ラーメン人生 JET600
らーめんじんせい じぇっとろっぴゃく
Ramen Jinsei Jetto Roppiaku
Torigara tsukemen: 16 / 20
Shoyu ramen: 16 / 20
JET 600 is a spin-off of nothing less than one of the two most highly ranked Osaka ramen restaurant on ramendb, JET (which is running neck-and-neck with Yashichi). It looks like their menu slightly differ though, as there is no shio ramen here, but a shoyu ramen and a chicken-based tsukemen. My friend ordered the former, and I ordered the latter – let’s start with reviewing mine.
Broth: A good-if-not-exceptional chicken broth, less thick than what I thought at first – a thicker brother could have transferred more taste to the noodles.
Noodles: Flatly-shaped noodles, very beautifully presented in a bowl. They have a very interesting slimey and elastic texture, and looks like partly whole-grain (half-grain?). Really great noodles, I must say - and once dipped in the broth, they become perfectly slippery.
Meat: Two large slices of pleasant meat, salty and juicy. Good, but way too much - and some parts were too fat.
Toppings: A few thin slabs of crunchy, very mild menma.
Soup wari: The soup wari was more earthy than the broth, and excellent.
This was a very good tsukemen, but I think that as far as tsukemen is concerned, tonkotsu usually fits better than torigara (chiken bones) – it was a bit too light in taste for me, like at Kogaryu Seimen in Hyogo (there is one exception to this rule, though, namely the divine Fuunji...) Anyway, the alchemy between the noodles and the broth was fantastic for sure (last time I had this was at Zyurumen Ikeda in Tokyo), so if you want to eat some chicken-based tsukemen, do not hesitate, run there. Oh and don’t worry, it looks like the bowl of noodles is huge, but there is a zaru under the noodles, so there are not as much of them as what you might think at first.
The shoyu broth of my friend had a distinctive and excellent taste of niboshi (but is apparently also made from saba and samma), enhanced by the use of mitsuba, which gave some herbal notes; but the noodles were a bit soft for my taste. The meat seemed harder than the one I had, and somehow slightly sweeter. The menma were identical.
Overall, a very good place, but it would certainly not enter my Osaka's top 5 list. Is their mother shop better? As I would discover later, it isn't (review is coming).
More info on ramendb.
らーめんじんせい じぇっとろっぴゃく
Ramen Jinsei Jetto Roppiaku
Torigara tsukemen: 16 / 20
Shoyu ramen: 16 / 20
JET 600 is a spin-off of nothing less than one of the two most highly ranked Osaka ramen restaurant on ramendb, JET (which is running neck-and-neck with Yashichi). It looks like their menu slightly differ though, as there is no shio ramen here, but a shoyu ramen and a chicken-based tsukemen. My friend ordered the former, and I ordered the latter – let’s start with reviewing mine.
Broth: A good-if-not-exceptional chicken broth, less thick than what I thought at first – a thicker brother could have transferred more taste to the noodles.
Noodles: Flatly-shaped noodles, very beautifully presented in a bowl. They have a very interesting slimey and elastic texture, and looks like partly whole-grain (half-grain?). Really great noodles, I must say - and once dipped in the broth, they become perfectly slippery.
Meat: Two large slices of pleasant meat, salty and juicy. Good, but way too much - and some parts were too fat.
Toppings: A few thin slabs of crunchy, very mild menma.
Soup wari: The soup wari was more earthy than the broth, and excellent.
This was a very good tsukemen, but I think that as far as tsukemen is concerned, tonkotsu usually fits better than torigara (chiken bones) – it was a bit too light in taste for me, like at Kogaryu Seimen in Hyogo (there is one exception to this rule, though, namely the divine Fuunji...) Anyway, the alchemy between the noodles and the broth was fantastic for sure (last time I had this was at Zyurumen Ikeda in Tokyo), so if you want to eat some chicken-based tsukemen, do not hesitate, run there. Oh and don’t worry, it looks like the bowl of noodles is huge, but there is a zaru under the noodles, so there are not as much of them as what you might think at first.
The shoyu broth of my friend had a distinctive and excellent taste of niboshi (but is apparently also made from saba and samma), enhanced by the use of mitsuba, which gave some herbal notes; but the noodles were a bit soft for my taste. The meat seemed harder than the one I had, and somehow slightly sweeter. The menma were identical.
Overall, a very good place, but it would certainly not enter my Osaka's top 5 list. Is their mother shop better? As I would discover later, it isn't (review is coming).
More info on ramendb.
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