Man, it's been feeling really cold here the last couple of days. I can't really recall having such extended periods of cold weather here in San Diego. When I checked with the Missus to see what She wanted to have for dinner, She said, "I'd like some ramen...." So, my first thought was Menya of course. But then I remembered "FOY" Junichi's mention of enjoying having a bowl of ramen at Santouka. Santouka holds a special place in our hearts. We consider it to be the first "real" ramen spot to open in San Diego, which started what we call "San Diego's Ramen Renaissance" back in 2008. Over the years it's the shio toroniku that has become our favorite.
While still somewhat hesitant and cautious about dining in; after having rather mediocre takeout experiences with Santouka, we decided to have an early Valentines Day dinner.....at Santouka in the Mitsuwa Marketplace.
There was no one in the queue when I got to the window, the Missus had gone to check-out the snack aisle while I placed my order. I had some good timing, as a line emerged while I was waiting for our order.
We ordered the usual; the Shio Ramen Toroniku Style ($15.95) and some Natto Gohan ($3). Who'd have thunk that spending twenty bucks for ramen and a rice bowl would be considered a reasonable priced dinner these days?
Our ramen was ready quite quickly.
Man, this was so much better than takeout. The noodles, which were the biggest issue with takeout was decently springy. Still not quite I recall it being in the "good old days", but much better.
The much maligned (and rightfully so) tamago has become kind of an inside joke with the Missus and I. I recall fooling some folks with a homemade boiled egg when we did takeout. The Missus and I crack up when we recall visiting the flagship store of Santouka in Asahikawa and finding that tamago was just as bad.
The pork cheek had been perfectly braised; it had a nice balance of soy-porkiness that just did it for us. It was also fairly tender...too long of a "swim" in the broth and it would start breaking up.
That thick sided donburi really did the trick for the broth as it stayed scalding hot during the whole meal. The broth had a nice tongue coating feel and like I always say, in spite of it being "shio" (salt), it is the least salty of the broths to me.
I also noticed that the broth had a mild "zip" to it....then I looked carefully and noticed the red specks in it. Are they now adding togarashi? The only thing missing is the mild seafood tones that the versions in Japan have. When Santouka first opened in San Diego, it had that flavor profile but it was soon changed. Also, the broth seemed a bit fattier than I recalled, but I'm not complaining.
As for the Natto Gohan, well it's "soul food" to me as I mentioned in this post.
I used to be somewhat embarrassed for enjoying this gooey, slimy, cheesy-nutty, funky smelling fermented been dish. But these days I hoist and fly my natto flag with pride! It helps that the Missus loves natto as well.
I realize I just spent over 500 words on a place I've posted on many times. Yes, quite a few ramen places have come (and gone) since Santouka opened, but it's still a favorite of ours. Perhaps it's sentimental, but we still enjoy our meals there. Thanks for staying and reading this post!
Santouka Ramen
4240 Kearny Mesa Rd(In the Mitsuwa Marketplace)
San Diego, CA 92111
Thanks for inspiring me to return to Santouka Junichi!
We hope everyone is in good health and spirits!
I’ve always had orange/red specks in my shio broth at Santouka – I think maybe you just didn’t notice in the past. ;)
https://mmm-yoso.typepad.com/.shared/image.html?/photos/uncategorized/2008/04/28/santoukasd04.jpg
https://mmm-yoso.typepad.com/.shared/image.html?/photos/uncategorized/2008/07/28/santoukarev01.jpg
https://mmm-yoso.typepad.com/.a/6a00d83451b81169e2017c36fc26de970b-pi
Posted by: SageOlson | Thursday, 16 February 2023 at 05:11 PM
Wave that flag, wave it wide and high (great song). Love Santouka, thanks for a reminder.
Posted by: RedDevil | Thursday, 16 February 2023 at 06:03 PM
Yes, I think I didn't notice the distinct flavor of it before Sage.....though it looks like it definitely wasn't in the version we had in Japan!
Thanks so much RD!
Posted by: Kirk | Thursday, 16 February 2023 at 07:55 PM
glad you are keeping warm:)
Posted by: kat | Thursday, 16 February 2023 at 11:46 PM
A Santouka opened up near me (Tysons Corner, VA) a couple of years ago, and it's been my go-to ever since. The shio tastes just like the one in SD and really brings me back. Surprisingly, the tamago here is MUCH better than the one in SD - it's soft boiled with a creamy/gel center. Whoever's cooking the eggs here is doing it right!
Posted by: Jinxi | Friday, 17 February 2023 at 07:40 AM
I had the same egg experience in Japan. It was the sad hard boiled one just like in the states. Now I'm craving a bowl again! I used to think $15 for a bowl was crazy but nowadays it's the norm.
Posted by: Junichi | Friday, 17 February 2023 at 11:34 AM
We're trying Kat!
My goodness, it's so great to hear from you Jinxi! Glad you're able to get your Santouka fix. Though that location may get fined for not keeping with the Santouka standard for tamago! ;o) Hope all is well!
Yeah, Santouka's egg in Japan was the same as here Junichi! And $15 for a bowl of ramen is considered reasonable nowadays! Go figure...
Posted by: Kirk | Friday, 17 February 2023 at 01:43 PM
Just had this today. It hit the spot!
Posted by: Som Tommy | Wednesday, 22 February 2023 at 04:35 PM
It's perfect for the cold and windy weather we're having.
Posted by: Kirk | Wednesday, 22 February 2023 at 06:22 PM