San Diego's Ramen Renaissance: Revisits to Raki Raki, Ramen Yamadaya, and Santouka

Ramen has been picking up a good head of steam in San Diego the last couple of years, now it seems that just about everyone is serving the stuff. I call it San Diego's Ramen Renaissance...so I thought I'd go and grab some ramen. In Part 1, I revisited Underbelly for some hipster-ramen. In Part 2, I checked out Tec Chan, a Yakyudori wannabe. Now part three gets kinda boring as I revisited three places....a couple of which I've probably posted on ad nauseum in the past. My apologies....but it's kinda ramen weather out there tonight, right? So why not?

 RakiRaki Ramen and Tsukemen:

It seems that the place is blowing up, at least according to The Eater, which has RakiRaki as one of the 19 hottest ramen shops in the US.

I did enjoy the Tsukemen and love the noodles, but have been less than happy with the really salty broth and the rather skimpy; even for ramen portion sizes. The menu seems to be ever changing and living partially on the alkaline water hype.

Every time I visit, there seems to be another page added to the menu. On this visit, there's now a line of "Super Deluxe" ramen? Which of course, I just had to try. So there went $11.75 for the Shoyu Tonkotsu, with flame blistered prime XO Underbelly Chasiu. Man, these guys are really hyping it up......which is what it ended up being, as I wasn't too impressed with "Super Deluxe".

The noodles were just wonderful as always, nice crunch and all. The chasiu slices were as thin as playing cards, slightly dry, and very low on the flavor scale. The broth was served at too low a temperature, giving it a slight greasiness, rather than being rich. For me, the most disturbing thing about the broth is how salty it was....man I just blew up like a gorged tick. Now for all the we use alkaline water, health benefits, and all that, I'm wondering, do these folks use MSG?

Still, I decided to return yet again. And guess what? Another handy, dandy, new page to the menu! It seemed like a good deal, ramen combined with a rice bowl. What really struck me was how they like to associate "names" with everything here. Now I don't know who the poster boy Chef Takeo Araki is....but I have heard of Junya Watanabe....at least, Junya Watanabe the fashion designer. Well, maybe I shouldn't have mentioned that. I'll go turn in my "man card" tomorrow. Based on the size of the ramen, there's almost no doubt that this was created by someone who needed to keep his models slim and trim. For a scale perspective, compare the amount and size of the bean sprouts to everything around it.

The piece of charred lean pork, tasted like charred lean pork. The noodles were perfect and this wasn't nearly as salty as what I had before, though still pretty high on the sodium scale. The broth has some seafood tones to it as well.

The rice bowl had a good quantity of rice, making this a bit of a carb bomb.

I enjoyed the texture of the chicken karaage which was crisp and light. I really don't think it shouldbe burdened with what basically amounts to a cloying sweet chili sauce, but that's just my opinion. Just as it's my opinion that the folks working here are really nice and getting more efficient with every visit.

Personally, I'm going to give RakiRaki a rest....when the weather gets a bit warmer I'll drop by for the Tsukemen. I'm wondering how large that menu will be by then? How many different types of "premium super-duper delux-a-rooney" tsukemen will there be on the menu? Be still my heart......

RakiRaki Ramen and Tsukemen
4646 Convoy St
San Diego, CA 92111

Ramen Yamadaya:

**** Ramen Yamadaya has closed

So the Missus was asking me why I've been having all this ramen and She hasn't? Well, She's kind of ummmm... shall we say selective? But after being married all these years, I have an understanding of Her tastes and preferences.

She loves Santouka, but I finally knew there would a bowl to compete with Santouka's Tonkotsu at Yamadaya. It's the Kotteri Tonkotsu with Kakuni Pork and extra firm noodles.

This clocks in at about the same price as RakiRaki's "Super Deluxe" ramen. The Missus loves a rich tonkotsu style broth, with that wonderful think broth that coats your tongue and tummy. This is also one of the least salty tonkotsus out there as well. When the temp of the broth is right, all the Missus can say is "aaaah".

The problem is that the Missus is not fond of the standard issue Hakata style straight noodles. Even though we order it extra firm, it just never holds texture for the entire bowl.

The kakuni is preferred over the chashu, though it may seem a bit over the top to some.

I've had it when it just wasn't right here, waxy and a bit tough, but most times it's decent.

Speaking of temperature....we were speaking of temperature, right? The place is nice, warm, and cozy right now, though based on my previous experiences, I'm wondering if they have the heat under control, because it got really hot in here during the summer and fall. Well, at least they've got the outside seating squared away. Service has been ok, sometimes things are forgotten, on occasion you get the idea they are trying to get you out the door.....well mainly because of the mass of humanity waiting outside in the wind and rain, so that'sunderstandable. This is another place to hit up early on in the evening if possible.

