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2013-05-04
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獨特的赤味噌湯底;配一般的直身蛋麵;叉燒不錯但蛋一般;雲吞很不濟;定價偏高,雲吞拉麵不推介。Unique Red Miso broth;Tokyo-style straight noodles;Good char siu;Average eggBut horrible wonton. Stick to the basics.Kyoichi ramenThis place was apparently operated by someone from David Ramen.My wife tried this with a group of friends recently. She thought the basic shoyu and shio ramens were good so she urged me to try this out. It's located relatively near the Jordan MTR station, next to DGS.Decor:Three chefs at open kitchen surrounded by 14 tight
配一般的直身蛋麵;
叉燒不錯但蛋一般;
雲吞很不濟;
定價偏高,
雲吞拉麵不推介。
Unique Red Miso broth;
Tokyo-style straight noodles;
Good char siu;
Average egg
But horrible wonton.
Stick to the basics.
Kyoichi ramen
This place was apparently operated by someone from David Ramen.
My wife tried this with a group of friends recently. She thought the basic shoyu and shio ramens were good so she urged me to try this out. It's located relatively near the Jordan MTR station, next to DGS.
Decor:
Three chefs at open kitchen surrounded by 14 tightly packed chairs lined in a u-shape.
Authentic decor which was similar to ramen shops in Japan. It's like a dimmer version of Ramen Joe with Mr. Children playing in the background.
The only condiment on the table was black peppercorn, which I suspect should be for the shio ramen.
Menu:
They do three types of broths: Shio, Shoyu and Miso.The other options were essentially the amount of toppings on the ramen, mostly standard stuff like char siu, egg, negi and... Wonton!?
You could also choose the amount of fragrant oil you want in the ramen as well as the hardness of the noodles.
Instead of following my wife's advice, I was immediately distracted when the staff told me that the miso base was spicy. So that's what I ordered. The "Special Made Ramen" (i.e. will all toppings) in Miso broth.
Special Miso:
I was expecting a yellow miso with loads of chili but I have to say that this didn't look too appetizing.Broth: It seems to me that the miso broth was made by red miso, which had a deeper and grainer texture. It really tasted like red miso mixed with shoyu. Pretty heavy. But not spicy at all. Unique but not particularly tasty. I prefer more "standard" miso broths like those at Baikoken and Hakodate.
The grated ginger and chopped negi on top were not fresh enough. They might have grated it hours beforehand. It improved the complexity of the broth just slightly. Perhaps that's the spicy element referred to.
The kikurage (fungi) were too sweet and limp. This did not go well with the already heavy broth.
The three pieces of char siu were good though. About half fat and half meat. Well marinated. Those had a nice pork and shoyu aftertaste. This was the best part of the ramen.
The noodles were what I call the "default" Tokyo-style straight eggy ramen. It's a bit thinner than Ramen Joe's ramen. The texture was fine even if I did not specify the hardness of the noodles. However, some may think that it tastes just like yau mien. It may be a bit firmer and springier than Ramen Iroha. Not particularly exciting.
The taste of the whole egg was rather weird for me. It might have been the aka miso. Anyway, the surface of the egg was too salty but the egg, despite being slightly runny inside, barely had any egg taste. I struggled to finish the egg.
The worst part of the meal was definitely the 4 wontons in the noodle. It had meat and a little bit of chopped onions. The skin was smooth enough and had no alkaline taste, but the meat in all three wontons I've had were rancid. I did not finish the fourth one...Any wonton in any Chinese wonton shop will have better wonton than here. This dragged down the points of this place a lot.
Conclusion:
Service was good. The waitresses were all very friendly.
The red miso broth was unique but may be too heavy for some.
No complaints about the noodles.
Good char siu
but horrible wonton.
Basic Shio and Shoyu ramen (with just char siu) might be worth a try.
However, Wonton Miso Ramen -
Not recommended.
张贴
