Here are a couple of bowls of ramen from (fairly) recent visits.... plus what was a nice little bonus (for me) at the end. Since I've posted on most of these places before, I'll keep the verbiage to a minimum.
Still our favorite. The Missus likes the Miso Ramen, which I feel is much too salty. I stick with the Shio Ramen.
And as I mentioned in a previous postit has to be "toroniku", with the special fatty pork on the side.
The pork is wonderful with just a quick dip....steep it in the broth and it'll fall to pieces. This has become comfort food for the Missus, the rich pork bone based shiro seems to fix the Missus right up when She's feeling a bit under the weather. At close to ten bucks, it ain't cheap, and it's not everyday ramen..... but it sure fixes us up!
4240 Kearny Mesa Rd(In the Mitsuwa Marketplace)
San Diego, CA 92111
Yakyudori Ramen and Yakitori:
I'm not sure if others have noticed this; but having been here six or seven times, I've found the ramen to be better when Nabe-san is in the house. My three previous visits had been a bit disappointing, but this bowl of Shio Ramen made up for it all.
The broth was nice and savory. I've been told that Yakyudori uses a special salt for this brought in from Japan. I'm not sure about that, but this was delicious. Just rich enough, the noodles done perfect for my taste; firm, but not hard. The one item that has always been perfect on my visits is the boiled egg. The chashu was tender, not too rich, but good overall. As I finished my bowl, I let out the "aaaah" of satisfaction.
Yakyudori Ramen and Yakitori
4898 Convoy St
San Diego, CA 92111
The noodles were a tad over-cooked for my tastes....which could be remedied by ordering it more firm. The broth however, was pretty mediocre....... I recall Dennis mentiong how thick the broth was here. I guess they've gone in the opposite direction.... this was waaaay "assari" (thin) and plain salty. It seems that you'll be playing ramen roulette here due to the inconsistency......
3904 Convoy St #121
San Diego, CA 92111
Speaking of my buddy Dennis; we recently had a bite, or should I say bites in Chula Vista. we started with fish tacos from Mariscos El Pescador, followed by a visit to Hogetsu, ending with some ramen from Gunco. I've never really had great luck with the ramen from Gunco. But this time, the Shio Ramen I had was not bad.... perhaps Dennis has some major ramen "ju-ju" going on.
The broth was a bit low on the "richness" scale for me, but the shiro was pretty good, if a bit too heavy handed with regards to ginger. The noodles were cooked perfectly. The chashu is still too tough and dry, though. I'm finding that the ramen here seems to get better on every visit.....
305 Palomar St
Chula Vista, CA 91911
Speaking of ramen.... and the always generous Dennis. Having just returned from Okinawa and Japan (please check out his posts). Dennis had a gift for me. Being the ramen-maniac that he is is Mr Radiused Corner made sure to check out the Ramen Museum.
And ever thoughtful, Dennis had a box of various ramen from the museum for me!
It has been pretty cool in the evenings recently, so the Missus and I decided to do a sampling of the ramen.
I'm including notes Dennis gave me along with our observations about the various ramen....so here goes. From the top to the bottom.
Box 1 - Komurasaki:
According to Dennis: "I heard kumamoto style tonkotsu is usually on the lighter side compared to Hakata (cousins). As for slangs for firmness in these thinner straight noodles there's Barikata which many people get and even Harigane ("steel wire") which is firmer still. The firmest would simply be to ask for Nama (raw) where the noodles swim in the boiling water for a mere 15 seconds or so. Again these terminology for noodle firmness only applies to the Fukuoka/Hakata/Kumamoto tonkotsu ramen."
This was light alright........ the broth was a wonderful shade of pale, but we found this bland. I only cooked the thin Hakata style noodles for only 45 seconds, and that was still too much as it really got mushy quickly.
Box 2 - Harukiya
From Dennis: "one of my favorite shoyu ramen. very old school with a good dose of dried fish. I think they're one of the permanent fixtures in the raumen museum (most shops rotate). It was too fishy for my gringo friend I took with but I personally wish more places made shoyu's like it."
Man that broth smelled really strong, like I was boiling a pot of anchovies! At first taste, the broth had a good fishy punch. But a funny thing happened along the was..... the more we sipped, the more we enjoyed. This one grew on us.
Box 3 - Ideshoten
Per Dennis: " I believe it's technically a tonkotsu-shoyu. It wasn't my favorite of the day (tried it there) but has a lot of character. remember loving the noodles."
This one came with a little bag of dried green onions.
A nice middle of the road ramen.
Box 4 - Sumire
Dennis says: " Intensely miso. They came to mitsuwa's fairs a few times. might be a bit salty for some and I think I already warned you about the amount of fat."
This was my favorite of the bunch (the Missus preferred the Harukiya).
Loved the menma..... best noodles of the bunch as well, they held up well.
Thanks so much Dennis!