揚子江ラーメン 名門(本店)
ようすこうらーめん めいもん
Yousukou Ramen Meimon (Honten)
Ramen: 12 / 20
(ラーメン)
Haikotsu-men: 13 / 20
(排骨メン)
This place is not really the kind of ramen joint I would naturally have gone to. Probably because of the cheap plastic ramen in the frontage – come on, Yosuko, do you really think you will attract customers like this? It looked like a cheap Chinese restaurant offering basic ramen and gyoza to a not-too-regarding crowd. But it had good ranking on ramendb and I didn't want to have a heavy ramen, after my lunch at Hanabusa, so I gave it a chance with a friend of mine.
Broth: Very light broth, made from torigara and tonkotsu. It seemed a bit bland at first, but it actually had some deep umaminess (due to kombu, I presume) and even a hint of sweetness. No fish in this, as the chef confirmed to me.
Noodles: That must have been the softest ramen noodles I've ever eaten. I'm afraid this is not really my favorite style.
Meat: Some thin slices of unremarkable meat, although not unpleasant. My friend had a different meat, with some suji (tendons), quite tasteful.
Toppings: Some bean sprouts, as well as some green, pungent shungiku kikuna. You can also add some dried onions, but I think they crush the relative subtlety of the broth.
This bowl fitted my image (which may be wrong) of a Chinese ramen, with its soft noodles, light broth and slightly unremarkable meat. Not really my style, but it was not unpleasant and I can imagine that some people may love it. If you give it a try, I recommend taking the 'haikotsu' bowl with suji.
More info on ramendb.
ようすこうらーめん めいもん
Yousukou Ramen Meimon (Honten)
Ramen: 12 / 20
(ラーメン)
Haikotsu-men: 13 / 20
(排骨メン)
This place is not really the kind of ramen joint I would naturally have gone to. Probably because of the cheap plastic ramen in the frontage – come on, Yosuko, do you really think you will attract customers like this? It looked like a cheap Chinese restaurant offering basic ramen and gyoza to a not-too-regarding crowd. But it had good ranking on ramendb and I didn't want to have a heavy ramen, after my lunch at Hanabusa, so I gave it a chance with a friend of mine.
Broth: Very light broth, made from torigara and tonkotsu. It seemed a bit bland at first, but it actually had some deep umaminess (due to kombu, I presume) and even a hint of sweetness. No fish in this, as the chef confirmed to me.
Noodles: That must have been the softest ramen noodles I've ever eaten. I'm afraid this is not really my favorite style.
Meat: Some thin slices of unremarkable meat, although not unpleasant. My friend had a different meat, with some suji (tendons), quite tasteful.
Toppings: Some bean sprouts, as well as some green, pungent shungiku kikuna. You can also add some dried onions, but I think they crush the relative subtlety of the broth.
This bowl fitted my image (which may be wrong) of a Chinese ramen, with its soft noodles, light broth and slightly unremarkable meat. Not really my style, but it was not unpleasant and I can imagine that some people may love it. If you give it a try, I recommend taking the 'haikotsu' bowl with suji.
More info on ramendb.
No comments:
Post a Comment