Monday, October 24, 2011

A second take on Ikkousha


The pictures on the menu of Ikkousha's charshu ramen seemed to suggest large sheets of ham like charshu similar to what they have at Keisuke's Tonkotsu King rather than these thicker sliced pieces of meat that they had actually served. Even though I am not complaining, I need to admit that they didn't do as nicely in the department of pork in comparison with Gantetsu (which had excellent soft sliced charshu by the way) or even Tetsu. Still the volume of meat was almost on par with the servings of the not so chewy noodle in a bowl that was laden to the brim.

Yes, I think their Hakata styled noodles here was a little of a let down as they weren't as chewy as I would have liked. The broth tasted thicker than I remember it from the first time and to expand on my thoughts on their particular brand of tonkotsu broth, was really tastier right at the start as soon as you had your first mouthful. The strength of this stronger and smoky tasting rendition however, might not have held out in a test of time against a more regular broth that feels almost "clearer". This particular strength of theirs in terms of a robust flavor wore off pretty fast if one ate too slowly once the weight and the singular dimensions kicked in.

The ajitama today tasted like plain boiled eggs!

1 comment:

ah Teo said...

I would like to try the charshu ramen someday. Looks good.