WHAT WE ATE

• IEKEI Ramen – 65/100, Yokohama

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IEKEI RAMEN – 65/100

Noodle: 25/35

The noodles, thick, curly, and chewy, offer a dense mouthfeel that adheres to the ordered ‘hard’ firmness, providing a satisfying texture. There’s a notable wheaty earthiness to them, adding depth to each bite.

Soup: 25/35

The broth is thick and rich, thanks to a hearty blend of Tonkotsu and chicken. If you opt for the normal chicken oil, you’ll notice a pretty hefty layer of oil floating on top, so if you prefer a lighter meal, consider going easy on the oil. The flavor starts off strong with a sharp Shoyu kick, followed by a tangy aftertaste. But watch out – the saltiness packs a punch and can quickly take over, masking the subtler flavors. It’s promising at first, but the saltiness kind of takes away from the overall experience. As shown on the refractometer – it’s saltier than most ramen.

Meat: 10/20

The meat exhibits a delightful smoky flavor profile that enhances its appeal, particularly in the lean portions, which are firm and slightly tough, offering a satisfying chew. However, the fatty sections disappoint with their rubbery texture, detracting from the overall enjoyment. The marination strikes a balance, although it tends towards a saltier profile, which may not suit all palates.

Topping: 5/10

Incorporating spinach as a topping introduces a subtle bitterness to the dish, yet its presence is swiftly overshadowed by the pervasive saltiness of the broth. Similarly, the egg, while passable, suffers from a dry yolk, failing to contribute significantly to the overall experience. Overall, the toppings fail to elevate the dish beyond its average standing.

DISCLAIMER

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