工作經驗人士)
$18,700-$20,800
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Ichiran Ramen
13 Recommended
$86
Level1
1
0
best ramen
2014-12-07 4966 views
In Hong Kong, Ichiran Ramen is a must! Besides having several stores all around in Japan, this is Ichiran's first international branch in Hong Kong, Causeway Bay. Have tried the one in Tokyo and Ichiran hands down, the best tonkotsu ramen I had till date. Exact seating concept as the ones in Japan. The only difference between Ichiran in Hong Kong and Japan is the ordering process through vending machine. In Japan, you order and pay through the vending machine while you eat first and pay later in
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In Hong Kong, Ichiran Ramen is a must! Besides having several stores all around in Japan, this is Ichiran's first international branch in Hong Kong, Causeway Bay. Have tried the one in Tokyo and Ichiran hands down, the best tonkotsu ramen I had till date. Exact seating concept as the ones in Japan. The only difference between Ichiran in Hong Kong and Japan is the ordering process through vending machine. In Japan, you order and pay through the vending machine while you eat first and pay later in Hong Kong. The broth and noodles is so dope. Ever since my trip to Japan last year, it's awesome to taste Ichiran once again. We went back twice for to Ichiran for supper when in Hong Kong. I'm not sure is it just me or anything, I feel the standard in Japan is better than HKG.
Ichiran Ramen
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-09-02
Dining Method
Dine In
Spending Per Head
$84 (Dinner)
Recommended Dishes
Ichiran Ramen
Level1
3
0
ICHIbAN
2014-02-18 5379 views
I love ramen for its versatility and seemingly infinite possibilities. I peer into a bowl of this noodle soup — sometimes thick and creamy, sometimes close to translucent, sometimes tawny, sometimes edging up on coal-colored and glinting darkly — and can’t begin to tell exactly what’s in there. Every restaurant’s ramen to me is distinct. Even every batch of a single restaurant’s ramen does.I inhale a ramen’s perfume and I’m still perplexed, still uncertain, though I can identify a few top notes:
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I love ramen for its versatility and seemingly infinite possibilities. I peer into a bowl of this noodle soup — sometimes thick and creamy, sometimes close to translucent, sometimes tawny, sometimes edging up on coal-colored and glinting darkly — and can’t begin to tell exactly what’s in there. Every restaurant’s ramen to me is distinct. Even every batch of a single restaurant’s ramen does.

I inhale a ramen’s perfume and I’m still perplexed, still uncertain, though I can identify a few top notes: almost definitely scallions, very possibly garlic, in a perfect world some spicy chilli. I can make out the concentrated pork bone essence of the soup. With my spoon I delve into the bowl of ramen and gulp down a mouthful, but a few components remain unknown. A few subtle differences, too. The taste of ramen isn’t just intricate and layered; it’s almost blurry, but a good blurry, an enthralling blurry, the kind of blurry in which gluttonous eaters gratifyingly indulge in.

At ICHIRAN, which is where many of the most dedicated ramen fans carry out their devotion, I would sometimes look up from my noodle soup and realize that I hadn’t conversed with my companions for a quite a while, and had in fact forgotten that they came with me. With ramen like ICHIRAN’s at its best, who needs conversation? For that matter, who needs company?

As a result the wait can stretch to more than a two to three hours unless you go there in the wee hours on weekdays. The waiting is quite tiresome so in the end there are obstacles to the ramen bliss here. There are challenges and compromises that you have to edit out of the ICHIRAN experience.

I appreciated ICHIRAN’s springy, slim house-made noodles, which accomplish the art of having delicacy and presence at the same time. I loved the unctuous and cream-colored broth of the tonkotsu ramen — with its slices of thinly sliced pork and its hints of garlic and its grassy whispers of scallion. The broth is thick, almost milky and altogether sublime. 

An engrossing meal at that. You search slowly for noodles with your chopsticks, whirling and sipping the minutes away. Then you swap the chopsticks for a spoon, to see what else is left: some seaweed, some black fungus, some last bits of noodles. As the ramen gradually unveils itself, you fall unreservedly to its spell.
ICHIRAN Ramen
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 On a lighter note, don't forget to get the tofu dessert. It has an amazingly spongy and pudding-like texture that does not break up easily like the regular tofu.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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4 Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Waiting Time
    45 Minutes (Dine In)
    Spending Per Head
    $160 (Last Night Supper)
    Recommended Dishes
    ICHIRAN Ramen
    Level1
    4
    0
    The Ramen Boom!
    2013-10-24 659 views
    You line up for everything in Hong Kong, and recently it is the ramen craze that people have been lining up for. Last week my friend went to line up around 11:45am and we got in at 12:15pm, maybe due to the rain that day!As we walked into Ichiran, I thought we were getting seated immediately however we still had to line up for 5 minutes. While we were lining up, we were given the ramen form to customize our preferences. There was a signage on the electronic board displaying where the empty seats
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    You line up for everything in Hong Kong, and recently it is the ramen craze that people have been lining up for. Last week my friend went to line up around 11:45am and we got in at 12:15pm, maybe due to the rain that day!
    As we walked into Ichiran, I thought we were getting seated immediately however we still had to line up for 5 minutes. While we were lining up, we were given the ramen form to customize our preferences. There was a signage on the electronic board displaying where the empty seats were located in the restaurants. When I saw the Chinese character “empty” on the empty seats, I knew it was my turn to be seated!
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     We finally got seated; all the seats were individually partitioned, it was just me and the ramen. A Japanese waitress greeted me as soon as I sat at my cubicle; I gave her the form and waited for my ramen ecstatically. After 5 minutes, the waitress placed the bowl of ramen in front of me and shield down the mini blind allowing me to enjoy my ramen!
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     The noodles were delicately thin but cooked to al dente. I really enjoyed the pork bone soup base; it was full of flavors and not too thick and heavy like in Butao Ramen. The red sauce also adds some nice spice to the broth, it really goes well together. The pork was nicely marinated and thinly sliced. The only downside was definitely the egg, as there was a lack of flavor, as it was marinated with salt?, but the yolk was still runny.
    Ichiran Ramen
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     The cashier counter was surrounded by many of the souvenirs that they sell. I was very tempted so I bought the instant pack of ramen for HK$80. Will see if it is nearly as good as having it at the shop. This is definitely the best ramen in Hong Kong to me!
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    2 Recommended
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      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Waiting Time
      30 Minutes (Dine In)
      Spending Per Head
      $100
      Recommended Dishes
      Ichiran Ramen