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2016-11-09
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主打叉燒的拉麵店。叉燒燻香濃郁，但麵和湯只屬一般。Smoked char siu specialist?Decent broth & noodle. Fairly pricey.60/100可能近期天氣開始轉涼，拉麵癮開始發作，於是翻一翻"to eat list" 後決定一試這竟敢在太歲頭上動土(即開在一蘭旁邊)的新店。上網顯示這店聲稱主打橫濱拉麵和煙燻叉燒。提供豚骨湯和味噌湯兩款選擇。據我所知，所謂橫濱拉麵主要是「家系」拉麵，即鹽味重的豚骨湯(混雞骨)加背脂，配粗麵。店名都會加「家」字。醬油拉麵都頗為有名。味噌拉麵在橫濱並不有名。所以雖然對這拉麵店抱著懷疑的態度，但仍抱著探險的心態一試。My ramen luck isn't that good lately. I had Tsukiji Ebikin Ramen the other day and I wasn't impressed at all. I thus placed my hopes on this new ramen joint.There was no one there when I arrived with my
叉燒燻香濃郁，
但麵和湯只屬一般。
Smoked char siu specialist?
Decent broth & noodle.
Fairly pricey.
60/100
可能近期天氣開始轉涼，拉麵癮開始發作，於是翻一翻"to eat list" 後決定一試這竟敢在太歲頭上動土(即開在一蘭旁邊)的新店。
上網顯示這店聲稱主打橫濱拉麵和煙燻叉燒。提供豚骨湯和味噌湯兩款選擇。
據我所知，所謂橫濱拉麵主要是「家系」拉麵，即鹽味重的豚骨湯(混雞骨)加背脂，配粗麵。店名都會加「家」字。醬油拉麵都頗為有名。味噌拉麵在橫濱並不有名。所以雖然對這拉麵店抱著懷疑的態度，但仍抱著探險的心態一試。
My ramen luck isn't that good lately. I had Tsukiji Ebikin Ramen the other day and I wasn't impressed at all. I thus placed my hopes on this new ramen joint.
There was no one there when I arrived with my colleague. Not a very good sign.
The options are limited, namely, tonkotsu and miso ramen. Pardon my ignorance but miso seems a bit strange for a shop that purports to serve "Yokohama style" ramen. Nevertheless, I was curious so that's what I ordered. My colleague ordered tonkotsu.
一進店內發現空無一人，警鐘已響起。同事點了豚骨，我點了味噌「博一鋪」。大家點了最硬的麵，及一客餃子。
同事的豚骨先到，其實一看湯及麵並不似家系的拉麵。我不客氣喝了一口，豚骨味算濃郁(一蘭較濃郁一些)，醬油味較突出。70/100
我的味噌湯底真的與喝味噌湯相似，這樣的味道老實說是第一次試。一般所謂味噌湯其實是味噌混合豚骨湯，不是齋味噌。「梅光軒」和「札幌」(及已倒閉了的函館)便提供較正宗的味噌拉麵。
麵是幼麵。並沒有使用一般味噌拉麵的粗麵。硬度可以但不算彈牙。比築地金好得多，但一蘭優勝多倍。份量偏小，可能和一蘭差不多。
「招牌」的叉燒煙燻味確實濃郁。切得非常薄，近乎「燈影叉燒」，一陣煙便吃過了。臨吃完便決定試一試枱頭的調味料，有蒜茸及辣芽菜及拉麵醋。一般來說，醋是加入豚骨湯底以減輕油膩感。不知道是醋的問題還是我的問題，把醋放入味噌湯內變得非常奇怪。完全不夾。
His ramen arrived first. I had a sip of the tonkotsu broth. The tonkotsu taste was not as rich as Ichiran next door. In fact, the shoyu taste was far more pronounced. It's not bad. At least it's rather special.
My miso broth did what it says on the tin. It really tasted like yellow miso soup the comes with Japanese set meals, albeit with some chili flakes. I prefer the miso broth at "baikohKen ramen", they are really miso broth specialists from Hokkaido.I ordered hard noodles and those were indeed hard - but not springy. It was still better than what I had at Ebikin the day before but those at Ichiran fared much better. The portion was on the small side.
Then comes the "signature" item: char siu. I gather it's the main selling point of this joint as the name translates literally to "Smoked Pork". Indeed, the two pieces of (thinly sliced) char siu had a very nice smoky flavour to it. Like others have mentioned in their reviews, the char siu were really too thin. Not value for money.
As I was about to finish my bowl of ramen, I was experimenting with the different condiments placed on the table, namely, garlic, spicy bean sprout and "ramen" vinegar. Garlic was good with my broth but do not - I repeat - do not put the ramen vinegar into the miso soup. The vinegar itself tasted quite stale. The combination was horrible. It literally left a bad taste in my mouth.
總結:這次之後，我再去「鳥華亭」吃了一碗非常美味香濃的雞白湯都只是八十左右，又沒有加一。
相比之下，這裡埋單每人約$130，麵和湯都強差人意，勝價比很低。如要和一蘭一較高下，還需努力。這裡的海膽拉麵可能更有競爭力。
The total bill was about $130 plus gyoza (not bad but nothing to write home about). All in all, of Ton Kun wants to compete with Ichiran, it has a lot to catch up to do. Focusing on their sea urchin ramen might be the way to go.
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