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| Mr.
Ramen has 13 years under its built. Inside,
it is always full with regular customers,
which range from Asians such as Japanese,
to Americans. The secret to their success
is the fact that you can choose from a variety
of choices for your topping and soup thickness.
It was a considerate move from the restaurant,
who claimed that people are different races
and has different religions, and therefore
must have different foods to eat and differ
in how they eat them. There is a huge vegetarian
menu too, which makes the restaurant very
popular to foreigners. |
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The chilled
hiyashi chukka is a plate you must have
in the summer. At Mr. Ramen, they have four
different types of hiyashi chuka. Chicken,
beef shabu shabu, and regular. Again, there
is a tofu hiyashi chuka for the health nuts
and vegetarians. |
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This time I will be introducing the owner’s
recommendation, the beef shabu shabu hiyashi chuka.
The numerous beef slices that top the hiyashi
chuka was cooked in shabu shabu hot water and
then quickly chilled in cold water. With the fat
gone, the beef is firm and light. The miso sauce
that covers the hiyashi chuka is a blend of miso,
soy sauce, vinegar, and mirin. In the sauce has
sesame seeds scattered about. The original straight
noodles are also topped with bean sprouts and
green onions, which makes it looks pretty and
gives you a sense of summer. If you mix the noodles
in with the sauce, the rich miso flavor is followed
by the sourness of the vinegar and it is refreshing
in your mouth. The hiyashi chuka is something
you definitely want to try in all flavors.
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| There
is also the house special chashu ramen, served
to you in a big bowl. The soup is clear and
very light. As for their special chashu, pork
is cooked in the oven, dropping all the unnecessary
fat. Then it is cooked for a long time in the
special soup. Thrown in that soup is bonito
base, garlic, many different kinds of vegetables,
and further cooked. They choose the pork that
has bones on them, and the owner himself cuts
them up. He says that any meat that already
has the juice coming out is not good, since
the flavors are all out with it. The chashu
is cooked in the ramen soup for 2 hours, so
it makes it very soft. But the chashu is surprisingly
very light tasting, considering how thick it
is. There are actually a lot of customers who
come specifically for the chashu. |
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