Sunday, December 7, 2014

Zyurumen Ikeda (Tōkyō-to, Meguro-ku)

づゅる麺 池田
Zyurumen Ikeda

Shio tsukemen: 15 / 20
[Shoyu] tsukemen: 14 / 20

My shio tsukemen comparison project brought me to Zyurumen Ikeda in Meguro. I ordered the shio tsukemen with ajitama, my friend the shoyu tsukemen, and we shared three gyozas. While waiting, you can learn from some explanation sheet above the counter that their broth is made of chicken, vegetable, bonito and samma - and they use apparently organic ingredients, in case that matters for you. They also make their own noodles, a different kind for each dish. Here comes the shio tsukemen:

Broth: A cloudy broth with some special taste, thicker than a classical shio broth (although not very thick); it coated very nicely the noodles and made them remarkably slippery - a very interesting consistency. Not the best broth you'll find around but good enough. The soup wari at the end pushed it on the gyokai side, although it was still too concentrated and undrinkable.

Noodles: Kind of tagliatelle-like, flat and curly, very similar to the ones I had the day before at Hirugao.

Meat: Some bits of very regular chicken in the soup.

Egg: Excellent, in a classical way.

Toppings: Some thin and long menma that had a surprisingly mushroom-like softness. Some crunchy cabbage. A small bit of lemon that you can press to add some zing.

The alchemy between the noodles and the broth was remarkable, and for this reason, this ramen must be recommended.

The shoyu tsukemen was a bit less to my taste. The noodles were more spaghetti-like (and cut into pieces! if you're Italian, try not to faint, please...), and the broth sticked less harmoniously to them, but otherwise it had the same chicken, cabbage and final twist with the soup wari. Still good though.

Oh and I'm no expert in gyoza, but I was not especially impressed by their taste, despite their elegance.

More info on ramendb.

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