WHAT WE ATE
- Chashu-men – 75/100, Kumamoto
- Taarou-men – 75/100, Kumamoto
Prepare to be captivated by the exquisite blend of flavors at this renowned restaurant, founded in 1955. The harmonious marriage of tonkotsu chicken bones and fragrant garlic oil, combined with medium-thick, hard straight noodles, creates a truly exceptional ramen experience. Indulge in the refreshing and mellow taste of their signature milk-like ramen, a testament to their culinary prowess. While the classic “Keika Ramen” holds its own, don’t miss the opportunity to savor the immensely popular “Whole Meat Ramen,” featuring three succulent pork meats simmered in a secret sauce. Ensure that you give it a try for a truly memorable dining experience.
Taarou-men – 75/100
Noodle – 25/35
The medium-thick, straight noodles exhibit a chewy and slightly gummy texture. They are not as dense as the noodles found in Hakata ramen, leaning closer to the style of Shoyu ramen. The noodles boast a pleasant wheaty taste that enhances the overall experience.
Soup – 30/35
The soup greets your palate with a delightful blend of sesame and garlic oil aromas. It then unfolds into a savory and subtly sweet body, accompanied by a lingering Shoyu undertone. The flavor profile bears a striking resemblance to the renowned Ajisen ramen.
The brix reading yielded a score of 7.0, placing it in line with other Kumamoto-style ramen we have sampled.
Meat (thick) – 15/20
The generously sized cube of shoyu braised pork boasts a rich and deep marinade that permeates every bite. Each chew reveals a burst of savory, salty, and subtly tangy flavors, complemented by a pleasant undertone of sweetness. However, the texture of the meat leans towards being tough and fibrous, requiring considerable chewing, and it can become slightly dry over time.
Toppings – 5/10
The toppings consist of cabbage, bamboo shoots, and a thick, fatty seaweed that shares a similar mouthfeel to black fungus. These additions provide extra texture to the dish. The marinated tamago, however, leans towards the saltier side and has a slightly tough texture. The egg yolk is fully cooked, a classic characteristic of Kumamoto ramen, but the egg white appears to have shrunk or toughened further due to the marination process.
Chashu-men – 75/100
Noodle – 25/35
The same noodles are found in the Chashu-men. The medium-thick, straight noodles exhibit a chewy and slightly gummy texture. Not as dense as the noodles found in Hakata ramen, leaning closer to the style of Shoyu ramen. The noodles boast a pleasant wheaty taste that enhances the overall experience.
Soup – 30/35
The soup base for both the Chashu and Taarou versions should be the same, differing only in the choice of meat. However, it is worth noting that the Chashu version exhibited a significantly higher brix value, measuring at 8.5 brix. This disparity could be attributed to variations in the tare, as temperature differences typically do not account for such a substantial discrepancy in readings.
The soup is a delightful blend of sesame and garlic oil. It unfolds into a savory and subtly sweet body, accompanied by a lingering Shoyu undertone.
Meat (thin) – 15/20
The Chashu-men features thin and tender slices of meat. While the fat effortlessly melts in your mouth, the lean parts can be slightly fibrous. The meat is well marinated, striking a harmonious balance and complementing the aromatic broth splendidly.
Toppings – 5/10
The toppings in Chashu-men consist of cabbage, bamboo shoots, and a thick, fatty seaweed that shares a similar mouthfeel to black fungus. These additions provide extra texture to the dish. The marinated tamago, however, leans towards the saltier side and has a slightly tough texture. The egg yolk is fully cooked, a classic characteristic of Kumamoto ramen, but the egg white appears to have shrunk or toughened further due to the marination process.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
