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2012-05-02
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闘魂全開！ 試了 味千(!)，一平安，八八八，札幌，一風堂，橫綱，鳥華，逹磨，龍也，丸玉，稻荷，函館，幸亭，豚王，來，武藏，八千代等（順時）。總未能試試「魂」。總是太遲！有一天，早上的工作比預期中早完。闘魂終於按捺不住，堅決要一試「魂」。整裝待發之際，企圖離開公司的時候，一轉角就見到上司把守著出口．．． 於是轉Plan B.Just a summary of what I've tried so far: Ajisen, Ippeian, Sampachi, Sapporo, Ippudo, Yokozuna, torihana, Daruma, Tatsuya, Marutama, Iniri, Hakatade, Yukitei, ButaO, Kureha, Musashi, YachiO and some which I may have forgotten. I still couldn't get an opportunity to try Tamashii. Either I couldn't get there early enough (when's that??)
試了 味千(!)，一平安，八八八，札幌，一風堂，橫綱，鳥華，逹磨，龍也，丸玉，稻荷，函館，幸亭，豚王，來，武藏，八千代等（順時）。總未能試試「魂」。總是太遲！
有一天，早上的工作比預期中早完。闘魂終於按捺不住，堅決要一試「魂」。
整裝待發之際，企圖離開公司的時候，一轉角就見到上司把守著出口．．． 於是轉Plan B.
Just a summary of what I've tried so far: Ajisen, Ippeian, Sampachi, Sapporo, Ippudo, Yokozuna, torihana, Daruma, Tatsuya, Marutama, Iniri, Hakatade, Yukitei, ButaO, Kureha, Musashi, YachiO and some which I may have forgotten. I still couldn't get an opportunity to try Tamashii. Either I couldn't get there early enough (when's that??) or they've sold out. It was about 30 degrees Celsius - boiling hot - so I figure ramen won't be as popular and I'll have a chance.
So this time i was quite determined to get it done! I finished my work for the morning early and was about to escape at 12:00noon As I almost reached the emergency exit, my boss was standing right there having a long chat with someone...... Plan B.
午前の紅茶 午後のラーメン
在午飯時間開OT, 期望在人龍過後及魂飛魄散前（即午巿收舖前）能取得一席之地。
當日又曬又熱，氣温高逹30度！穿著不是度身訂做的西裝，走出地鐵站，穿過充滿汔車廢氣的巴士站，經過正在打小人的婆婆，魚檔及豬肉檔，彿具舖。大汗淋灕。
心裡想，天氣這麼熱，應該會較小人排隊吧！
況且，亦帶了一本書準備一邊排隊一邊看。要令自己更有「根性」（即意志堅強，毅力）來迎接長期排隊的挑戰！
下午1：55分接近「魂」之門...
...
Σ（ﾟдﾟlll）
門外竟然沒有人！
...
（−＿−；）
（魂不附體）
莫非好像如一次在豚王的經歷一樣？沒有人龍-因為已經賣完所有拉麵！？
...
走近一點，發現照常營業！還立即有位！
ψ(｀∇´)ψ
（魂彩飛揚）
...
Plan B:
I note that Tamashi will close at 3:00 p.m. to prepare for the dinner crowd (unlike Buta O - which won't close until 11:00 p.m.!) I assume the busiest lunch time at CWB for most professions should be 12:30pm - 2:00pm.
Since my chance of getting a place during peak lunch hour is very low, I decided to risk it and hope to catch the window of opportunity, i.e. the time when most customers were leaving and the shop was about to close. I worked overtime during the lunch hour and brought a book with me to read while I was queuing. I was gearing myself up for the long haul!
根性!
It was a long and sweaty trek from the MTR station, in a suit. After walking through the fume-filled bus-stops, through the bridge where old witches were paid to curse and swear, through a narrow street with meat stalls, I finally arrived at Sharp Street East (1: 55 p.m.). What I saw from afar was a bit of a surprise ... there was no queue ! I though for a second that it's too good to be true. It's either closed or sold out. Luckily, the impossible happened, I got in without having to queue for a single second. Amazing!
