Tuesday, January 21, 2020

Ramen Niboshi Yujiro Lab

Briefly lived Niboshi Yujiro Lab in Tenroku offered a variety of niboshi bowls, of which I went with the standard-sounding shoyu.

短い間しかなかった「煮干し裕次郎Lab」がいろいろな煮干しラーメンを提供しました。私は標準っぽい鶏煮干しラーメン 醤油にしました。

The Bowl
This bowl's DNA was more niboshi than shoyu; it was grainy and speckled with fish powder. It was pretty strong and salty, but the noodles brought a mellower taste with them. The yuzu peel was the premier topping, and along with the vinegar it was able to balance out the bowl to a place where it was quite drinkable.

ボールの味は醤油より煮干しのほうが効いていました。つぶつぶとした魚粉が散らばっていました。全体的に濃いめでしたけど、麺を食べたら若干あっさりとなりました。トッピングの中でゆずの皮が気に入って、それとお酢でバランスが取れてスープいっぱい飲めました。

Would I Go Again?


Should You Go?
This shop is now closed.

この店がもうなくなりました。

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らーめん 煮干し裕次郎Lab

Saturday, January 18, 2020

Ramen Derby

Another year, another Ramen Derby! My first stop was for a niboshi bowl from Kyoto's Seabura no Kami and Kataguruma.

またラーメンダービー!一杯目は京都名店セアブラノ神とかたぐるまのコラボの煮干しラーメンでした。

The Bowl
It was super oily, but not overly fishy. Filled with flat, curly noodles that looked like they were maybe handmade. A pretty solid first bowl overall.

油濃かったですけど、魚臭くなかったです。麺が平たい麺で手作りっぽかったです。全体的に美味しかったです。

Next up was a collaboration between Kinsei ramen and Torakichi.

次は彩色ラーメンきんせいと寅吉のコラボでした。

The Bowl
As expected of Kinsei, it was a lighter-than-air shio that didn't weigh me down and was perfect as a chaser for the niboshi. The noodles were nice and firm, perhaps even too much for the broth.

きんせいらしく、かるーい塩スープは二杯目でも重く感じなかったです。麺は硬めで美味しかったですけど、もうちょっとこってりなスープに入れてみたいです。

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ラーメンダービー

And afterwards, by tradition, a stop at Craft Beer Holiday!

食べてから、いつも通りクラフトビアホリデーへ行ってきました!

Monday, January 13, 2020

Nodamen En

I ordered the shio chintan at my trip to Nodamen En.

のだ麺 ~縁~で塩清湯を頼みました。

The Bowl
The soup was extra light, with an almost wheat-y flavor, and filled with bubbles. The noodles were long and thin, but with a nice firmness that took some weight to get through. The chashu came in tough extra garlicky slices, but the topping that caught my attention more were the wonton skins, that offered an alternate way to take in some of the broth.

スープは透き通ってあっさりで、なんか麦っぽい味がしました。麺は細長くて、歯ごたえがいい硬さでした。チャーシューは硬めのニンニクがいっぱい入っていましたけど、それより違うスープの楽しみ方があるワンタンがお気に入りました。

Would I Go Again?


Should You Go?


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のだ麺 ~縁~

Wednesday, January 8, 2020

Gyukotsu Ramen Bukkoshi

Finally it was time to complete the Bakkoshi, Bokkoshi, Bukkoshi trilogy with Bukkoshi's beef paitan.

ばっこ志ぼっこ志に行ったことがありましたけど、やっとぶっこ志に行くことにして、牛白湯を頼みました。

The Bowl
The broth was white and milky, but the taste was a hearty beef broth filled with umami. It was more roundly balanced than its pork counterpart, without the tonkotsu whiff. The noodles were firm and had a lot of chew. The chashu was a tough and peppery chunk of beef, almost like a side of roast beef for the meaty ramen.

スープは真っ白で牛乳っぽかったです。旨味が強い牛肉スープでした。とんこつ版よりバランスがとれて、とんこつ臭くもなかったです。麺は硬めで歯ごたえが強かったです。チャーシューは普通のぶたじゃなくて、ローストビーフ風味の胡椒が効いている牛肉のスライスでした。

Would I Go Again?

Should You Go?


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牛骨ラーメン ぶっこ志