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2024-08-17
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New ramen joint at Gough Street. The latest addition to the group behind Zagin Soba and Ode Maru De Sankaku that features a recently invented type of tsukemen known as the kombu dipping ramen, with ramen first served in a kombu dashi, before dipping into a second bowl of broth (either shoyu 酱油 or shio 塩 based). I picked the shoyu based broth, which is made from chicken and Hokkaido kombu with three types of soy sauces. The glutamine in the kombu dashi is said for enhancing the glutinous texture
I picked the shoyu based broth, which is made from chicken and Hokkaido kombu with three types of soy sauces. The glutamine in the kombu dashi is said for enhancing the glutinous texture (滑喉感）of the noodles
Diners are told to first take a bite of the noodles straight from the bowl of kombu dashi to have a taste of its natural flavours. The dashi was very refreshing with a zest of lime added. Perfect for the weather. Loved also the springiness and the thickness of the noodles. Heard they are shipped from Japan.
We were then told to add a bit of rock salt to the noodles to further accentuate the umami.
The shoyu broth was fine and went well with the ramen noodles.
Overall one fine ramen joint that one would visit if in the area.
张贴
