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2012-05-02
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闘魂全开！ 试了 味千(!)，一平安，八八八，札幌，一风堂，横纲，鸟华，逹磨，龙也，丸玉，稻荷，函馆，幸亭，豚王，来，武藏，八千代等（顺时）。总未能试试「魂」。总是太迟！有一天，早上的工作比预期中早完。闘魂终于按捺不住，坚决要一试「魂」。整装待发之际，企图离开公司的时候，一转角就见到上司把守著出口．．． 于是转Plan B.Just a summary of what I've tried so far: Ajisen, Ippeian, Sampachi, Sapporo, Ippudo, Yokozuna, torihana, Daruma, Tatsuya, Marutama, Iniri, Hakatade, Yukitei, ButaO, Kureha, Musashi, YachiO and some which I may have forgotten. I still couldn't get an opportunity to try Tamashii. Either I couldn't get there early enough (when's that??)
试了 味千(!)，一平安，八八八，札幌，一风堂，横纲，鸟华，逹磨，龙也，丸玉，稻荷，函馆，幸亭，豚王，来，武藏，八千代等（顺时）。总未能试试「魂」。总是太迟！
有一天，早上的工作比预期中早完。闘魂终于按捺不住，坚决要一试「魂」。
整装待发之际，企图离开公司的时候，一转角就见到上司把守著出口．．． 于是转Plan B.
Just a summary of what I've tried so far: Ajisen, Ippeian, Sampachi, Sapporo, Ippudo, Yokozuna, torihana, Daruma, Tatsuya, Marutama, Iniri, Hakatade, Yukitei, ButaO, Kureha, Musashi, YachiO and some which I may have forgotten. I still couldn't get an opportunity to try Tamashii. Either I couldn't get there early enough (when's that??) or they've sold out. It was about 30 degrees Celsius - boiling hot - so I figure ramen won't be as popular and I'll have a chance.
So this time i was quite determined to get it done! I finished my work for the morning early and was about to escape at 12:00noon As I almost reached the emergency exit, my boss was standing right there having a long chat with someone...... Plan B.
午前の红茶 午后のラーメン
在午饭时间开OT, 期望在人龙过后及魂飞魄散前（即午巿收舖前）能取得一席之地。
当日又晒又热，气温高逹30度！穿著不是度身订做的西装，走出地铁站，穿过充满汔车废气的巴士站，经过正在打小人的婆婆，鱼档及猪肉档，佛具舖。大汗淋漓。
心里想，天气这么热，应该会较小人排队吧！
况且，亦带了一本书准备一边排队一边看。要令自己更有「根性」（即意志坚强，毅力）来迎接长期排队的挑战！
下午1：55分接近「魂」之门...
...
Σ（ﾟдﾟlll）
门外竟然没有人！
...
（−＿−；）
（魂不附体）
莫非好像如一次在豚王的经历一样？没有人龙-因为已经卖完所有拉面！？
...
走近一点，发现照常营业！还立即有位！
ψ(｀∇´)ψ
（魂彩飞扬）
...
Plan B:
I note that Tamashi will close at 3:00 p.m. to prepare for the dinner crowd (unlike Buta O - which won't close until 11:00 p.m.!) I assume the busiest lunch time at CWB for most professions should be 12:30pm - 2:00pm.
Since my chance of getting a place during peak lunch hour is very low, I decided to risk it and hope to catch the window of opportunity, i.e. the time when most customers were leaving and the shop was about to close. I worked overtime during the lunch hour and brought a book with me to read while I was queuing. I was gearing myself up for the long haul!
根性!
It was a long and sweaty trek from the MTR station, in a suit. After walking through the fume-filled bus-stops, through the bridge where old witches were paid to curse and swear, through a narrow street with meat stalls, I finally arrived at Sharp Street East (1: 55 p.m.). What I saw from afar was a bit of a surprise ... there was no queue ! I though for a second that it's too good to be true. It's either closed or sold out. Luckily, the impossible happened, I got in without having to queue for a single second. Amazing!
