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2012-09-08
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博多系拉面汤底质素稳定。性价比似乎是众拉面之冠!赤丸新味= 豚骨+酱油+鲣鱼+辣味噌。Good quality Hakata ramen;Authentic;.Consistent; Very good service;Possibly the best value for money.>>>>>>OT on Sunday. Luckily, Ippudo has opened. That's a significant motivation to go to work!Booking machine: This time I've finally figure out how to operate the machine1) Press the number of guests (2) Choose whether you need telephone notification (v. good by the way) (3) Collect the ticket!(4) Wait.Got in after 5 minutes wai
汤底质素稳定。
性价比似乎是众拉面之冠!
赤丸新味= 豚骨+酱油+鲣鱼+辣味噌。
Good quality Hakata ramen;
Authentic;.
Consistent;
Very good service;
Possibly the best value for money.
>>>>>>
OT on Sunday. Luckily, Ippudo has opened. That's a significant motivation to go to work!Booking machine:
This time I've finally figure out how to operate the machine:
(1) Press the number of guests
(2) Choose whether you need telephone notification (v. good by the way)
(3) Collect the ticket!
(4) Wait.
Got in after 5 minutes wait.To be honest with you, I didn't expect there to be so many customers on a Sunday at Admiralty!
Decor:
Nice & clean. Similar style with other Ippudo branches but much smaller than the CWB & TST branch. Just about 1/3 the size of the CWB branch. Anyway, the seats were placed relatively apart.
Great service:
Even if I was allocated a seat on the large wooden table, the sensitive waiter gave me a corner seat of the table, instead of just lumping me next to another customer. I could see they try to make a effort in making customers as comfortable as space allows.
I also noticed the waiters/waitress pouring water, taking orders when kneeling down (which I find odd in a Hong Kong setting but it's a Japanese thing) and also willingly offer to help customers fetch chopsticks and napkins if it's a bit further away from them.
Orders:
I had a look at the menu, which consisted of a number of relatively new additions (since the last time I went, which was about 1 year ago): Normal White Maru, Red Maru, New Red Maru, Wasabi Tonkotsu, Spicy Tonkotsu, Tsukemen and Hiyashi Chuka (only available during summer).
This time I thought for a while. I was in two minds (three) on whether to choose Wasabi Tonkotsu, New Akamaru or Spicy Tonkotsu. Eventually, I figure I'll revisit the New Akamaru to refresh my impressions of Ippudo. Also, since I just had a Karamiso ramen at "Nagahama No.1" I would like to compare the two.
I ordered a glass of Calpis $18 (a yogurt drink very popular in Japan) to cool down just in case my spicy ramen becomes too hot.
The (not-so) New Akamaru:
Broth: Very good first taste, strong pork bone broth with a lot of collagen. One of the thicker tonkotsu broth in town - it seemed to be a bit thicker than ButaO but ButaO has a more pronounced pork taste.
Ippudo's is still strong, just like what a bowl of authentic Hakata ramen should be. Here, it's a bit more complex and deep. I believe the shoyu used here is a bit darker than those used at ButaO. The shoyu aftertaste was quite strong.
Furthermore, there is also a slight hint of bonito! Not as strong as menya Musashi but significant enough for me to detect it.
(I've confirmed that after I purchased Instant Ippudo Shiro Maru and Aka Maru from Narita Airport after our visit to Japan amidst the anti-Japanese/Chinese demonstration weeks ago. There is no bonito in the Aka Maru (Original taste) but there is bonito in the Aka Maru. The New Aka Maru has a lot more bonito than Aka Maru.)
My New Aka Maru had just half a teaspoon of Kara miso (more like tou ban chan). It's not spicy for me at all. I think the karamiso at Nagahama is much better.
Again, I had to put chili oil. The chili oil provided tasted a bit sharper than the normal S&B version. It's had a slight similarity with the kara miso which they used. I believe their kara miso was made of tobanchang, tonkarashi powder and this spicy oil.
Noodles:
I ordered extra hard still it wasn't hard enough. (Just harder than David Ramen and similar to the "medium" noodle at Nagahama.) I think Tatsuya is a lot better. Even the medium version was harder than the hard version here. Nagahama's noodle was also a little bit better than Ippudo. However, it's still better than David ramen.
Kuraage: Very good crunchy had taste. Very good . Better than ButaO and Nagahama.
Spring onions: pretty fresh. But not too strong. Marutama is better. It's more sharp there.
Egg: A slight disappointment. Not fluid. Just a bit of egg taste. They had another option available - onsen tamago. I initially thought that onsen tamago would be too messy for ramen but on hindsight, this might be better.
Char Siu: They seemed to have changed their char siu slightly (using a different part of the pig perhaps? Nearer to the belly) instead of the thinner version I tried at CWB, it's slightly thick cut here. It had a nice aromatic meat taste. Not super tender but I'm stil happy with it. Some may find it fat though. It's better than Nagahama No.1 and Tatsuya. It's a different style from Buta O.
As far is char siu is concerned, ButaO's seems better. Hin Shou at Jordan also serves very good char siu. Price:
Basic noodle at about $56. Mine was $6X. Very reasonable for the quality .
Possibly the best value for money amongst ramen shops!
Conclusion:
- Decent environment;
- Very professional and polite service;
- Reasonable price;
- Consistent Hakata broth and noodles.