わがまま：
環境：
店舖坐位不多。但沒有像豚王那麼肩摩踵接。特別的是魂有如在東京都非常有名的拉麵店「一蘭」一樣的「個室位」- 即自修室位。相當適合＂一枝弓＂進食。我坐的亦是最自閉的角落＂1＂號位。前面是一大堆中華風拉麵碗 - 隱約見到廚房內的動態。
店內以深色的木為主調。亦與一蘭相似。
在日本，拉麵是一種較為＂麻甩＂的東西。日本女生一般不會自己去食的。如吉野家在日本一樣。個室位，等同私人空間，對男仕是相當重要的。
店內亦有一股似曾相識的芳香。是其他拉麵店內所沒有的。
！(◎_◎;)
------------
The shop looked very much like an authentic ramen shop in Japan. It's small but still not at crowded as Buta O (Buta O is really the most crowded ramen shop I've even tried). For those who'd tried "Ichiran" in Tokyo, this shop feels a bit like that but even smaller. The key advantage of Tamashii over most ramen shops in Hong Kong was that it had partitions for every single seat. It may feel a bit like a crowded study room but is an excellent idea for those who just wanted to enjoy their ramen in their very own private space.
It had about eight counter seats and 5-6 table seats. The customer turnover was reasonable. About 15 minutes for each group of customers.
As I sat down at the very end of the shop, counter seat number 1 a glass of cold water was already placed there together with the menu. The glass of cold water was very welcomed because it was quite warm inside the shop. I also noticed a very distinct and woody type of aroma which filled the shop...
For general information, the menu was only in Chinese, I believe. They served four different types of ramen - from top to bottom:----------
Tamashii (Spirit): Original strong pork bone based ramen with Char Siu and Egg;
HiDama (Fire Spirit): Chilli sauce, Salmon, Char Siu, Spinach;
Tai Keku (Tai Chi): Squid Ink, Char Siu, Crab Cream, Edible Gold ()
Emerald Dragon: Vegetable sauce, Char Siu, Scallop, Crab Meat, Tamago and Caviar.
----------
You could choose how hard you'd like the noodle to be as well as the toppings you'd like to add as well.
Again, I ordered the spicy version - which was the main reason why I came.
Since I've read from most comments that the taste here was on the light side, I ordered the taste to be "extra strong" to be accompanied by normal noodle.
火魂拉麵：
一心來吃辣味拉麵，不作他選-「火魂」。
普通麵，忘了加蛋（火魂是沒有蛋的）；只記得眾多食家都提到「魂」的味道相對較淡，所以選了濃味。
當正忙碌著用電話對焦拍攝個室位的時候（技術不濟-真的很難！）突然有人揭開隔開布屏風，向我的方向說了一堆我聽不清楚的日語，被嚇了一跳！
驚魂甫定，原來是日籍師傅雙手捧著拉麵給我。慌忙地接過盛著拉麵的盆，說了兩聲「多磨」＂ども ＂
小貼士：太太教路 -「多磨」是＂どもありがどうございます。Domo Arigadou Gozaimasu＂的縮寫。原來比＂ありがどう ＂Arigadou 更為莊重。提議各位對日本人時多用，不亢不卑，免失禮儀之邦的威風。
As I was trying to busily get the right focus to get a picture of the restaurant - it was quite dark inside so it's not too easy to get one done - the main chef himself, and not his assistant, served the noodles to me directly through the curtains and said, words to the effect, "here it is, thank you very much". This was quite a pleasant surprise. especially when the main chef was busy cooking multiple bowls of ramen and arranging each bowl nicely at the same time. This sincerity is rare even in Japan.
終把注意力放回在面前的「火魂」：
大家從相片中可見到拉麵面上配料的排序是相當花心思的。相當有藝術感。
湯汁真的偏小。只能剛剛蓋過拉麵一點。感覺有點不爽。
湯內有鮭魚碎（即三文魚），香甜的粟米，高菜，叉燒，和高質素的紫菜及＂系唐辛子＂。
提議各位不要太快把材料混在一起，否則就會錯過那特別湯頭的滋味。因為每樣配料的味道都很濃郁。
麵條是札幌的曲麵條。質素好。爽口彈牙。比「函館」的略幼。
叉燒在記憶中幾大塊。並沒有挑剔的地方。
幾本上味道是濃但不太辣。好像有點辣油及辣味噌。
在吃麵之前認真地喝了4-5口湯，因想試圖分析一下湯底的構造。
。。。這碗麵的湯頭絶非等閒之輩。
似乎，在現今其他拉麵店內所沒有的，那似曾相識的芳香、湯頭的靈魂，
是 ’舞茸’。
！(◎_◎;)
相信沒錯，後來有一次逛書店的時候，見到一本關於拉麵的典籍，發現有一派拉麵是用香菇，香菇蒂再加上其他湯頭，如豚骨，熬的。
喜歡重、濃、豬骨湯，即「豚王」、「一風堂」的發燒友可能會覺得「魂」較淡；
喜愛「達磨」的食家應覺得豚骨湯底有點接近。但我認為「魂」的湯底更有層次和＂Aftertaste".
喜愛「橫網」的食家相當會很喜歡「魂」那淡淡長遠而甘香的獨門湯底!