Ramen Yamadaya
4706 Clairement Mesa Blvd
San Diego, CA 92117

Santouka Ramen:

Which leads to the shop which I think got the ball really rolling on this ramn-mania back in 2008. I really wasn't too impressed on my first visit due to broth temperature problems. Luckily, things got straightened out and I've never had a BTM...."broth temperature malfunction" since then. and of course, the Missus' favorite version at Sanotuka is the shio toroniku style, with fatty pork on the side. So of course after requesting and eating at Yamadaya for the second time I just had to ask Her which She preferred.....Yamadaya or Santouka. This led us to grabbing some ramen at Santouka, for research purposes of course.

Shio Toroniku Style........

I kind of know which way this tree is falling, so to put it in the Missus's words. "The noodles at Santouka are much better, firm, with a slight crunch, they also hold texture for the entire meal." The pork for the toroniku style ramen has a better flavor, more porky, though tonight's pork is on the tougher side, it is usually much more tender." "I prefer the broth from Yamadaya, because it's less salty and also almost velvety. But the broth at Santouka seems to retain heat better; perhaps it's the bowl, but that makes it very comforting." "I guess it depends on what kind of mood I'm in." "We're going to have to find my perfect bowl." Uh-oh, that sounds like a never-ending quest.

Santouka Ramen
4240 Kearny Mesa Rd(In the Mitsuwa Marketplace)
San Diego, CA 92111

I'm sure you folks have a ramen place that's your favorite for whatever reason. I think it's great to have choices!

Comments

[Jason]

It's only fitting that you group the 3 ramen heavyweights of san diego together. Although Yakyudori has yet to make an appearance so I guess i should wait for that. I did notice that Yamadaya changed their combo meals slightly. Instead of an appetizer and a rice bowl, it's an appetizer and a plain rice.

[kat]

it is good that you have choices :)

[Dennis]

Hi Kirk, the first of the XO chashu at RakiRaki was excellent and it went downhill super fast - now tends to be dry, tough and without a lot of flavor. I usually stick to the tsukemen there. Funny I was at Yamadaya just today after a long break because of the weather. The noodles are less starchy now and overall thought they were improving. I think our SD Santouka tends to be a little thinner than other branches. I always have to ask for extra oil. It's still the overall dependable of the bunch.

[Adam C]

I've been depressed about the XO chashu at RakiRaki, too. By chance, I went there right after they started selling it and it was pretty amazing; so tender and flavorful and delicious. Now it's bleh. I still like the tsukemen no matter how salty it gets ;)

And, strangely, I had the same problem at Santouka recently: the pork was tougher than normal and had more of that overcooked-pork flavor. I wonder if we happened to go on the same day or if there's someone new in the back?

[Kirk]

Hi Jason - I've been less than pleased with Yakyudori lately....though I might include it in a future post.

I am too Kat!

Hi Dennis - The Missus just isn't a big fan of Hakata style noodles. Funny, I thoguht the broth at Santouka was a bit richer before.....but it had been a while.

Hi AdamC - Maybe it's a tough batch of pork....or perhaps you're right. I'm hoping for something better next time.

[Jinxi]

Hi Kirk,
I found out at Yamadaya the other day that you can actually ask for "less salt" in the broth. Not sure if you can do this at every ramen place, but if the Missus felt that Santouka was too salty, might be worth seeing if there's a "less salt" option.

I love reading these ramen round-ups, btw! :)

[Kirk]

Hi Jinxi - Actually, the Missus enjoys how salty the broth is at Santouka...it RakiRaki that's a problem. Yamadaya is already pretty mild..... Having never seen them actually add anything resembling salt to the broth, I'm wondering if they'd just be watering it down....which would then affect everything.

[Faye]

How do you get the broth hot at Santouka :( Sis and I always complain their broth comes out lukewarm. I always order their broth with 'less salt' and enjoy it. But I think it's time for a revisit to Yamadaya - your pics were great!

[Kirk]

Hi Faye - As I mentioned above; I think when you order something less salt they'll water it down....and if the water is not boiling hot it will cool down your broth. It does damage to the broth in a number of ways....better to just find something you like.

[SH]

Hey Kirk. Since we're on the topic, what's you're favorite ramen shop on Oahu?

[Kirk]

Hi SH - To tell you the truth, it's been so long since I've had ramen back home.....I don't think I could give you a good recommendation. There used to be a Hakata Ramen Shop I enjoyed but they closed down many, many years ago. I haven't had ramen on Oahu in maybe 12-13 years! Believe that?

[SH]

Holy cow!!! 12-13 years. Goma-tei seems to be the most recommended here from people that I talked to because of their incredible generosity with the charsui. Three of the thickest slices of meat i've ever seen...

[Kirk]

I've had the place on my list....so now I'll have to make sure to check them out next time I'm home SH!

[SH]

I've like Yotteko-Ya in McCully center a lot. They have kakuni =D

[Kirk]

Thanks SH, another one for my list!

[Little Miss Contrary]

Santouka is probably my favorite ramen place in SD--I always get the miso ramen (with a side of that addictive chasiu pork & rice)! I have been meaning to try Raki Raki, so will have to check it out per your review :)

[Kirk]

Hi LMCC - I thought the tsukemen was the best item at RakiRaki.