Tuesday, August 4, 2015

Shiki (Osaka-fu, Moriguchi-shi)

麺ゃ しき
めんや しき
Menya Shiki

Shiki-men (shoyu-niboshi ramen): 16 / 20

It was time to hurry up a little bit with the Ra-Sai ramen festival - I still had quite a few bowls to try to finish the stamp rally! On this day I went to Menya Shiki, a relatively isolated ramen shop, fifteen minutes away by subway north-est from Tenroku. Their menu features the Shiki Men (a shoyu-niboshi), a shio-niboshi, a mazemen, as well as a tori paitan tsukemen with tataki chicken. The choice was difficult but my love for niboshi was the strongest and I ordered the shoyu-niboshi, with curly noodles (you can also order straight ones if you prefer).

Broth: As my bowl was getting closer, I knew I had found a winner: the niboshi fragrances were making me hope for something seriously good here. And indeed, it was, a real niboshi bomb, the way I love them - what a delicious pungency! And it wasn't as fat as it looked like. It seems that shijimi is also used in the broth (as in Kuso Oyaji Saigo no Hitofuri).

Noodles: Good curly noodles, very easy to slurp. A lot of it!

Meat: The letdown of this bowl. You get two small, thin slices of overfatty kata-rosu, and one slice of bara that tasted like liver. Which is not my favorite thing in the world...

Toppings: A serious asset of this bowl: a few thin strands of kombu, which brought some crunchiness, as well as a great idea - a few bits of solid niboshi, crunchy under the tooth as they disaggregate, just wonderful! Also, a long, juicy menma branch with a relatively fresh taste. And a sheet of nori which - as usual - fits well with the niboshi broth.

This broth was great – it kind of reminded me the now defunct Hachi in Tokyo for the niboshi broth and the variety of chashu. Too bad the meat was not so convincing, otherwise it could have deserved a 17 / 20.

More info on ramendb.

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