----------
I took sometime to really taste the broth. It's a bit spicy - mainly due to the shredded chilli (Ito Tougarashi 糸唐辛子 , a herb introduced from Korea） - which basically smells much stronger than it's taste - and a little bit of chilli oil. It also seemed to have a bit of spicy miso. The taste was strong but not too spicy.
However, I found noticed a very interesting aftertaste in the broth. That tallied with the interesting aroma I experienced when I first entered the shop. I believe it's "Shiitake" - Chinese Mushroom.
What distinguishes the broth in Tashi from other shops is most probably the addition of shiitake and possibly also bonito into the pork bone broth, and possibly other vegetable and fungi essence. As a result, it has a very unique taste. I think because of the shiitake essence, the aftertaste was extremely aromatic!
I will suggest that you don't mix the ingredients together too quickly so you could really enjoy the original taste of the broth first.
Once the salmon and the shredded chillies (the red ones at the center of the noodle) are mixed into the broth, I
Those will overwhelm the rest of the tastes unfortunately.
The delicate aftertaste of the shiitake and bonito broth will still be there, but the whole broth became muddled and mixed up a bit too much.
The sweet corn was very fresh and sweet however. The nori was also good stuff.
I quite liked the noodle, which was the Sapporo style. It's similar to Hakadate but a bit thinner. Good quality and chewy.
The char siu was quite nice if I remembered correctly. Definitely no complaints.
All in all, I guess fans of "Buta O", "Kureha" and "Ippudo" will find the broth here a bit light;
Fans of "Daruma" might find the strength of the broth here right. However, I think there is the special aftertaste here which is lacking in Daruma and most ramen shops.
Fans of "Yokozuna" should like the added fresh aroma from the shiitake.
環境方面，雖然有冷氣，但沒有玻璃屏風隔開廚房。熱騰騰的篜汽令著西裝的我覺得有點熱。不過一望見大廚在酷熱的廚房內辛勤，用心地製作拉麵，頓覺自己因貪吃而來所受的那點兒熱，實在相當無聊，不足掛齒！
在自己差不多吃完火魂期間，有大概3-4位客人離開。
日籍師傅在每位客人吃完起身時，必定會欠身說一遍＂ありがどうございました！"（感謝！）
在客人付錢時，再欠身說一遍＂ありがどうございました！"
然後在客人正離開魂的時候，再三欠身說一遍＂ありがどうございました！"
師傅對每一位客人都如是。在百忙中都沒有例外。
其中有一位客人轉身向師傅微微點頭，微笑．．．
What impressed me the most about "Tamashi" was really the Tamashi - spirit - of the ramen master. He served ramen to each customers personally - even as he was required to tend a million other things.
I noticed that the master chef would thank each and every customer at least three times, that's right, 3 times, when they leave.
The first time was when they finished their noodle and then stood up to pay. The second time was when the customer approached the cashier; and, finally, when the customer was leaving the shop.
That's three times for each and every group of customers, without fail.
The master did it without fail and without any change of voice tone, even if I've noticed that none but one customer of the 4 groups responded. This is, for good or for worse, generally normal in Hong Kong. I suppose most Hong Kongers are polite, but these seemed to be a lack of proper phrases to express one's gratitude to the chef and shop staff (at least not that I know of).
As I was leaving, the chef again said thank you to me in Japanese. He then said it again as I was paying.
At this point, I was quite touched by his sincerity. So, even if I might look a bit odd and may scare the customers around, I went back to the seat, lifted the curtain which separated the kitchen and the customers, and said to the chef, in my not so authentic Japanese, "Thank you very much for the great meal!"
自己離開魂的時候,師傅亦對我欠身說第一遍＂ありがどうございました！"我付錢給那全程有禮又有笑容的女店員時，師傅再欠身說一遍＂ありがどうございました！"
。。。
相信多數香港食客都是有禮儀之人。只是日常廣東話又好像沒有太多向廚師或服務員表達尊重及感激的詞句。
而自己有時亦被商業化及機械化的日語＂錄音＂麻木了，忘卻向服務員道謝。
反觀師傅的誠意，他的「魂」,實在令人心生敬仰。
。。。
想到這裡，雖然有點唐突，又可能嚇壞在旁的食客，
但我返回1號位，
稍微揭開隔著廚房的布屏，
對師傅說了聲：
”ご馳走様でした！”
然後在一大遍日語的感謝聲中離開。。。
題外話/補充資料：
這次可以說是洗滌靈魂的經歷，以第100篇作記．
Although I've written the draft of this review quite a while ago, I decide to leave it for my 100 review to mark this special dining experience.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
