Came across Ramen Makotoya (No. 142, Minsheng West Road, Datong District, Taipei) by chance and was intrigued by their gyukotsu ramen which appeared to be a specialty. From what I gathered, the ramen-ya originates from Fukushima, Osaka.
Kaki frys had a nice crispy crust which wasn't excessively oily. Oysters were pretty good quality. Wished they were bigger though. 😬
Gyozas were ordinary and had the textbook flavours. While it meant on one hand that they were competently done, they were also kinda boring. 😅
The milky broth of their gyukotsu was intriguing. There was a discernible beefiness and butteriness in it with undertones of mushrooms. Yeah, that mushroom-y element was pretty integral to the flavour.
Overall, nicely done bowl. Wished the noodles were harder but otherwise, enjoyed it. If anyone was wondering, those charshu disintegrated in the mouth.
Not a fan of their shoyu bowl which I found to be too sweet. All that sweetness from the cabbage made it taste Chinese.
Their charshu don looked pretty ordinary. It was delicious in that ordinary sense with the sweet caramelized cubes of tender charshu, a richness from the molten yolk of the egg and the negi to cut through all of those.
Once you've mixed in the pureed garlic (which you can request for) and a splash of gyoza white vinegar, this became addictively moreish. Outstanding. 👍🏼
No comments:
Post a Comment