烏骨雞拉麵龍的食记– 香港尖沙咀的日本菜拉面

日本福岡過江龍;
提供有特色的烏骨雞湯底;
直麵條比一般九州的粗身有嚼勁;
超薄切叉燒很有肉味;
不妨一試!

Tonic ramen from Japan;
Very interesting "black bone silkie fowl" broth;
Good super thin cut char siu;
Worth a try!

RONin:

This shop actually had quite a large number of branches in Japan. Only after I've entered this shop did I realize that I've tried this before in Japan. That was after a rather excessive karaoke session in which a rather large amount of alcohol had been consumed.

The bowl of chicken ramen was definitely a Godsend. The one I had there was possibly chicken mixed with shoyu. The herbal taste was quite strong. It certainly helped me get back home that night.

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The one here had Miso, Tonkotsu (pork bone), Shoyu and Okinawa shio (salt), all mixed with the black bone chicken broth. They also have abura soba. I certainly didn't recall that many options in the Japanese branch.

Location and decor:

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This shop replaced Inari. The interior was similar to Inari but the yatai gone.
Reasonably spacious.

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Condiments: They had preserved ginger, black pepper, garlic (with crusher), shichimi on the table. Reasonably comprehensive. I'll strongly recommend adding black pepper halfway through your ramen. It's really good with the black bone chicken broth.

Super Miso Ramen:

I'd initially considered ordering the shoyu ramen as I thought it might be most similar to the one I had in Japan. However, I was utterly distracted by the "ultra spicy" miso ramen. I ordered the one with all the toppings.

Noodles:

Not the normal Kyushu ramen. It's more similar to Tokyo ramen but firmer and springer than Ramen joe. Much better than Ramen Iroha and Kyoichi. It's a completely different style from Agura's very good noodles. The egg taste wasn't too strong. It's good at absorbing the soup. Good.

The spring onions were fresh but might not be Japanese negi. At least the way those were chopped lessened the sharpness of the negi taste.

Menma: Crunchy original taste without vinegar.

Fried onions: Interesting, they also had some fried onions placed on the side. It's crunchy and delicious but many be oily for some.

Char Siu:

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Not grilled beforehand but still very aromatic. Not too fat despite it being the belly part.
The way the char sius were cut was amazing.

Extremely thin but very firm. It will not dissolve upon the lightest tough like those in Ramen Iroha or Rasupermen for example.

Very good stuff.

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The egg on the other hand was very average. It wasn't runny at all.

Broth:

The miso broth was a mix of Hokkaido , Shinshu and Kyushu miso. It tasted like a lighter version of Hakodate with chicken soup, dried scallops and konbu. A mild herbal aftertaste was present. Similar to the one I had in Japan but much lighter. It's very drinkable.

The spicy miso was placed on the side of the bowl so you could adjust the spiciness of it. It's very similar to the Korean Kochu Chang (vs salty dou ban Chang you get at most places). Nevertheless, the spiciness wasn't detectable once you mix it into the broth. Pricey.

Again, I suggest adding black pepper to the broth. It really did enhance the taste.

According to the front page of the menu, the black bone fowls were fed with water and food contained in a special type of stone. 天照石／天降石 (literally stone from heaven) That's apparently the stone they used for their ramen bowls as well!

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This was one of the few shops which I'd want to finish the whole bowl of soup. As to the medicinal effect of the broth, what I could tell you was that after having a drink too much at Vibes the night before, I had a serious pain in the neck in the morning. After downing this broth, the pain's gone ! Σ（ﾟдﾟlll）

Service was good throughout. The waitresses were very friendly and efficient. I was served a big glass of ice cold genmaicha the moment I sat down.

The bill came down to $108 without service charge. Definitely not cheap but I think it's still worth a try.

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Recommended.

烏骨雞拉麵 龍 (已結業)

烏骨雞拉麵龍 (已結業)