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翻兜營盤街「海老名」，上次一支公嚟食最Basic蝦汁醬油沾麵，感覺良好。今次二人同行，可以試佢個馳名蠔湯麵嘞！廣島蠔拉麵係佢哋唯一湯麵，賣相好掂，四隻煎香咗嘅蠔，加埋甜甜鹹鹹嘅醬汁，係好食嘅。其實湯裏面仲有四五粒碎嘅蠔，所以都真係唔少蠔囉。但湯我覺得唔太得，湯底偏甜，加埋啲配菜大蔥、海帶、肉碎、柚子全部都係帶甜味，成碗都係清清甜甜噉，我覺得唔夾啲蠔。可能呢個係大廚嘅調味美學，用清甜嘅湯反襯濃味嘅蠔，但我認為變成湯、麵、主菜嘅味道融唔埋，1+1+1 細過3，有啲嘥。相較嚟講，鍾意興華街嗰間出名蠔湯麵嘅多啲。蝦汁沾麵就正路返晒嘞。今次食貴十文嘅「蝦汁麵豉」，比蝦汁醬油更加鹹甜度平衡，粗麵掛汁感好似好啲。最後湯割出嚟效果都更加有鮮甜味（今次支湯擺正喺我前面，就自己郁手）。最後講返隻有味蛋，今次好食咗，可能浸得夠耐，啲味沁到入黃。總結係，佢講明係「沾麵」店，噉都係食返沾麵啦，唔使俾多錢食蠔湯拉麵。
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又係揸車路過長沙灣，突然想食沾麵，非呢間莫屬，不過附近無得泊車，兜咗去順寧道泊錶位再行返過嚟。入去坐低叫咗個櫻花蝦味噌湯沾麵，唔識形容點好食，份量是足夠的，湯好濃，有櫻花蝦、糖心蛋、兩片仔叉燒，麵夠粗身，感覺到湯嘅材料份量縮細咗，但質量十分好，都可以飽肚。職員招呼十分之有禮貌，由入門口到坐低、落單、食完麵後再幫我加水落湯俾我飲埋碗湯，到收款埋單全程態度都很好。舖頭來大約10張座椅，是一張吧枱設計，好似日本啲小店咁，等個麵上枱的時候，可以望住師傅煮麵、燒叉燒等等，感覺幾正，但略為迫少少，如果快食的話，冇得介意咁多。
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放工肚餓搵嘢食，隨意去咗呢間，因為只係晚上六點，所以唔使等位，可以直接入去坐，我叫咗蝦汁醬油沾麵$82，表面有鮮橙色既蝦油，好香又有蝦味，仲有幾大隻既蝦仔乾，都OK香脆，加埋個醬油湯底夠晒咸香，但又唔會過咸，好正，而且啲麵又彈牙又煙韌，仲有啲脆脆粒及紫菜另上， 佢話加落湯食或者包住啲麵食都可以，食果陣仲脆卜卜，食完麵之後，係沾麵湯再加入清湯，個湯都比其他店好味，真心幾好味，又唔使加一，會再黎。唔好既係，店超細，好鬼迫，仲要係前面火炙豬肉片，有啲油煙。
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I recently visited this Japanese restaurant specializing in 沾麵 (tsukemen) and after a 20-minute wait, ordered a bowl of 蝦汁蕃茄沾麵 (shrimp broth tomato tsukemen). Dining solo, I was hoping to enjoy a comforting meal, but my experience was rather unremarkable.AtmosphereThe restaurant had a typical tsukemen bar setup—nothing particularly memorable. A typically cramped seating plan.HospitalityThe only runner was very helpful.NoodlesThe noodles were decent: pleasantly chewy and with the right thickness. Nothing outstanding, but nothing disappointing either.沾麵汁 (Dipping Sauce)The shrimp flavor was unfortunately subdued; the tomato base overpowered most of the seafood notes. The dipping sauce tasted quite bland overall. It could have benefited from a more generous seasoning—some extra salt would have lifted the flavor. The balance between shrimp and tomato was off, leaving the sauce feeling underwhelming. I ordered a "fireball", which did not add much spice to the dipping sauce.GarnishesThe half-done egg was the highlight of my dinner. I ordered another before finishing my last spoonful of noodles.The protein, the pork slices, were acceptable.
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老婆說想吃真蝦湯面，就和她去長沙灣吃海老名。我點的蝦汁醬油沾面，和tst某多葱蒜味過重不同，這裡蝦味和醬油味的比例剛剛好，湯底的炸蝦皮吃著很香。走的是傳統風格，日式燒豬腩肉，溏心蛋，荀，吃完給你加湯。除了溏心蛋因為放置太久，溏心凝固偏熟之外，整體不錯。這一碗埋單82元，比某多118元起跳，36元30%的差距，無論味道還是性價比都要好太多。老婆明明說想吃蝦湯最後卻點了廣島蠔拉面。大葱海帶湯底加了柚子皮，讓本身清甜的湯底再加上一份清新。廣島蠔有煎過，會更似金蠔的那種凝實，蠔味更加濃郁。
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