影片
更多
2013-12-21
403 瀏覽
很不錯的国豬骨蔬菜拉麵豚骨脂香濃郁，與黑芝麻油配合得宜；厚身蛋麵幼滑有蛋香。定價不低，但可一試!Very good Tonkotsu soup with black sesame;Good, springy, egg noodles;Very nice char Siu.Worth a try! Out of the MIST:Located at where MIST used to be. The way the tables were arranged were also similar but slightly more cramped.A bit cramped with no partition between seats. This could be improved.Menu:This shop first started in Shounan Kaganawa at 1998 (next to Yokohama). They serve Yokohama style tonkotsu ramen, known as "Yoshimura-kei" ramen, wh
豚骨脂香濃郁，與黑芝麻油配合得宜；
厚身蛋麵幼滑有蛋香。
定價不低，但可一試!
Very good Tonkotsu soup with black sesame;
Good, springy, egg noodles;
Very nice char Siu.
Worth a try!
Out of the MIST:
Located at where MIST used to be. The way the tables were arranged were also similar but slightly more cramped.A bit cramped with no partition between seats. This could be improved.
Menu:
This shop first started in Shounan Kaganawa at 1998 (next to Yokohama). They serve Yokohama style tonkotsu ramen, known as "Yoshimura-kei" ramen, which is a slighter lighter form of Tonkotsu soup mixed with shoyu without the pork stench one finds in Hakata style ramen. The ramen here are all Tonkotsu based mixed with either shoyu, miso or salt stock.
There is also a 'Kuni' broth. Essentially its just the addition of an extra scoop of special chili sauce.
There was also one called 'Special Matsu', with the same types of broths to choose from. The only discernible difference was that the special matsu had quite a lot of nori. That seems to be it.
Each broth was further divided into (1) no char Siu , (2) one piece of char Siu with vegetables and (3) many pieces of char Siu.
The 'kuni' style was the only spicy option available so that's what I ordered. I ordered the Kuni 'Black Tonkotsu Ramen with Vegetable' (plus nori):
Broth:Very creamy Tonkotsu with fried black goma oil (sesame oil). It said goma oil but i actually saw some grated black sesame. This really added aroma and texture to the whole broth.
It's somewhere between IchiRan and Tatsuya's Goma miso broth.
Very good.
Kuni?The distinctive feature of kuni is the drop of chili sauce in the middle of the bowl. Kuni means country so I suppose it might be trying to invoke the imagery of the Japanese flag, ie the red sun in the middle.
It's actually very similar to the famous Hong Kong brand 'Yue Kwan Yick' with it's sharp spiciness with a strong vinegar base.
It might be spicy using average Japanese standards but I think they could at least double or triple the amount of 'kuni' in Hong Kong. Having said that, I don't think this really adds anything to the tonkotsu broth.
Char Siu:
This piece of circular char siu had good balance between lean and fat meat. Well marinated in shoyu. Very tender. Very good! I should have ordered more!
Noodles:Noodles were different from the 'default' one used in most Tokyo or Yokohama ramen. This was thicker than normal and is apperantly a special type of noodles used in Yoshimura-kei ramen. The noodles were al dente and had a very good fresh egg taste. The egg taste was more pronounced than ramen joe and similar to Hinotori. I'm not a big fan of egg noodles but this one was the exception. Very good and easy to eat.
Toppings:Nori: This was nothing spectacular. I could have saved my $10 dollars. Those at Tamashii were far better.
Egg: It's half runny and well marinated in shoyu.
Menma: crunchy not with vinegar
Cabbage: The Japanese cabbage were very fresh and crunchy. I enjoyed it.
The bill came down to HK$105 plus 10% service charge. Not cheap but I was definitely very happy with this bowl of ramen.Highly recommended.
張貼
