WHAT WE ATE

• Truffle Ramen, 55/100 (6 Nov 2021, Marina Square)
• Kotteri Tonkotsu Ramen, 80/100 (6 Nov 2021, revisited 12 Mar 2022, Marina Square and Paragon)
• Black Garlic Ramen, 65/100 (12 Mar 2022, Paragon)

As you stroll by their inviting establishment, its signage proudly proclaims itself as the unrivaled purveyor of the world’s finest truffle-infused ramen. Such a declaration is simply too compelling to ignore, especially if you possess an affinity for the captivating aroma and flavor of truffles. Despite its relatively recent emergence compared to the venerable institutions of the ramen world, this brand has experienced remarkable success, as evidenced by its expanding presence beyond the borders of Japan. When it comes to their area of expertise, it becomes apparent that truffle—undeniably—and the timeless classic of Tonkotsu reign supreme in their culinary repertoire.

TRUFFLE RAMEN 55/100 points

Noodle – 25/35

The noodles served here are thin and straight, skillfully cooked to achieve the desired firm texture we requested. They maintain their integrity throughout the meal, displaying no signs of bloating or becoming overly soft. However, despite their commendable preparation, the noodles fall a bit short in terms of taste. It could be attributed to the overpowering nature of the broth, as we wished for the noodles’ aroma to shine through more prominently.

Soup – 20/35

In this case, the saying “more is not always better” holds true. If you have an unwavering love for truffles and relish any dish that contains them, then this is a haven for you. However, for those seeking a more nuanced flavor profile, the truffle essence overwhelms the senses to the point where other elements are barely discernible. We yearned for a subtler integration, as the truffle infusion at Tsuta presented a more refined and balanced execution.

Meat – 10/20

Truffle seems to be the reigning star in every aspect of this ramen, from the truffle-infused broth to the marinated belly and even the truffle jelly. Unfortunately, the monotonous truffle taste becomes repetitive after a while, overshadowing any distinct flavors from the belly itself. It’s a missed opportunity to truly appreciate the effort put into the meat. Nonetheless, the overall texture of the meat remains commendable.

Toppings – 0/10

Once again, the overpowering presence of truffle masks the original flavor of the egg, leaving us yearning for a more balanced combination. However, the other toppings, including the seaweed and truffle jelly, fail to make a significant impact on the overall experience. The asparagus, while typically a favorite, disappoints with its fibrous texture, further adding to our underwhelming impression.

Despite the flaws, there is an appreciation for the effort and attention to detail in crafting this truffle-centric ramen. However, for those seeking a more nuanced and harmonious blend of flavors, alternative options may be more appealing.

KOTTERI TONKOTSU RAMEN 80/100 points

Noodle – 25/35

Once again, we are presented with the same thin and straight noodles. This time, we opted for soft noodles, and they were cooked to perfection. Surprisingly, despite their softness, the noodles held their shape remarkably well throughout the entire meal. There was no unpleasant bloating or sogginess to be found. In terms of taste, the noodles fared slightly better in this particular broth, although there is still room for improvement.

Soup – 30/35

The broth served here is a classic rendition, executed with finesse. It boasts a delightful richness and a velvety, thick consistency that coats the palate with every spoonful. A noteworthy aspect is its deviation from the typical porky flavor found in many ramen broths. Instead, it offers a milder profile reminiscent of Ikkousha, pleasing those who prefer a less pronounced pork taste while still relishing the indulgence of a luxuriously textured broth.

Meat – 20/20

The meat provided bears a striking resemblance to the one we savored at Menya Kokoro. As you chew through each slice, the flavors intensify and unfold, revealing a depth that pleasantly lingers on the taste buds. The grilling technique employed is evident from the enticing hints of charred goodness adorning the edges of the meat. The thinly cut slices demonstrate a deliberate consideration for the desired level of char, resulting in a harmonious blend of flavors.

Tamago – 5/10

The marination of the egg is done with precision, striking a fine balance between being adequately seasoned without overwhelming the other components. The texture of the tamago is pleasing, with a perfectly runny yolk adding a luscious element to the dish. As for the seaweed, black fungus, and negi, their contributions lie more in enhancing the overall texture of the dish rather than delivering standout flavors.

In conclusion, while the noodles, broth, meat, and tamago each have their strengths, it is the combination of these elements that creates a well-rounded and satisfying ramen experience. The subtle nuances of flavor, the meticulous preparation of the ingredients, and the attention to texture and consistency all contribute to a memorable dining encounter.

BLACK GARLIC RAMEN 65/100 points

Noodle – 25/35

The familiar thin and straight noodles make their appearance once again. While the texture provides a satisfying bite, it is regrettable that the robust flavors of the broth overpower the subtle nuances of the noodles. It would have been a delight to savor their individual taste more distinctly.

Soup – 30/35

The black garlic rendition of the broth proves to be a commendable creation. Its slightly thick consistency coats the palate, offering a velvety sensation with each spoonful. The presence of burnt garlic lends a delicate sweetness, while a subtle hint of spice and pepper emerges towards the back of the throat, adding a welcome touch of complexity. The flavors harmoniously layer upon one another, creating a well-balanced and enjoyable experience.

Meat – 5/20

In a disappointing turn of events, the chashu in this particular dish falls short of expectations. A comparison with the accompanying photo reveals a notable discrepancy. Unlike its slightly grilled counterpart, the thin slices of meat lack the flavorful char that could have elevated their taste. Consequently, the already meager depth of flavor is further compromised when paired with the robust broth.

Toppings – 5/10

The marination of the egg is executed with precision, striking the right balance of flavors. The resulting texture is delightful, with a perfectly runny yolk that adds a luscious element to the overall composition. As for the seaweed, black fungus, and negi, their contributions lie more in enhancing the textural dimension of the dish rather than delivering remarkable taste profiles.

In summary, while the noodles possess a pleasing texture, their potential for flavor expression is overshadowed by the robustness of the broth. The black garlic broth, on the other hand, displays a commendable blend of sweetness, spice, and pepper notes, resulting in a satisfying culinary journey. Unfortunately, the meat fails to meet expectations, lacking the desired char and depth of flavor. As for the toppings, the tamago stands out as a well-executed element, while the other components provide complementary textures without leaving a lasting taste impression.

DISCLAIMER

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