WHAT WE ATE
- Rich Squid Niboshi Soba – 90/100, Yokosuka
The Japan Ramen Festival, known as Dai Tsukemen Haku, is launching a new edition in Yokosuka, Kanagawa Prefecture, titled the Yokosuka Ramen Fleet. Held at Mikasa Park over four consecutive weekends in April and May, the festival features 32 ramen shops from across Japan, showcasing a variety of styles including Hokkaido miso ramen, Hakata tonkotsu, and Yokohama Iekei ramen. It’s expected to draw ramen enthusiasts from across the Kanto region this spring.
For more details:
https://jal.japantravel.com/kanagawa/the-japan-ramen-festival-aka-dai-tsukemen-haku-2024/70691
Rich Squid Niboshi Soba – 90/100
Noodle: 30/35
Thin, straight, and firm noodles reminiscent of Hakata style ramen provide a dense texture with a pleasant wheaty aroma and satisfying bite.
Soup: 35/35
The rich, thick soup boasts a gravy-like consistency. Despite being fish-based which sometimes can have a strong fishy taste, the soup expertly balances its flavors, delivering a sweet and savory umami-packed experience. Its deep seafood sweetness lingers long after each sip.
Meat: 15/20
While the chashu slice is thin and tender, it’s very salty. However, it offers a distinct sake-like aroma that enhances its appeal.
Topping: 10/10
Mellow diced onions and fiery spicy fritter crumbs are provided for personal customization. The onions offer subtle sweetness, while the crumbs add a fiery kick, elevating the meal with a nose-tickling spiciness. Additionally, the ajitama topping, featuring braised quail eggs, is savory with a hint of wasabi-like undertone.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
