三三㐂
Ichibanshibori tsukemen: 15 / 20
一番搾りつけ麺
A few months after my first visit, here I am back in this Kawasaki shop, the most praised around the station. Last time I had tried the Nibanshibori (煮番搾り) tsukemen; this time I tried the first option, the ichibanshibori tsukemen.
Broth: A chicken broth thinner than your regular tonkotsu gyokai broth, which sticks to the noodles mainly because of its fattiness.
Noodles: Whole grain noodles, a little bit fragile and with no real chew, but instead a more granular and crumbly structure. Interesting for a change, but I think I prefer the more classical elastic consistency.
Meat: Three pieces of chashu with some fat (alas, not melting), it was decent.
Egg: A surprisingly elastic egg (difficult to seize with the chopstick!), quite well cooked, a little bit on the hard side.
Toppings: I may be wrong but there seemed to be two kind of menma, some with a strong taste, and some milder and sweeter.
Although nothing in itself was exceptional, the combination of crumbly noodles, negi and oily broth made for a coherent dish and an interesting change. The other tsukemen (nibanshibori) was thicker and better in my memory, though. But I would say that both are a slightly better choice than Akazonae, in the same area.
More info on ramendb.
Other review: Ramen Adventures
Ichibanshibori tsukemen: 15 / 20
一番搾りつけ麺
A few months after my first visit, here I am back in this Kawasaki shop, the most praised around the station. Last time I had tried the Nibanshibori (煮番搾り) tsukemen; this time I tried the first option, the ichibanshibori tsukemen.
Broth: A chicken broth thinner than your regular tonkotsu gyokai broth, which sticks to the noodles mainly because of its fattiness.
Noodles: Whole grain noodles, a little bit fragile and with no real chew, but instead a more granular and crumbly structure. Interesting for a change, but I think I prefer the more classical elastic consistency.
Meat: Three pieces of chashu with some fat (alas, not melting), it was decent.
Egg: A surprisingly elastic egg (difficult to seize with the chopstick!), quite well cooked, a little bit on the hard side.
Toppings: I may be wrong but there seemed to be two kind of menma, some with a strong taste, and some milder and sweeter.
Although nothing in itself was exceptional, the combination of crumbly noodles, negi and oily broth made for a coherent dish and an interesting change. The other tsukemen (nibanshibori) was thicker and better in my memory, though. But I would say that both are a slightly better choice than Akazonae, in the same area.
More info on ramendb.
Other review: Ramen Adventures
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