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Zagin Soba

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11917

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日本菜拉麵

132

北海道海膽拉麵

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$198

Shaunnata

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朋友話想食拉麵，之前都食過呢間雞白湯拉麵幾好味，不過加埋一都差唔多$150碗，好食就覺得係值嘅，今次坐在吧檯位，可以近距離欣賞師傅煮麵。由於個人比較喜歡雞湯拼埋海鮮果款～所以今次都係點佐呢款～每啖湯都飲到濃濃海鮮味～蝦味甚濃配料方面，我好鍾意佢個炸牛蒡，因為一般拉麵店沒配呢個牛蒡，好薄片好香脆，浸少少湯食咬落好有口感，塊叉燒一般慢煮雞胸肉肉質唔鞋，有驚喜！另外每期一款的限定口味拉麵，不過就貴啲，今次係海膽呀！海膽控就一定好鍾意食！湯底奶白色味道極濃郁，加埋海膽同部份湯打成泡沫，口感細滑好似飲海膽泡沫湯。而鮮海膽就釀佐入蛋度，唔使擔心溶咗或者唔見咗，可以慢慢嘆！

朋友話想食拉麵，之前都食過呢間雞白湯拉麵幾好味，不過加埋一都差唔多$150碗，好食就覺得係值嘅，今次坐在吧檯位，可以近距離欣賞師傅煮麵。
由於個人比較喜歡雞湯拼埋海鮮果款～所以今次都係點佐呢款～每啖湯都飲到濃濃海鮮味～蝦味甚濃
配料方面，我好鍾意佢個炸牛蒡，因為一般拉麵店沒配呢個牛蒡，好薄片好香脆，浸少少湯食咬落好有口感，塊叉燒一般慢煮雞胸肉肉質唔鞋，有驚喜！
另外每期一款的限定口味拉麵，不過就貴啲，今次係海膽呀！海膽控就一定好鍾意食！
湯底奶白色味道極濃郁，加埋海膽同部份湯打成泡沫，口感細滑好似飲海膽泡沫湯。而鮮海膽就釀佐入蛋度，唔使擔心溶咗或者唔見咗，可以慢慢嘆！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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kitchenqueen

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北海道海膽拉麵 - 如吃黃金般的麵條 (期间限定）服務員小心翼翼地給我送上一碗拉麵，我先用我的眼睛来享受，細味著海膽的誘人香氣。在我面前這碗麵幾乎像日本園景設計。金色的湯和麵像池塘，慢煮豬肉叉燒和從日本村莊人手挑選出來高級手工紫菜像山丘，綠色的蔥如樹枝，鮮黃色的可食用菊花如花朵。除此之外，還有新鮮的三文魚子如瀑布般落下到最重要的主角 - 來自北海道的新鮮海膽。這些食材在日本黑色陶器的畫布上看起來十分豪華。第一口湯加上幾粒三文魚子猶如海洋般的味道。您絕對可以品嚐到拉麵湯中的海膽味。雞湯的鮮味結合了海膽的精華，你能得到甜與鹹味之間的完美平衡，恰到好處地擊中味蕾。麵條的質地恰到好處，再加上銀髮蔥，每一口都可以把美味的湯挂在上面。新鮮的海膽被放在一個由蛋白製成的小碗中，避免海膽在熱湯裡煮熟，山椒葉也很奇妙地提升了這個小吃的味道。整碗麵沒有魚腥味，也不太膩。覺得能真正體驗了吃拉麵的藝術，嚐到了廚師对這碗麵的熱愛。正如人們說 “It’s a righteous job to feed human beings”，廚師的確做得很好。當我們準備在本月迎接農曆新年时，這碗黃金拉麵來得很合時。Limite

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北海道海膽拉麵 - 如吃黃金般的麵條 (期间限定）

服務員小心翼翼地給我送上一碗拉麵，我先用我的眼睛来享受，細味著海膽的誘人香氣。在我面前這碗麵幾乎像日本園景設計。金色的湯和麵像池塘，慢煮豬肉叉燒和從日本村莊人手挑選出來高級手工紫菜像山丘，綠色的蔥如樹枝，鮮黃色的可食用菊花如花朵。除此之外，還有新鮮的三文魚子如瀑布般落下到最重要的主角 - 來自北海道的新鮮海膽。這些食材在日本黑色陶器的畫布上看起來十分豪華。

第一口湯加上幾粒三文魚子猶如海洋般的味道。您絕對可以品嚐到拉麵湯中的海膽味。雞湯的鮮味結合了海膽的精華，你能得到甜與鹹味之間的完美平衡，恰到好處地擊中味蕾。麵條的質地恰到好處，再加上銀髮蔥，每一口都可以把美味的湯挂在上面。新鮮的海膽被放在一個由蛋白製成的小碗中，避免海膽在熱湯裡煮熟，山椒葉也很奇妙地提升了這個小吃的味道。整碗麵沒有魚腥味，也不太膩。

覺得能真正體驗了吃拉麵的藝術，嚐到了廚師对這碗麵的熱愛。正如人們說 “It’s a righteous job to feed human beings”，廚師的確做得很好。當我們準備在本月迎接農曆新年时，這碗黃金拉麵來得很合時。

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Limited Edition - Golden Noodles, Hokkaido Sea Urchin Ramen

While the server carefully brings the bowl of ramen to me, I savour the luring aroma of the sea urchin, and noticed I need to enjoy it with my eyes first. It’s almost like a Japanese landscape design in front of me. The golden coloured soup and noodles is like a pond; the slow cooked pork slices and artisan seaweed handpicked from a Japanese village are like mountains; the green spring onion as tree branches and the bright yellow edible daisy pedals as flowers. On top of all these are the fresh salmon roe cascading down like a waterfall reaching the most important ingredient - sumptuous fresh sea urchin from Hokkaido. These all looks luxurious on the black canvas of Japanese pottery.

The first spoonful of soup with a couple of salmon roe gave me a burst of the taste like the ocean. You can definitely taste the rich flavour of the sea urchin, which was lifted by the ramen soup. Combining the umami of the chicken soup and the essence of the sea urchin, you get nothing but the perfect balance of sweet and savoury flavours that hits you at just the right spot. The texture of the noodles was just right, combining with the silver hair spring onion, they allow the delicious soup to hang onto them in each bite. The fresh sea urchin was served on a bowl made out of egg white, preventing the sea urchin from cooking inside the hot soup. The pepper leaf complimented this little bowl of goodness perfectly as well. There’s no fishy taste as all, and it’s not overly rich for the whole bowl of ramen.

I felt I have truly experienced the art of eating soba, and tasted the love the chef has given to this bowl of ramen. As people say “It’s a righteous job to feed human beings”, and the chef has done a great job. This golden bowl of noodles seems very suitable as we welcome the Chinese New Year celebration later this month too.