Menya Gokkei
麺屋 極鶏
めんや ごっけい
Niwatoridaku: 15 / 20
(鶏だく)
This place has opened only a few years ago but it is already a myth. On three occasions already I thought of going there, and three times I stumbled on a one hour-long line. How would it be at 11:30 (the opening time) on a rainy weekday? You guessed it: a one hour-long line. I won’t come back to Ichijoji before a while, so I thought that whatever the time it takes, I’ll be waiting. One hour letter, I seat in front of my tori-ramen, with ajitama.
Broth: Imagine a three liters-recipient full of chicken bones that you would let boil until absolutely no water remains. That’s about how this broth feels. Actually, it should be called a 'sauce' rather than a 'broth'. If you were looking for the graal of kotteri-ness, don’t search anymore, here it is - although, I must say, the honour may be shared with Muttepo. I’m not a big fan of ultra-kotteri rame, but I must say that this one kind of reconciliated me with the style. At some point, I had the impression I was nearly munching crunchy bones.
Noodles: Quite soft, as they should be in a Kyoto-style ramen. Unfortunately, I’m not very fan of soft nodles. They were also a bit difficult to untangle from each other.
Meat: Some average chashu that falls into parts.
Egg: Well-cooked, gooey on the hard side; however, it did not fit with the whole thing and I don’t recommend ordering it (and the soup alone is heavy enough!).
Toppings: Some slabs of menma, with a very unified (rather than fibrous) texture, crunchy and mild.
Eight minutes after I started my dish, I’m hurrying out of the shop to let other hungry ramen-addicts enter. I would say there was at least 1h15 minutes queue at this point.
I’m going to make enemies here by giving it ‘only’ a 15 / 20 (which is actually a pretty good grade). I can easily imagine that kotteri-fan could give it a 20 / 20. Fine for me, but I’m not into soft noodles and thick broth. Despite this, the experience was quite pleasant. I wish I would have ordered it in the black version though (with some roasted garlic liquid), I may have liked it even better (you can also order a red – spicy version, or a fish-version, which, I imagine, must be totally different?) Also, the restaurant has a quite pleasant atmosphere, with its short counter, one regular table, and one floor-table. And overall, this was a much better experience in my memory than the nearby Tentenyu, which also specializes in Kyoto-style ramen.
More info on ramendb.
Other links: Reina Loves eating
麺屋 極鶏
めんや ごっけい
Niwatoridaku: 15 / 20
(鶏だく)
This place has opened only a few years ago but it is already a myth. On three occasions already I thought of going there, and three times I stumbled on a one hour-long line. How would it be at 11:30 (the opening time) on a rainy weekday? You guessed it: a one hour-long line. I won’t come back to Ichijoji before a while, so I thought that whatever the time it takes, I’ll be waiting. One hour letter, I seat in front of my tori-ramen, with ajitama.
Broth: Imagine a three liters-recipient full of chicken bones that you would let boil until absolutely no water remains. That’s about how this broth feels. Actually, it should be called a 'sauce' rather than a 'broth'. If you were looking for the graal of kotteri-ness, don’t search anymore, here it is - although, I must say, the honour may be shared with Muttepo. I’m not a big fan of ultra-kotteri rame, but I must say that this one kind of reconciliated me with the style. At some point, I had the impression I was nearly munching crunchy bones.
Noodles: Quite soft, as they should be in a Kyoto-style ramen. Unfortunately, I’m not very fan of soft nodles. They were also a bit difficult to untangle from each other.
Meat: Some average chashu that falls into parts.
Egg: Well-cooked, gooey on the hard side; however, it did not fit with the whole thing and I don’t recommend ordering it (and the soup alone is heavy enough!).
Toppings: Some slabs of menma, with a very unified (rather than fibrous) texture, crunchy and mild.
Eight minutes after I started my dish, I’m hurrying out of the shop to let other hungry ramen-addicts enter. I would say there was at least 1h15 minutes queue at this point.
I’m going to make enemies here by giving it ‘only’ a 15 / 20 (which is actually a pretty good grade). I can easily imagine that kotteri-fan could give it a 20 / 20. Fine for me, but I’m not into soft noodles and thick broth. Despite this, the experience was quite pleasant. I wish I would have ordered it in the black version though (with some roasted garlic liquid), I may have liked it even better (you can also order a red – spicy version, or a fish-version, which, I imagine, must be totally different?) Also, the restaurant has a quite pleasant atmosphere, with its short counter, one regular table, and one floor-table. And overall, this was a much better experience in my memory than the nearby Tentenyu, which also specializes in Kyoto-style ramen.
More info on ramendb.
Other links: Reina Loves eating
