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2017-01-02
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Ramen craving was hitting again and want to go to shops that I havn't been for a while. After reading that Kada-san obtained #1 ramen in Fukuoka and #13 in the whole japan during the Japan Ramen award 2016, it makes me want to give it a go again. The chasiu tonkatsu ramen with outflowing chasiu looks good. As usual, I will taste the broth first. It is a very intense, compact and thick broth. However the white bubbles on top of the soup isn't appealing at all. I still remember when I go shabu sha
The chasiu tonkatsu ramen with outflowing chasiu looks good. As usual, I will taste the broth first. It is a very intense, compact and thick broth. However the white bubbles on top of the soup isn't appealing at all. I still remember when I go shabu shabu in japan, they call this aku (あく) , which is something bad. Some might say it is the essence but most people will scoop it off. The cha siu is actually quite dry, lean and slightly on the chewy side despite that it is a thin cut. For the noodles texture, I choose the very hard and seems to match my desire. Thick soup and super hard noodles texture is the new trend for me at the moment. Black fungus and spring onions are essential and I would say it is a very standard ramen. I also ordered a seared cha siu for $25. The oil that comes out after the searing has a unique taste, adding both texture, aroma and palette experience. Super thin cut of the chasiu but not very tender. It is actually not bad for the price
張貼