わがまま：
环境：
店舖坐位不多。但没有像豚王那么肩摩踵接。特别的是魂有如在东京都非常有名的拉面店「一兰」一样的「个室位」- 即自修室位。相当适合＂一枝弓＂进食。我坐的亦是最自闭的角落＂1＂号位。前面是一大堆中华风拉面碗 - 隐约见到厨房内的动态。
店内以深色的木为主调。亦与一兰相似。
在日本，拉面是一种较为＂麻甩＂的东西。日本女生一般不会自己去食的。如吉野家在日本一样。个室位，等同私人空间，对男仕是相当重要的。
店内亦有一股似曾相识的芳香。是其他拉面店内所没有的。
！(◎_◎;)
------------
The shop looked very much like an authentic ramen shop in Japan. It's small but still not at crowded as Buta O (Buta O is really the most crowded ramen shop I've even tried). For those who'd tried "Ichiran" in Tokyo, this shop feels a bit like that but even smaller. The key advantage of Tamashii over most ramen shops in Hong Kong was that it had partitions for every single seat. It may feel a bit like a crowded study room but is an excellent idea for those who just wanted to enjoy their ramen in their very own private space.
It had about eight counter seats and 5-6 table seats. The customer turnover was reasonable. About 15 minutes for each group of customers.
As I sat down at the very end of the shop, counter seat number 1 a glass of cold water was already placed there together with the menu. The glass of cold water was very welcomed because it was quite warm inside the shop. I also noticed a very distinct and woody type of aroma which filled the shop...
For general information, the menu was only in Chinese, I believe. They served four different types of ramen - from top to bottom:----------
Tamashii (Spirit): Original strong pork bone based ramen with Char Siu and Egg;
HiDama (Fire Spirit): Chilli sauce, Salmon, Char Siu, Spinach;
Tai Keku (Tai Chi): Squid Ink, Char Siu, Crab Cream, Edible Gold ()
Emerald Dragon: Vegetable sauce, Char Siu, Scallop, Crab Meat, Tamago and Caviar.
----------
You could choose how hard you'd like the noodle to be as well as the toppings you'd like to add as well.
Again, I ordered the spicy version - which was the main reason why I came.
Since I've read from most comments that the taste here was on the light side, I ordered the taste to be "extra strong" to be accompanied by normal noodle.
火魂拉面：
一心来吃辣味拉面，不作他选-「火魂」。
普通面，忘了加蛋（火魂是没有蛋的）；只记得众多食家都提到「魂」的味道相对较淡，所以选了浓味。
当正忙碌著用电话对焦拍摄个室位的时候（技术不济-真的很难！）突然有人揭开隔开布屏风，向我的方向说了一堆我听不清楚的日语，被吓了一跳！
惊魂甫定，原来是日籍师傅双手捧著拉面给我。慌忙地接过盛著拉面的盆，说了两声「多磨」＂ども ＂
小贴士：太太教路 -「多磨」是＂どもありがどうございます。Domo Arigadou Gozaimasu＂的缩写。原来比＂ありがどう ＂Arigadou 更为庄重。提议各位对日本人时多用，不亢不卑，免失礼仪之邦的威风。
As I was trying to busily get the right focus to get a picture of the restaurant - it was quite dark inside so it's not too easy to get one done - the main chef himself, and not his assistant, served the noodles to me directly through the curtains and said, words to the effect, "here it is, thank you very much". This was quite a pleasant surprise. especially when the main chef was busy cooking multiple bowls of ramen and arranging each bowl nicely at the same time. This sincerity is rare even in Japan.
终把注意力放回在面前的「火魂」：
大家从相片中可见到拉面面上配料的排序是相当花心思的。相当有艺术感。
汤汁真的偏小。只能刚刚盖过拉面一点。感觉有点不爽。
汤内有鲑鱼碎（即三文鱼），香甜的粟米，高菜，叉烧，和高质素的紫菜及＂系唐辛子＂。
提议各位不要太快把材料混在一起，否则就会错过那特别汤头的滋味。因为每样配料的味道都很浓郁。
面条是札幌的曲面条。质素好。爽口弹牙。比「函馆」的略幼。
叉烧在记忆中几大块。并没有挑剔的地方。
几本上味道是浓但不太辣。好像有点辣油及辣味噌。
在吃面之前认真地喝了4-5口汤，因想试图分析一下汤底的构造。
。。。这碗面的汤头绝非等闲之辈。
似乎，在现今其他拉面店内所没有的，那似曾相识的芳香、汤头的灵魂，
是 ’舞茸’。
！(◎_◎;)
相信没错，后来有一次逛书店的时候，见到一本关于拉面的典籍，发现有一派拉面是用香菇，香菇蒂再加上其他汤头，如豚骨，熬的。
喜欢重、浓、猪骨汤，即「豚王」、「一风堂」的发烧友可能会觉得「魂」较淡；
喜爱「达磨」的食家应觉得豚骨汤底有点接近。但我认为「魂」的汤底更有层次和＂Aftertaste".
喜爱「横网」的食家相当会很喜欢「魂」那淡淡长远而甘香的独门汤底!
