WHAT WE ATE

• Crab King Ramen, 75/100 (Paragon, 4 Sep 2022)
• Tonkotsu Ramen, 45/100 (Paragon, 4 Sep 2022)

With the abundance of Hototogisu outlets nowadays, it’s easy to get a bit bewildered at times. Ha-Oh Hototogisu stands out with its specialty, the Crab Ramen. Setting it apart from other typical Crab Ramen offerings, this unique combination of seemingly unconventional ingredients leaves you pondering how they manage to harmonize so well and create a truly delightful flavor experience.

CRAB RAMEN 75/100 points

Noodle – 20/35

Having visited multiple Hototogisu outlets, it seems that there is a slight inconsistency with the noodles. However, the Chijmes outlet stands out as the noodles there are noticeably better. They have a good taste, but the texture lacks the desired firmness and bite. Overall, they are still decent.

Soup – 25/35

The broth is influenced by the assortment of toppings, including a lemon slice, sour cream, tomato ball, and crab paste. Before mixing, the bold flavor of the blue crabs shines through. Once the ingredients are blended, the broth becomes slightly creamy and complex. It offers a combination of flavors, with subtle sweetness from the crabs, a hint of sourness from the lemon, and a delicate sweetness from the tomato paste. Although enjoyable, the richness of the crab broth could be enhanced for a more satisfying taste. At present, it feels slightly lacking in depth.

Meat – 20/20

The same sous vide chashu is used in this ramen variation, and it truly redefines what chashu should be. It’s a highlight worth experiencing on its own.

Toppings – 10/10

The tamago, however, was a minor letdown, as it was overly marinated and excessively salty. On the other hand, the combination of toppings complements the broth exceptionally well. Aonegi (green part of the green onion), Shiraganegi (white part of the green onion), rocket leaves, and onion add layers of flavor that make a noticeable difference. The Shiraganegi and onion provide a subtle kick, while the rocket leaves contribute a touch of bitterness. These thoughtfully selected toppings elevate the overall taste profile.

TONKOTSU RAMEN 50/100 points

Noodle – 20/35

Regrettably, the noodles in the Tonkotsu Ramen continue to disappoint with their lack of desired firmness and satisfying chewiness. The texture falls short of the ideal, leaving a sense of softness that fails to provide the desired level of satisfaction. It’s a missed opportunity to enhance the overall experience of the dish, as the noodles should serve as a substantial foundation for the flavors to flourish.

Soup – 15/35

The soup is passable, but it falls a bit short. It has a thin consistency, and while you can detect the presence of the “Tonkotsu” flavor, the overall richness that is typically associated with Tonkotsu broth is missing.

Meat – 10/20

The meat topping in this ramen is pork belly. It is lightly marinated and slightly more tender compared to the one I had at the Chijmes outlet. However, it doesn’t make a significant impact and can easily be overlooked.

Toppings – 5/10

Once again, there are issues with the saltiness and over-marination. As for the other toppings, they include the green and white parts of the green onion and small pieces of seaweed. Unfortunately, they don’t contribute enough to make a noticeable difference in the overall taste.

DISCLAIMER

One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