TOKYO UNDER GROUND RAMEN 頑者
とうきょうあんだーぐらうんどらーめん がんじゃ
TOKYO UNDERGROUD RAMEN Ganja
Kotteri tsukemen: 15 / 20
(濃厚 つけめん）
Arriving early with the night bus in Tokyo at Ikebukuro, I wanted to use the time I had there to maximize the number of ramen I could sample. Therefore, I was happy to discover that a relatively highly praised ramen shop was opened from 10 am. I tried their kotteri (thick) tsukemen (it is their default option, but they also offer a ‘light’ tsukemen that seems to be shoyu-based), with ontama (alternatively, you can go for a more classical ajitama).
Broth: Kotteri it said, kotteri it was: that may have been one of my thickest tonkotsu gyoukai broth ever (the divine Fuunji is out of competition, as it is chicken-based). It sticks exceptionally well to the noodles, but lacks a little bit of taste - fortunately, there is a little bit of powder on top of the bowl to add some punch. As usual, the soup-wari pushed the taste towards more fishiness.
Noodles: Flat and thick noodles, with a good, classical taste of eggy tsukemen-noodles.
Meat: A few meat-‘allumettes’ in the broth (sorry for importing some more French words into food vocabulary, but I don't know the equivalent in English, I don't think that 'meat-match' would sound so great...), nothing exceptional here.
Egg: The ontama was very runny, I was not sure how to combine it with the dish. First I tried to dip the noodles in the ontama before re-dipping them in the soup - it made an even thicker coating, not unpleasant. Then I mixed it with the soup, but it didn't really bring anything. I would rather recommend to stick with the classical ajitama (in case it is good, I have no idea about that), or to order your dish without egg.
Toppings: A few fin and alumettes-shaped menma, very salty and crunchy, with a mild aroma.
So overall, a good tsukemen, and one that - I presume - some thick-broth-fan may fall in love with, but for me it did not reach exceptionally high levels. They also have a tantanmen-mazesoba that I’d like to try some day. Not that the settings were quite pleasant, with one side of the counter facing a large mirror, and the other side facing a wall of big stones.
More info on ramendb.
Other review: Go Ramen!
とうきょうあんだーぐらうんどらーめん がんじゃ
TOKYO UNDERGROUD RAMEN Ganja
Kotteri tsukemen: 15 / 20
(濃厚 つけめん）
Arriving early with the night bus in Tokyo at Ikebukuro, I wanted to use the time I had there to maximize the number of ramen I could sample. Therefore, I was happy to discover that a relatively highly praised ramen shop was opened from 10 am. I tried their kotteri (thick) tsukemen (it is their default option, but they also offer a ‘light’ tsukemen that seems to be shoyu-based), with ontama (alternatively, you can go for a more classical ajitama).
Noodles: Flat and thick noodles, with a good, classical taste of eggy tsukemen-noodles.
Meat: A few meat-‘allumettes’ in the broth (sorry for importing some more French words into food vocabulary, but I don't know the equivalent in English, I don't think that 'meat-match' would sound so great...), nothing exceptional here.
Egg: The ontama was very runny, I was not sure how to combine it with the dish. First I tried to dip the noodles in the ontama before re-dipping them in the soup - it made an even thicker coating, not unpleasant. Then I mixed it with the soup, but it didn't really bring anything. I would rather recommend to stick with the classical ajitama (in case it is good, I have no idea about that), or to order your dish without egg.
Toppings: A few fin and alumettes-shaped menma, very salty and crunchy, with a mild aroma.
So overall, a good tsukemen, and one that - I presume - some thick-broth-fan may fall in love with, but for me it did not reach exceptionally high levels. They also have a tantanmen-mazesoba that I’d like to try some day. Not that the settings were quite pleasant, with one side of the counter facing a large mirror, and the other side facing a wall of big stones.
More info on ramendb.
Other review: Go Ramen!
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