WHAT WE ATE
- Tonkotsu Ramen – 65/100, Fukuoka
Crafted from premium pork sourced from local farms, Issou’s tonkotsu broth is a testament to excellence. With its white, rich, and silky texture, this remarkable creation has earned the endearing nickname of “pork bone cappuccino” among avid ramen enthusiasts in the area. Rest assured, the wait for this delectable dish is absolutely worthwhile.
Tonkotsu Ramen – 65/100
Noodle – 25/35
The thin, straight noodles in this ramen are characteristic of Hakata-style. While the bite is firm, it falls slightly short of achieving the al dente texture. The lighter density of the noodle allows the outer layer to soften, resulting in a slightly chewy experience.
Soup – 25/35
Upon first sight, the soup presents a frothy appearance, living up to its “ramen cappuccino” moniker. The taste profile leans towards oiliness and saltiness. The porkiness scent is notably strong from the moment the ramen is served, and it becomes the predominant aspect as you take your first sip. There is a subtle sweetness and lingering shoyu aftertaste. Despite the heavy flavor profile, the brix reading aligns with that of a classic tonkotsu ramen. For those who prefer less pronounced pork flavors, this place may not be to your liking.
Meat – 10/20
The lean portion of the meat exhibits a firm texture, while the fatty bits tend to be more chewy. The marination offers a pleasant taste; however, the porky aroma remains noticeable.
Topping – 5/10
The toppings are quite typical, featuring black fungus and negi (green onions). While they contribute to the overall presentation, they do not significantly impact the already robust flavor profile of the soup.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
