烈火
れっか
Rekka
Torigara gyukotsu gyoukai ramen: 14 / 20
Shonai is a relatively nice area on the way north to Toyonaka, with a pleasant market and a popular atmosphere. I had been to Rekka restaurant in this area a few months ago - but had not been convinced by their very contrasted kombu tsukemen. It had interesting features though, and I really wanted to try their other specialty, so it was now time for a second chance. This time, I ordred the torigara gyukotsu gyoukai ramen (which means chicken bones + beef bones + fish - yep, quite a mix!), ‘nami’ (regular) size.
Broth: The first sips of this intense shoyu were definitely too fat – they definitely have a problem with fatness in this shop... But it was mostly the upper layer, and the more I ate, the more this powerful, pungent and quite good broth revealed itself.
Noodles: A bit thicker than the usual shoyu noodles, frizzante and katame – as I asked them.
Meat: It was very crumbly, as last time, but I found it too fat this time – I had to surgically remove the fat to eat only the lean part.
Egg: Half of an overcooked egg.
Toppings: Some thin and crunchy menma, with a mild classical taste enhanced by sesame. Some negi which are a bit too powerful.
Like last time, this is a contrasted bowl - I think it could be great with some more work, although it's already quite decent. They also serve a variety of other dishes: chuka soba with torigara and gyukotsu only, or a ramen with only gyokai, a a spicy miso-gyokai ramen (the "rekka ramen"), and a yamagata karai miso. If you try any of those, leave a comment, I would be curious to know how they are but most certainly won't come back. Oh and for the amateurs: there is a jiro ramen restaurant next door. And as a note, they seem to be affiliated with Strike Ken, as their bowls are signed with the name of this restaurant.
More info on ramendb.
れっか
Rekka
Torigara gyukotsu gyoukai ramen: 14 / 20
Shonai is a relatively nice area on the way north to Toyonaka, with a pleasant market and a popular atmosphere. I had been to Rekka restaurant in this area a few months ago - but had not been convinced by their very contrasted kombu tsukemen. It had interesting features though, and I really wanted to try their other specialty, so it was now time for a second chance. This time, I ordred the torigara gyukotsu gyoukai ramen (which means chicken bones + beef bones + fish - yep, quite a mix!), ‘nami’ (regular) size.
Broth: The first sips of this intense shoyu were definitely too fat – they definitely have a problem with fatness in this shop... But it was mostly the upper layer, and the more I ate, the more this powerful, pungent and quite good broth revealed itself.
Noodles: A bit thicker than the usual shoyu noodles, frizzante and katame – as I asked them.
Meat: It was very crumbly, as last time, but I found it too fat this time – I had to surgically remove the fat to eat only the lean part.
Egg: Half of an overcooked egg.
Toppings: Some thin and crunchy menma, with a mild classical taste enhanced by sesame. Some negi which are a bit too powerful.
Like last time, this is a contrasted bowl - I think it could be great with some more work, although it's already quite decent. They also serve a variety of other dishes: chuka soba with torigara and gyukotsu only, or a ramen with only gyokai, a a spicy miso-gyokai ramen (the "rekka ramen"), and a yamagata karai miso. If you try any of those, leave a comment, I would be curious to know how they are but most certainly won't come back. Oh and for the amateurs: there is a jiro ramen restaurant next door. And as a note, they seem to be affiliated with Strike Ken, as their bowls are signed with the name of this restaurant.
More info on ramendb.
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