The best ramen in the world
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.
Keika Ramen Headquarters | Kumamoto, Japan | 75/100 Read Post »
Established in Kumamoto, Japan, Ajisen Ramen has grown to become a prominent international ramen chain, captivating diners with its delicious and authentic noodle dishes and its iconic branding with the Ajisen girl. There’s a rich culinary heritage dating back to its humble beginnings, where 3 friends created what is known as Kumamoto-style ramen today by modifying the then popular Kurume Ramen
Ajisen Headquarters | Kumamoto, Japan | 75/100 Read Post »
The broth of this ramen begins with a delightful aroma of sesame oil and garlic oil. It then reveals a subtle sweetness from the tonkotsu base, accompanied by a gentle peppery note. Contrary to its appearance, the broth is not thick in terms of viscosity, measuring only 6.4 on the brix meter.
Yamamura Japanese Noodles | Kumamoto, Japan | 75/100 Read Post »
Prepare your taste buds for an intensified spicy experience. Even at level 1, the soup packs a punch that surpasses its counterparts in Japan or Singapore. The tantalizing spiciness lingers, leaving a burning aftertaste that ignites the senses. While the soup offers savory spiciness, the iconic nuttiness of karaka-men seems to be absent, despite the presence of crushed peanut toppings that hint at its potential.
Ippudo QV | Melbourne, Australia | 85/100 Read Post »
Experience a flavor journey like no other with the Ikkousha soup. The initial hint of bitterness gives way to an explosion of irresistible sweetness and the robust essence of pork. Allow the lingering garlicky aroma to dance on your palate, creating a memorable aftertaste. The long hours of cooking result in a soup that coats your lips with a tantalizing residue of emulsified fat.
Genki Hakata | Melbourne, Australia | 90/100 Read Post »
The soup in this dish is characterized by its thin and oily consistency. The tare or sauce used is a combination of black garlic and oil, which imparts a noticeable garlic aroma. However, the taste is marred by an overpowering bitterness. Unfortunately, the richness of the broth is overshadowed by the flat oiliness and the strong bitterness resulting from the burnt garlic oil.
Gatsu Gatsu | Launceston, Tasmania, Australia | 30/100 Read Post »
The chashu used for this is weird. It’s a rather thick and huge slice but texture don’t quite taste like pork. It’s tough, a little dry and taste more like chicken instead. Was it meant to be “aburi-ed” before serving? It’s also a little bland in taste.
Ippudo | HCMC, Vietnam | 65/100 Read Post »
The noodles are thin, long and seems thinner than what I recall having in Singapore. The texture is smooth and bite is firm. Noodles also hold well throughout the meal. The thinner noodles somehow slurps a little better here – might be just a placebo effect but hey, everything in Japan just taste better right?
Ippudo | Osaka, Japan | 75/100 Read Post »
The soup is rich but not quite the same intensity as some of the more classic takes on Tonkotsu. But taste wise, it won’t disappoint you. You’ll have a strong savoury start with the umaminess coming through, followed by a lingering spiciness mixed with sweetness of the pork broth. A common issue with some stronger Tonkotsu is the evident meaty porky taste – happy to say that there isn’t such a problem here.
Ichiran | Osaka, Japan | 80/100 Read Post »
