Iekei ramen has been popping up in recent times. I had one at Kamoshita earlier in the year and a few months after, at Brothers Ramen. It's not a new style - from what I read, this style of ramen originated in 70s by a former truck driver Yoshimura Minoru in Yokohama so it's been around. We just haven't been getting them until recent years.
This is Keisuke's rendition. Chewy yellow noodles with a shoyu tonkotsu broth, spinach, seaweed and a slice of charshu. I thought the broth was nicely done with a mellow savoury of shoyu paired with the richness from the tonkotsu. It got better after crushing a few cloves of garlic into them. There was also a container of sunomono (pickled cucumbers) that came with the order which you could have with the accompanied bowl of rice. I did half the rice with it and the other half with the leftover broth.
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