A pit stop to the asian super market on thanksgiving eve! Had to stop by the noodle aisle.
Soo many noodles!
The winner! The thickness of the noodles and the eggy color looks fantastic!
what a strange fruit; smells like some sort of citrus? A buddhas hand perhaps?Noodle Nation | Comments (2)
Noodle Nation, udon noodles | Comment (0)
My dear globe trotting friend is the one who introduced me to this restaurant or I would have never found it otherwise. Tani’s Kitchen is tucked away in a small strip mall in Daly City and only serves a handful of patrons at a time, I think there was room for 20 people? Because the restaurant is so small it makes so much sense that this restaurant predominately serves to go orders.
When we were seated the first thing I noticed were all the signs! No cell phones please! I think I’ve seen this sign at the Japanese dollar stores.
A lot of rules for a such a little restaurant! No shopping carts please! I guess that’s been a big problem in the past? Love it!
I was in the mood for curry udon so I decided to indulge myself and I indulged indeed (say that five times fast). What I really like about the curry udon are the noodles! The udon noodles are sorta flat which seemed to hold on to the curry broth better than the round udon that I’m familiar with. The curry broth was also very delicious because the consistency wasn’t too thick or too thin – it was just right! Ooooo…and it was spicy but not like tongue numbing hot it was slow and gradual spicy. It’s the kind of deep curry spice that slowly creeps up on you with every bite and then before you know it you have a runny nose – all characteristics of a yummy bowl of curry udon.
Salmon Skin Salad:
Salmon skin salad was goood. The salmon skin was crispy, the flesh was fatty and savory and went so well with the light tangy dressing. This dish made for a great appetizer and would’ve been great as a main dish too.
Fish Tempura Special:
We were very fortunate to get the last serving of this fish tempura special.
Noodle Nation, ramen noodles, Ramen Restaurants | Comments (2)
Ahhh yess…the much discussed Ippudo Ramen. Somehow, we found ourselves in the East Village a lot whether it was for food or shopping. As you pass through the curtains you’re greeted by red walls one of which is adorned with ramen bowls and a counter display of dried ramen blocks and hip bar music. It’s by far the trendiest ramen restaurant I’ve ever been to. Not sure if I was digging it though, sometimes too trendy = expensive food that may be visually appealing but totally lacks flavor.
As the hostess leads you on your journey to your table you’ll get a holla from the entire staff which is fun yet a little embarrassing. We walked by the open kitchen where all the bowls of ramen were assembled. These noodle chefs were moving so fast I couldn’t get a steady shot.
Shiromaru Hakata Classic (Traditional Tonkotsu Flavor):
If you don’t know already, I am really into tonkotsu flavor! The creamy, savory, rich broth is sooo addictive. The tonkotsu here was tasty but not crazy tasty. I don’t know…it was kind of just ok I guess…I mean it was still better than a lot of ramen shops back at home and it wasn’t as yummy as our first stop at Terrakawa ramen. Maybe it was all the hype about this place? The toasted sesame seeds did add a different flavor which was yum and the texture of the noodles were good! Turns out they’re made fresh in house! The egg was good too but still not better than Terrakawa ramen.
This flavor was a tonkotsu with a twist served with Ippudo’s secret sauce (which looked like bean paste mixed with sambal olek), a drizzle of garlic oil and done in like a miso/tonkotsu combo broth. This wasn’t bad at all but yet not as good as I had expected – my expectations were probably too high after hearing so many raves about this place.
This restaurant was definitely a fun experience and had the most expensive bowl of ramen I’ve had to date ($13 bucks and no combo). The decor was very cool and edgy and I loved the little peek-a-boo window to the ramen noodle machine downstairs. I might come back if there were no other options but I think can pass on this place for a while. There are many more ramen shops waiting out there!
This was my first taste of ramen in the big apple and it was like nothing I’ve tasted before! I was very fortunate to find such a tasty treat on the first shot and bonus that it was walkable from the hotel. My mouth salivated as I stood outside reading the menu. They had a special that looked tasty and a tan tan ramen that called out to me so I had to try. One of the first things I observed walking in was that all the patrons were Japanese which is a really good sign for a ramen shop. Their special ramen is called Terrakawa ramen which is actually tonkotsu ramen. I’m proud to say I think I can now recognize a tonkotsu broth with confidence. To me, what can separate a great ramen shop from a good ramen shop is their combo items like gyoza and chahan (fried rice). When the gyoza and/or chahan are just as delicious as the ramen it can catapult the experience to a place beyond words!
Terrakawa Ramen and Gyoza Combo:
The Terrakawa ramen and gyoza special was amazing. The skin of the gyoza was thin and the bottom had that nice crunchy sear that all good gyoza have. It was juicy and savory aaand juicy….mmm…thinking about it is making me hungry! It was quite chilly in NY back in October so it felt really good to start off the trip with a big hot bowl of ramen. Bonus that it was tonkotsu. There were all kinds of goodies in the bowl like wood ear fungus, plenty of pickled ginger, a generous amount of green onions, bamboo shoots, a slice of pork and the best part: a flavored egg. I’ve never tasted a better egg and I’m still awed by how it was made! Like a tea egg the white was was soft boiled butIt’s currently my new favorite flavor. The noodles were the thin, al dente and whiter not yellower…I’m still not sure what they are called but I’ve had this type of noodle before.
Tan Tan Ramen:
Anything tan tan is normally hit or miss. This was a hit! The balance of savory and sweet was just right and as in most situations it could have been spicier but I’m not complaining, overall the soup was delicious. The noodles that were served with the tan tan ramen were closer to the type of noodles that I like which are chewier.
After this first experience it got me really excited about exploring the rest of the city’s ramen restaurants.
18 Lexington Ave
(between 22nd St & 23rd St)
New York, NY 10010