Where I'm coming from

I haven't written a quarter of the reviews I have to write. However, the ones I have written I think have sounded overly critical. With only two places in NYC I can say I really like, I guess they are mostly going to be downers.

That said, I've been trying to figure out what I was looking for. The other day, over a bowl of good ramen from Kambi (there, one of the two places I'll recommend) I was looking at some ramen pictures from my trip over the summer. I went to Tokyo to search out the best ramen in the world and the differences was obvious from the pictures...

 

Look at that egg. Not an over cooked hard boiled egg with no flavor. Soft boiled, delicate and full of flavor that compliments the soup. 

Can you see the fat content in the soup? Look at this close up:

The thick creamy taste of a Hakata style tonkotsu (pork bone - yes, bone with marrow!) broth that has been left to simmer for many many hours just can't be beat.

Let's talk pork. LOOK AT THOSE PIECES. Big, thick, fatty. Not dried out thin wafers hiding in the broth because they are embarrassed. After the broth, the pork slices are the most important part of the bowl. Unfortunately, I just don't think you'll find pork belly slices like this show up in your bowl. Kambi/Minca certainly comes close, they are small, but perfectly fatty pieces.

The noodles are usually standard. I'm not able to discern the subtle differences in the different homemade noodles and the once from a noodle "factory". I will say, it is important to ask for the noodles to be al-dente or "kata" or they will be served too soft and become a little to mushy by the end. It is usually served a little less well done here if you don't ask.  


I'm not sure the exact reason we have such sub-par flavored ramen. I don't know if it is made to be "healthy" for the NY/LA audience? No one walks in and asks for a slice pizza made with low fat mozzarella, do they?


The hunt continues....