With quality restaurants at reasonable price swooping into Admiralty, alarm bells, in fact, cathedral bells, should start ringing for other restaurants in the area!
Time to provided better food at better price!
P.S.: Finally had a proper look at Hakata Ippudo's logo. Actually it is a Raijin (God of Thunder) and a Fujin (God of Wind) sending ramen to earthly subjects!
总评：
星期日要OT, 但知悉金钟的【一风堂】已开幕，所以增强了士气，心情亦好了很多。
约12：45到达，天真地以为星期日金钟一带应该水静河飞，不用排队，幸好，到达时只有2-3人排队。
订位：今次终于懂得使用置在门口订位的机器！
1) 输入人数
2) 是否需要电话通知（Great idea!)
3) 取票
4) 等。
5分钟后便有位！
环境：不大，大概只有铜锣湾分店的三分之一。但位与位之间算宽敞。
服务：细心有礼的店员安排座位的方针似乎是令客人有最大的空间，而不是把客人像（付款的）罐头沙甸鱼般挤得愈密愈好。讃！
如果客人离筷子座远的话，会主动提供协助。亦不断温柔，小心地加水。讃！
餐牌：一风堂好像经常有新花款。除了原有白丸，赤丸及赤丸新味外，我已经忘记了那些是新加的款式。当时有中华冷面。山葵豚骨，Spicy豚骨及沾面。
点了赤丸新味，因试多了拉面，想更瞭解这已不算新的新味：
面条：虽然点了硬，质素合理但是和【长浜】的「中」差不多。比【David Ramen】的硬。我觉得【龙也】的「中」已经比这里硬身及弹牙一倍有多。
汤底：博多系的豚骨汤底可说是全日本中最杰身的。一风堂的质素稳定，不会令人失望。
味道是一向的浓郁和有很多骨胶原。
没有脉王那种很「出」的鲜味。但「赤丸新味」取而代之的是浓味酱油及鲣鱼碎的味道。
鲣鱼味没有【武藏】那么强，但仍算是明显的。
「赤丸」好像没有那么多酱油，亦没有下那么多鲣鱼碎。从汤底颜色的不同亦可略知一二。
（我和太太刚在一片反日排华的气氛中旅日探亲回港，在成田机场买了一风堂的白丸及赤丸 - 您自家制版 - 拉面。
标签确认了白丸是没有鲣鱼的。赤丸则有）
这汤底与新鲜带点刺激的葱花和鲜甜爽脆的黑木耳同吃增强了层次感。
无论赤丸或赤丸新味，它们都只是靠那一小茶匙的辣味噌带出辣味。
对尝辣的我，那丁点的辣味噌几乎完全不辣。我要下半汤匙自家制的辣油才觉得过瘾！那辣油的辣味鲜明。与S&B那暧昧的辣味不同。与辣味噌相辅相成。
半熟蛋：没有用酱油卤过的迹象。但有蛋汁。OK。另一选择，【温泉蛋】可能较有趣。
叉烧：不太肯定它们有没有换过叉烧的款式。腩位。厚度适中。不算特别淋。【豚王】较好。【品尚】亦很不错。
[b]价钱：一风堂的性价比（$5X- $6X) 似乎是众多拉面之冠！【味千】亦要$5x! Σ（ﾟдﾟlll）
博多系拉面?
现在大家吃日式拉面基本上都会以「豚王」和「一风堂」的豚骨汤底作衡量其他拉面的标准。可能浓郁杰身的猪骨汤底较适合大部分香港人的口味。（我打边炉都偏好猪骨汤底 - 当然还有麻辣！）
有时最明显的地方反而是最容易忽视的。各位不知道有没有留意，一风堂的全名是「博多一风堂」。
当然卖的是博多系的拉面- 与函馆，札榥，旭州，东京，熊本，久留米，和歌山，横滨等等不同。
日式拉面的分类是相当有系统的。同是豚骨但是都可以有多种流派。
博多与长浜虽然同在九州，但我近来才知道原来是两派不同的拉面！
以我理解，博多系的拉面全部用豚骨作汤底（亦会放鸡只一同熬煮）。
是众多日式拉面之中猪骨味道最浓郁，最杰身，亦最油腻。
面条必定是幼身没有加蛋或经油炸过的直身幼面。
长浜系虽然都是豚骨，亦用同样的面条，但是没有博多系那么浓，杰和油。颜色亦较为透明一点。
如果您喜欢重口味，杰身的豚骨汤底，提议花点功夫查询一下该店是否提供博多系的拉面。
去一间非豚骨汤㡳专门店叫豚骨可能只会令您失望，亦试不到该店「味自慢」的拉面款式。
另一点我近来才留意到的是，它的Logo是风神及雷神。他们将博多系面＂旋风式＂送给港日的各位食家！
有「神级」（风神及雷神）亚洲食肆进驻金钟这片沙漠 ，附近一带食肆的警钟应响起了！
题外话/补充资料：
According to wiki, Admiralty used to be the location of British Military Docks. The Chinese name, "Golden Bell", refers to the bell at the docks.
The link below is to a very powerful song. The melody is from a Korean folk song about fishermen celebrating their good catch:
http://www.youtube.com/watch?v=iTROVyd-wUE&feature=related
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
