WHAT WE ATE
- Black Tonkotsu Ramen – 90/100, Melbourne
From the impeccable noodles to the savory soup and delectable chashu, every element is well crafted. While the toppings may not steal the spotlight, the symphony of flavors will leave you craving more.
BLACK TONKOTSU RAMEN – 90/100 points
Noodle: 35/35 Rating
Indulge in the thin and straight noodles that remain consistent with the delectable offerings of Ikkousha in both Japan and Singapore. These dense noodles provide a satisfying bite and a delightful mouthfeel that will leave you wanting more. Prepare to be captivated by their firmness and the subtle fullness they bring to each slurp.
Soup: 30/35 Rating
Experience a flavor journey like no other with the Ikkousha soup. The initial hint of bitterness gives way to an explosion of irresistible sweetness and the robust essence of pork. Allow the lingering garlicky aroma to dance on your palate, creating a memorable aftertaste. The long hours of cooking result in a soup that coats your lips with a tantalizing residue of emulsified fat. While some may find the porkiness overwhelming, true enthusiasts understand the allure.
Meat: 20/20 Rating
Prepare to be amazed by the tenderness of the chashu. Without a trace of porky smell or taste, the perfectly balanced marination enhances every mouthful. The chashu complements the overall meal splendidly, leaving you craving for more.
Toppings: 5/10 Rating
While the toppings, such as the regular egg, black fungus, and negi, are satisfactory, they don’t bring anything extraordinary to the table. However, the star of the dish lies in the mesmerizing interplay of noodles, soup, and meat, ensuring a gratifying ramen experience.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
