WHAT WE ATE
- Chuka Soba (Tonkotsu Shoyu Ramen) – 75/100, Kumamoto
Chuka Soba Gaba is a well-known ramen chain in Hiroshima, famed for their “Chuka Soba.” Hiroshima-style ramen, often called “Hiroshima chuka soba,” is notable for its rich, flavorful broth. This broth blends a soy sauce base with pork bone (tonkotsu) broth, creating a hearty yet light taste. It’s smooth and savory with a hint of sweetness, achieved through a meticulous simmering process. Chuka Soba Gaba captures this unique flavor profile, making it a popular spot for ramen enthusiasts.
Chuka Soba (Tonkotsu Shoyu Ramen): 75/100
Noodle: 30/35
The noodles are medium thick, rounded, and have a pastel yellow color. Their texture is firm and dense, served al dente with a strong and snappy bite.
Soup: 30/35
The soup is a blend of Tonkotsu and Shoyu but differs from the typical Hakata-style Tonkotsu. Initially, it appears oily with a glistening layer on top, but it is actually quite light and refreshing. While named Tonkotsu, it is lighter and more translucent than the creamy version common in western Japan. The soup starts with a Shoyu fragrance followed by a savory sweetness. Despite its lightness, the broth is layered and refreshing, with a balanced and subdued Shoyu taste compared to other variants like Tokyo-style ramen.
On the table, there are additional condiments such as chili oil and pepper. Many locals add substantial amounts of pepper to their soup right from the beginning and midway through the meal, not as Ajihen (味變) to gradually change the taste by adding condiments. We tried this, and the pepper muted the sharpness of the Shoyu while adding a mellow peppery note.
Meat: 10/20
The meat consists of thinly sliced chashu. The marination is lightly savory and fairly thin, retaining much of the meatiness, which some might find a bit porky but overall tasty. However, the texture could be improved, as the meat is fairly tough and dry.
Topping: 5/10
The toppings are classic Chuka Soba, including spring onion, bamboo shoots, and beansprouts. We ordered the additional topping of an egg, but it was overly marinated and salty.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
