ストライク軒
すとらいくけん
Sutoraiku Ken
Hiyashi ramen: 17 / 20
(ストレート)
This ramen restaurant is quite famous for its special clam-based ramen, but also features a more classical, shoyu-based ramen. This is the one I ordered - but in its summer, cold version.
Broth: A thick, wonderful fishy broth cooled with ice cubes.
Noodles: Thin, well cooked.
Meat: A cold, lean and firm slice of chashu with a mild taste.
Toppings: Some soft menma, ginger, nori, microgreens, white negi and viscuous seaweed. You also get a side-dish of grated daikon (radish).
The broth was a delight and the profusion of toppings gave a wonderful variety of flavors - I strongly recommend this dish! Add to this a very cool atmosphere, with the high ceiling, manga library, signed shikishi, and you get all ingredients for a great place. I'll have to come back to try their clam-based ramen.
More info on ramendb.
Other review: Friends in ramen
すとらいくけん
Sutoraiku Ken
Hiyashi ramen: 17 / 20
(ストレート)
This ramen restaurant is quite famous for its special clam-based ramen, but also features a more classical, shoyu-based ramen. This is the one I ordered - but in its summer, cold version.
Broth: A thick, wonderful fishy broth cooled with ice cubes.
Noodles: Thin, well cooked.
Meat: A cold, lean and firm slice of chashu with a mild taste.
Toppings: Some soft menma, ginger, nori, microgreens, white negi and viscuous seaweed. You also get a side-dish of grated daikon (radish).
The broth was a delight and the profusion of toppings gave a wonderful variety of flavors - I strongly recommend this dish! Add to this a very cool atmosphere, with the high ceiling, manga library, signed shikishi, and you get all ingredients for a great place. I'll have to come back to try their clam-based ramen.
More info on ramendb.
Other review: Friends in ramen
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