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2013-05-08
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Late on a Sunday afternoon, this place was nearly empty. From the decor, you can tell management is trying to be a bit upscale/modern, which kind of clashes with the democratization of food that you expect from a good ramen house. You can tell their upscale aspirations on the menu which includes ramen with Kagoshima A5 Wagyu Beef or a Caesar Salad Soup the includes crispy chicken skin and umami foam. While these are certainly interesting offerings, I wasn't sure I trusted a place this empty to e
Signature Shio (salt) Ramen with Pork Belly: The broth has just the right amount of Mongolian rock salt to bring out the chicken and sea flavors, as well as a light dash of well-integrated fat to separate the noodles. This lighter broth had plenty of punch and they pair it with their thinnest 22 gauge noodles, which have excellent bounce and slurpability. The six hour braised Okinawa pork belly is sliced off a roulade that's textured like championship barbeque: perfect pull, super moist, with a lightly caramelized crust. The scallion and chive freshen up a bowl of pure umami.
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