影片
更多
2016-11-03
272 浏览
There're few friends prefer the tsukemen in Fujiyama 55 over other tsukemen shop like Tetsu and Shugetsu. I was on my way to SCAA and I decided to give it a try.Shop was cosy and isn't spacious which has the same feeling as those ramen shop in japan. Waiter gave me the order sheet and I decided to order the tonkotsu tsukemen. ( japanese words was actually saying "あつさリつけ麺" (Atsusari tsukemen). あつさ means hot temperature.. so I guess it means hot tsukemen)The gyoza arrived first~Even with the cri
Shop was cosy and isn't spacious which has the same feeling as those ramen shop in japan. Waiter gave me the order sheet and I decided to order the tonkotsu tsukemen. ( japanese words was actually saying "あつさリつけ麺" (Atsusari tsukemen). あつさ means hot temperature.. so I guess it means hot tsukemen)
The gyoza arrived first~
Even with the crispy looking skin, it isn't that crispy at all. The gyoza also lack of the iconic potstickers that a gyoza shold have. The center of the meat was just warm and taste was normal. After the gyoza, the tsukemen arrived~ perfect timing.
The dish looks good, with some searing chasiu and semi-onsen egg. The broth, however, looks abit yucky with multiple slimy bubbles on the edge. I usually like to just taste the noodles before going into the dipping process. The noodle texture is good, thick and chewy but it was cold~ But it is nothing wrong, just the fact that I prefer the warm/hot option. I also like to taste the broth before the dipping process as well. It taste ok..... medium-intense in pork bone taste with very mild fishy taste every now and then. The intensity definitely below par among other tsukemen shops.I dipped the noodle to the broth and it didn't coat much since the broth was too watery, therefore, the taste between the noodles and the broth was quite unbalanced. Chasiu looked seared but is still perishing cold and lack of searing aroma. Menma lacks its original taste and onsen egg was standard.
For typical tsukemen, they usually add the "chicken soup" or "fish soup" to dilute the broth and drink it as soup.
Trying to wave my hand towards a waiter to add some "fish soup" who seemed to be looking at my direction but actually he wasn't paying any attention. Need to wave a few more times before he can notice I was waving at him. After adding the fish soup, the whole thing just cool since the "fish soup" is not even warm! Is it a preference that the shop like everything cold? I just didn't finish the soup as I normally do. The watery broth, cold noodles and meat, lack of flavouring, non-crispy gyoza.... definitely an over-rated tsukemen shop. May be they were not that bad usually, but consistency is one of the key for a good restaurant right?
张贴
