池麺 KINGKONG
いけめん きんぐこんぐ
Ikemen Kingu Kongu
Torofuru tsukemen: 17 / 20
(トロフルつけめん)
King Kong had been on my radar for a long time, as it was on Ramen Adventures' first recommendation list, but for some reason I did not find myself so much in Ikebukuro - and most of the time I was there, it was to bring friends to Tokyo's most crazy place, Namjatown, where you can eat gyoza from all over Japan (try also some of the 60-or-so ice cream flavors there, you'll be surprised!). So this time I was in the area with no plan to go to Namjatown, I really wanted to try at last this mythical tsukemen.
Broth: A dense and sweet tonkotsu gyoukai broth that sticks very well to the noodles. The sweetness seemed to come from some green unidentified stuff - and was maybe a little bit ovepowering after some time, but really brought an interesting twist to your usual tonkotsu gyokai fix.
Noodles: Very firm noodles – at first I thought they were even too firm, but as it happened they were quite pleasant like that. They did not have the eggy taste that you often find in tsukemen noodles.
Meat: A slice of biocolor, very melting chashy, infused with delicious fat, and two slices of leaner meat – was it chicken? There was also some minced white meat in the broth but it didn’t really bring anything.
Toppings : Some thin, menma with a strong, typical taste of preserved food. You can also add some curry powder to the broth for some interesting twist.
Overall, an excellent tonkotsu gyoukai tsukemen. Looks like I missed their special apple/yuzu vinegar - a good reason to come back some day.
More info on ramendb.
Other reviews: Ramen Adventures, Japantravel
いけめん きんぐこんぐ
Ikemen Kingu Kongu
Torofuru tsukemen: 17 / 20
(トロフルつけめん)
King Kong had been on my radar for a long time, as it was on Ramen Adventures' first recommendation list, but for some reason I did not find myself so much in Ikebukuro - and most of the time I was there, it was to bring friends to Tokyo's most crazy place, Namjatown, where you can eat gyoza from all over Japan (try also some of the 60-or-so ice cream flavors there, you'll be surprised!). So this time I was in the area with no plan to go to Namjatown, I really wanted to try at last this mythical tsukemen.
Broth: A dense and sweet tonkotsu gyoukai broth that sticks very well to the noodles. The sweetness seemed to come from some green unidentified stuff - and was maybe a little bit ovepowering after some time, but really brought an interesting twist to your usual tonkotsu gyokai fix.
Noodles: Very firm noodles – at first I thought they were even too firm, but as it happened they were quite pleasant like that. They did not have the eggy taste that you often find in tsukemen noodles.
Meat: A slice of biocolor, very melting chashy, infused with delicious fat, and two slices of leaner meat – was it chicken? There was also some minced white meat in the broth but it didn’t really bring anything.
Toppings : Some thin, menma with a strong, typical taste of preserved food. You can also add some curry powder to the broth for some interesting twist.
Overall, an excellent tonkotsu gyoukai tsukemen. Looks like I missed their special apple/yuzu vinegar - a good reason to come back some day.
More info on ramendb.
Other reviews: Ramen Adventures, Japantravel
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