麺屋 こころ
めんやこころ
Menya Kokoro
Shio Mazemen: 17 / 20
(塩まぜそば)
Continuing my soupless-ramen run, after a couple of abura soba, it was time for some mazemen. I was not far from Oookayama (yes, there are three ‘o’s), which happens to be a surprisingly rich area in high quality ramen – or maybe not that surprisingly, as it is just next to a campus of Tokyo Tech university. I chose to go to Menya Kokoro, which specializes in mazesoba. Their specialty is a spicy Taiwan mazemen, but both my stomach and my curiosity were suggesting me to turn instead to a rare shio mazemen (I had already eaten an excellent Taiwan mazemen at Marusho in Osaka).
Noodles: Thick and relatively soft - but despite my preference for firm noodles, I must admit that it fitted well with the rest of the ingredients when mixed.
Meat: A few dices of braised meat, with a lot of fat – but a deliciously, melting fat! One of the highlights of the bowl.
Toppings: Some crunchy, sesame-flavored thin slabs of menma, a little bit of katsuo-powder, some bits of nori, some negi that was also flavored with sesame, some mitsuba. You can also add garlic.
Once mixed, this changed into a very pleasant mix. Adding laiu (spicy oil) is very much recommended. You should really mix it very thoroughly - and several times - when you are eating, as some essential ingredients like the garlic or the pepper have a tendency to fall down into the bowl (you can borrow a spoon to finish it to the last drop!). Overall, this was excellent, and very original. Next time, I won’t miss their Taiwan mazesoba.
More info on ramendb.
めんやこころ
Menya Kokoro
Shio Mazemen: 17 / 20
(塩まぜそば)
Continuing my soupless-ramen run, after a couple of abura soba, it was time for some mazemen. I was not far from Oookayama (yes, there are three ‘o’s), which happens to be a surprisingly rich area in high quality ramen – or maybe not that surprisingly, as it is just next to a campus of Tokyo Tech university. I chose to go to Menya Kokoro, which specializes in mazesoba. Their specialty is a spicy Taiwan mazemen, but both my stomach and my curiosity were suggesting me to turn instead to a rare shio mazemen (I had already eaten an excellent Taiwan mazemen at Marusho in Osaka).
Noodles: Thick and relatively soft - but despite my preference for firm noodles, I must admit that it fitted well with the rest of the ingredients when mixed.
Meat: A few dices of braised meat, with a lot of fat – but a deliciously, melting fat! One of the highlights of the bowl.
Toppings: Some crunchy, sesame-flavored thin slabs of menma, a little bit of katsuo-powder, some bits of nori, some negi that was also flavored with sesame, some mitsuba. You can also add garlic.
Once mixed, this changed into a very pleasant mix. Adding laiu (spicy oil) is very much recommended. You should really mix it very thoroughly - and several times - when you are eating, as some essential ingredients like the garlic or the pepper have a tendency to fall down into the bowl (you can borrow a spoon to finish it to the last drop!). Overall, this was excellent, and very original. Next time, I won’t miss their Taiwan mazesoba.
More info on ramendb.
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