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 soup is rich and cloudy – imagine the collagen in there. What’s special about the green spicy version is the green paste on the drumstick – wasabi. The kick hits you right at the start, follow by a mellow sweetness of the chicken broth and a lingering savoury aftertaste. But like I mentioned earlier, the kansui taste from the noodles affects the soup and it gets more prominent as you reach the end of your meal.
Keisuke Tori King | Singapore | 70/100 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 restaurant has no pork or lard (although I didn’t see any halal sign when I visited). The soup is made with a rich chicken broth that has a slightly sweet base followed by lips smacking savoury flavours. Despite the high brix value, the greasiness is well controlled and not too oily. A hint of Wok Hey from the noodles were also transferred to the soup which gives another layer to the taste.
Woke Ramen | Singapore | 50/100 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 »
Rich might be an understatement as it’s thick to the point it’s about to become a gravy to some people. The broth is very strong in flavour so those with lighter palette might not like it. The salty Shoyu taste and fragrance is quick to start, followed closely by the sweetness of the bonito broth. The fishiness is also handled well. Overall its a really interesting take.
Hakata Ramen Nidaime Ikkousha | Okayama, Japan | 70/100 Read Post »
The soup here is made with aged miso that gives a slightly “acidic” like taste. The flavours and saltiness of the miso is also more intense here. Imagine a grittier miso with a sharp note of it’s miso fermentation at the start, followed by the earthy flavours and a subtle bitterness accompanying it.
Menba Tadokoroshoten Ionmoruokayamaten | Okayama, Japan | 70/100 Read Post »
