Wednesday, May 7, 2014


One of my least favorite styles of ramen is Jiro-kei. Invented by Jiro Ramen in Tokyo, Jiro-kei ramen is shoyu ramen with as much oil, fat, garlic, and piles of bean sprouts as you can eat. Shops that server Jiro-kei often have challenges to eat as much as a whole kilogram of a noodles. This is a quantity-over-quality argument, and when you have that much oily shoyu, it tends to be not so great. But still, once or twice a year I decide it's been a while and I need to try it. Today was Namba's shop Nosuta.


The Bowl
After mixing the bean sprouts into the bowl as recommended, I dug in to the mountain of carbohydrates and oil that awaited me. The broth was oily as expected, but surprisingly light. The noodles were thick, and flat, and picked up the soup nicely. The chashu, although large and fatty, was not that flavorful. Overall, the broth was light and fatty, but tasted a bit better after adding pepper as they recommended.


Would I Go Again?


Should You Go?
If you're looking for Jiro-kei, I would suggest Maccho down the round.



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