中華そば いぶき
ちゅうかそば いぶき
Chuuka Soba Ibuki
Kuro Iriko soba: 16 / 20
I continued my Ra-Sai with the closest ramen to my place, Ibuki. They serve different bowls, including a tsukesoba, but their specialty in an ‘iriko ramen’. I had no idea what iriko was, but went with the recommendation, as I often do.
Broth: An intense shoyu broth, with the perfect amount of fat, not too salty, some herbal taste, as well as a pungency that rang a bell… niboshi, of course! ‘Iriko’ is just the name given to niboshi in Western Japan - and it is here used in the soup (rather than in the tare, as it seems to be the case usually). The taste was not overwhelming, though. A very well balanced broth.
Noodles: Squared-section noodles with a good balance between softness vs. elasticity.
Meat: A couple of small slice of a very bipolar chashu: a very lean part surrounded by a fatty edge. I generally prefer when the fat infuses the lean, and this fat could have been more melting. I don’t think that this meat was really interesting and worth putting in the bowl.
Egg: Half of a very well cooked egg, with a tasty white part and gooey yolk.
Toppings: Some wakame as well as subtly sesame-flavored menma, both quite crunchy.
This was a very harmonious bowl, all ingredients were carefully crafted and balanced, except the meat: with a better meat – or no meat at all – it could have deserved a 17 / 20. If you go to this area, make sure to visit some of the cool cafes of nearby Nakazakicho (like Café Minto, from where I am writing right now), or one of the pleasant restaurants of Temma.
More info on ramendb.
ちゅうかそば いぶき
Chuuka Soba Ibuki
Kuro Iriko soba: 16 / 20
I continued my Ra-Sai with the closest ramen to my place, Ibuki. They serve different bowls, including a tsukesoba, but their specialty in an ‘iriko ramen’. I had no idea what iriko was, but went with the recommendation, as I often do.
Broth: An intense shoyu broth, with the perfect amount of fat, not too salty, some herbal taste, as well as a pungency that rang a bell… niboshi, of course! ‘Iriko’ is just the name given to niboshi in Western Japan - and it is here used in the soup (rather than in the tare, as it seems to be the case usually). The taste was not overwhelming, though. A very well balanced broth.
Noodles: Squared-section noodles with a good balance between softness vs. elasticity.
Meat: A couple of small slice of a very bipolar chashu: a very lean part surrounded by a fatty edge. I generally prefer when the fat infuses the lean, and this fat could have been more melting. I don’t think that this meat was really interesting and worth putting in the bowl.
Egg: Half of a very well cooked egg, with a tasty white part and gooey yolk.
Toppings: Some wakame as well as subtly sesame-flavored menma, both quite crunchy.
This was a very harmonious bowl, all ingredients were carefully crafted and balanced, except the meat: with a better meat – or no meat at all – it could have deserved a 17 / 20. If you go to this area, make sure to visit some of the cool cafes of nearby Nakazakicho (like Café Minto, from where I am writing right now), or one of the pleasant restaurants of Temma.
More info on ramendb.
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