Monday, May 26, 2014

Ginza Oborozuki (Tokyo, Chiyoda-ku)

銀座 朧月
ぎんざ おぼろづき

Shio-tsukemen (with ajitama): 17 / 20

This restaurant is famous for their tonkotsu gyokai tsukemen, and I had decided to order it - until I noticed that they were advertising a new recipe of shio tsukemen. Having tried the shio-tsukemen at Shiogensui in Osaka recently, I thought it would be a good idea to compare with another shio-tsukemen, this being quite rare.


Broth: Quite liquid, did not attach so much to the noodles, but enjoyable. The most interesting part was adding the wari-soup at the end - it then got a much fishier and herbal taste, a whole new dimension.

Noodles: Chewy and thick, beautifully presented.

Meat: Some tasty parts of melting chashu. Surprisingly, there were also some tako bits; as well as some clams (maybe cockles?), which may have been included in the wari-soup.

Egg: A very good aji-tama with a very liquid yolk.

Toppings: Classical menma, slightly crunchy. A small side-dish with some yuzukosho and spice that you can add to the soup - a great idea, I'm partial to yuzukosho. And finally, the hugest sheet of nori I’ve ever seen on a ramen!

Shio tsukemen is a tricky business: a shio broth is naturally very liquid, so how do you make it stick to the noodles? Shiogensui in Kansai decided to make it fat, and indeed it sticks well, but on the downside it is, well, a bit fat. Ginza oborozuki makes the opposite choice, letting it quite liquid; although it does not stick as well, it was still quite pleasant. And the soup wari really brought a whole new dimension to this bowl, pushing it to a 17/20 rating.

UPDATE: read my test of their (also excellent) tonkotsu gyokai tsukemen

More information on ramendb.

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