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2013-02-12
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不是豬骨濃湯, 而是東京魚介;七成材料每天由日本直送來港;鹽味魚介拉麵,味道平衡,魚香有鮮味;麵質很特別,幼滑但仍彈牙。值得一試 !Forget about tonkotsu, this is Tokyo-style;Broths and noodles flown directly from Japan daily;Excellent noodles, good service.Shio had strong gyogai than Shoyu.Highly recommend for Tokyo-style lovers!60 ramens plus?Apparently, this shop only sells around 60 bowls of ramen per day because their noodle cakes and soup base were flown directly from Japan. In view of such strict limit, I came here during a weekday at 12:15 p.m.!Decor:M
七成材料每天由日本直送來港;
鹽味魚介拉麵,味道平衡,魚香有鮮味;
麵質很特別,幼滑但仍彈牙。
值得一試 !
Forget about tonkotsu, this is Tokyo-style;
Broths and noodles flown directly from Japan daily;
Excellent noodles, good service.
Shio had strong gyogai than Shoyu.
Highly recommend for Tokyo-style lovers!
60 ramens plus?
Apparently, this shop only sells around 60 bowls of ramen per day because their noodle cakes and soup base were flown directly from Japan.
In view of such strict limit, I came here during a weekday at 12:15 p.m.!Decor:
Modern, bright and clean with stylish music playing in the background.
Simple with just 8 seats lined up along the corridor. Right in front of the open kitchen. Not too crowded.
Selections:
They sell two different types of ramen in broth:
1) Shoyu Tonkotsu/Gyogai (Fish & Shellfish grated)
2) Shio Tonkotsu/Gyogai.
They also have:
3) Tsukemen of the above; and
4) Tomato Tsukemen (which is apparently a pretty fashionable thing in Japan now.)
You could choose the size for both types of ramen: Big or Small.
That's essentially it. The other page of the menu consisted of additional toppings like eggs, char siu and bamboo shoots.
I ordered shoyu instead of shio as I usually prefer a broth with a bit more impact and I thought the taste might be a bit stronger. So I ordered Shoyu Tonkotsu, Gyogai Ramen with all toppings plus an egg ($20?) ($108 in total )
It came after a short wait.
Broth: According to the menu, the keyword of the broth is "Balance". It's made of Chicken gara, Tonkotsu , Fish and Shell fish.
The shoyu, fish and chicken tastes were pronounced.
The shoyu taste was lighter than Hinshou for example. The gyogai (marine product usually consists of different types of grounded fish powder and shellfish powder) taste was not as strong as Menya Musashi in Kwun Tong.
Actually, as far as I'm aware, Tokyo style consists of many different styles. It's just used as a shorthand to distinguish itself from Fukuoka Style or Hokkaido Style...etc. There are many different types of gyokai styles even in Tokyo. In fact, I prefer this mix with chicken gara than Menya Musashi. Indeed, it's more balanced. It's very authentic. It felt like what I had at Tokyo or across Japan.
The ramen served here is definitely authentic as like Baikoken, the noodles and the broths were flown over to Hong Kong every night from Japan. Apparently 70% of their ingredients were from Japan.
Noodles:
The size was somewhat between those served at Nagahama No.1 (Hakata style) and RaIronMen. Not as thick and eggy as Ramen Jo or Ippeian.
The taste and texture was remotely similar to Chuka Soba. I was staring at the noodles for quite a while thinking about it...
(I hope I didn't freak out the customer sitting next to me or the staff! )
It can't be chuka soba because chuka soba is slightly curly and round cut with more water content than your average Japanese ramen (Hakata or elsewhere), whereas those served here had a square cut and wasn't curly. So I suspect more wheat, more water and a thicker cut than most Hakata ramen (Ippudo) or default Tokyo ramen like Tokyo Ninja. Less eggy than Ramen Jo.Light, chewy and had a nice wheat fragrance . Mixed very well with the shoyu broth.
Anyway, I hope I managed to convey a brief picture of how it tasted like (??)
In simple terms, it's very good.
I think it's better than Menya Musashi, Ikkyosha, Tokyo Ninja and Tokyo Jo. A bit similar to Tatsuya at Tai Hang and almost as smooth as the Chuka soba I had from Chuka soba specialists in Shizuoka.
Char Siu:
Decent pork taste. Pretty tender and grilled right before your eyes. Seemed to be better than any char siu in Ramen Champion at the time of writing.
Egg: It had egg taste but not marinated in shoyu for very long. The taste was light but the texture was good.
Banno negi (spring onions):Very fresh and had complex aftertaste (it might have been marinated in olive oil and salt!!?) This, more than any other ingredient, added a lot of aroma and complexity to the whole broth! Wonderful.
Condiments:
Black pepper in olive oil and a bottle of possibly home-made chili oil:
The Chili sauce had a lot of bonito powder in it. It was not that spicy, worth a try.The black pepper in olive oil tasted just like that. I added a bit into my noodles but didn't think much of it.
Conclusion: 1st Visit - Shoyu Ramen: :
-Shoyu ramen was very authentic;
-Not as strong as many other default "Tokyo Style"
-It's chicken plus some gyokai.
-Very interesting, good quality noodles;
Second visit:
I went with my wife a second time on a weekend. This time I ordered a Shio ramen and my wife ordered a Shoyu ramen.
Both types looked very similar. I think the shoyu ramen is essentially the shio ramen base with an extra spoon of shoyu made of dashi ( which I saw the chef adding into the shoyu ramen).
Both noodles tasted just as good!
Surprisingly, we discovered that Shio had more Gyogai taste than Shoyu.
My wife really really liked the ramen. She felt it's the "Nostalgic" taste of Tokyo ramen, i.e. old-school and authentic.
The owner/chef was completely focused on making his ramen. Even the way he repeatedly shake the excess water out of the ramen was a display of power and focus!
Conclusion: 2nd Visit - Shio Ramen
- Shio ramen had a stronger gyogai taste than Shoyu;
- Noodles consistently good;
- Definitely worth a try!
* Highly recommended for Tokyo style lovers.
BTW, the owner looked very much like one of the singers in the following group :
張貼