----------
I took sometime to really taste the broth. It's a bit spicy - mainly due to the shredded chilli (Ito Tougarashi 糸唐辛子 , a herb introduced from Korea） - which basically smells much stronger than it's taste - and a little bit of chilli oil. It also seemed to have a bit of spicy miso. The taste was strong but not too spicy.
However, I found noticed a very interesting aftertaste in the broth. That tallied with the interesting aroma I experienced when I first entered the shop. I believe it's "Shiitake" - Chinese Mushroom.
What distinguishes the broth in Tashi from other shops is most probably the addition of shiitake and possibly also bonito into the pork bone broth, and possibly other vegetable and fungi essence. As a result, it has a very unique taste. I think because of the shiitake essence, the aftertaste was extremely aromatic!
I will suggest that you don't mix the ingredients together too quickly so you could really enjoy the original taste of the broth first.
Once the salmon and the shredded chillies (the red ones at the center of the noodle) are mixed into the broth, I
Those will overwhelm the rest of the tastes unfortunately.
The delicate aftertaste of the shiitake and bonito broth will still be there, but the whole broth became muddled and mixed up a bit too much.
The sweet corn was very fresh and sweet however. The nori was also good stuff.
I quite liked the noodle, which was the Sapporo style. It's similar to Hakadate but a bit thinner. Good quality and chewy.
The char siu was quite nice if I remembered correctly. Definitely no complaints.
All in all, I guess fans of "Buta O", "Kureha" and "Ippudo" will find the broth here a bit light;
Fans of "Daruma" might find the strength of the broth here right. However, I think there is the special aftertaste here which is lacking in Daruma and most ramen shops.
Fans of "Yokozuna" should like the added fresh aroma from the shiitake.
环境方面，虽然有冷气，但没有玻璃屏风隔开厨房。热腾腾的篜汽令著西装的我觉得有点热。不过一望见大厨在酷热的厨房内辛勤，用心地制作拉面，顿觉自己因贪吃而来所受的那点儿热，实在相当无聊，不足挂齿！
在自己差不多吃完火魂期间，有大概3-4位客人离开。
日籍师傅在每位客人吃完起身时，必定会欠身说一遍＂ありがどうございました！"（感谢！）
在客人付钱时，再欠身说一遍＂ありがどうございました！"
然后在客人正离开魂的时候，再三欠身说一遍＂ありがどうございました！"
师傅对每一位客人都如是。在百忙中都没有例外。
其中有一位客人转身向师傅微微点头，微笑．．．
What impressed me the most about "Tamashi" was really the Tamashi - spirit - of the ramen master. He served ramen to each customers personally - even as he was required to tend a million other things.
I noticed that the master chef would thank each and every customer at least three times, that's right, 3 times, when they leave.
The first time was when they finished their noodle and then stood up to pay. The second time was when the customer approached the cashier; and, finally, when the customer was leaving the shop.
That's three times for each and every group of customers, without fail.
The master did it without fail and without any change of voice tone, even if I've noticed that none but one customer of the 4 groups responded. This is, for good or for worse, generally normal in Hong Kong. I suppose most Hong Kongers are polite, but these seemed to be a lack of proper phrases to express one's gratitude to the chef and shop staff (at least not that I know of).
As I was leaving, the chef again said thank you to me in Japanese. He then said it again as I was paying.
At this point, I was quite touched by his sincerity. So, even if I might look a bit odd and may scare the customers around, I went back to the seat, lifted the curtain which separated the kitchen and the customers, and said to the chef, in my not so authentic Japanese, "Thank you very much for the great meal!"
自己离开魂的时候,师傅亦对我欠身说第一遍＂ありがどうございました！"我付钱给那全程有礼又有笑容的女店员时，师傅再欠身说一遍＂ありがどうございました！"
。。。
相信多数香港食客都是有礼仪之人。只是日常广东话又好像没有太多向厨师或服务员表达尊重及感激的词句。
而自己有时亦被商业化及机械化的日语＂录音＂麻木了，忘却向服务员道谢。
反观师傅的诚意，他的「魂」,实在令人心生敬仰。
。。。
想到这里，虽然有点唐突，又可能吓坏在旁的食客，
但我返回1号位，
稍微揭开隔著厨房的布屏，
对师傅说了声：
”ご驰走様でした！”
然后在一大遍日语的感谢声中离开。。。
题外话/补充资料：
这次可以说是洗涤灵魂的经历，以第100篇作记．
Although I've written the draft of this review quite a while ago, I decide to leave it for my 100 review to mark this special dining experience.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
