|Taste ||Environment ||Service ||Hygiene |
Value for Money
Not as good as the Beginning. May 16, 2013
I used to really like Nagahama No.1. Their broth is meant to be slightly less rich as a tonkotsu pork based soup by default. Also when compared to the nearby 熊本 Kumamoto which uses black garlic oil.
- There is a bottle of Kaeshi かえし sauce here to re-tune the by default weaker Nagahama stype soup base, This works a treat, extra sauces are always welcomed and we can tune it to our levels!! But right now the soup is not at it's peak and the noodles were slightly over-cooked. No more Michelin recommendation at end of the year, if they continue this way!
Spending per head: Approximately HKD120
Value for Money4
[Gough St ramen] Excellent broth, cosy, friendly. Jan 06, 2013
Came for dinner with a half-full/half-empty stomach, after just having had tea an hour or so ago. But it was still good. If I came with an empty stomach it would've been um. Very good.
Friendly and helpful.
The essential tonkotsu ramen $72
The pieces of grilled pork were extremely fatty and it was a pity because I prefer lean pork. I had to discard most of the round because it had...too much fat. The slightly charred outer layer was delicious though, and the meat that wasn't pure fat was extremely tender and melted in my mouth.
Cutlet cheesy fishball
I will definitely be back; Nagahama ranks #1 in my list right now. Too bad MIST closed down I can't revisit it but! I heard it's opened in CWB under another name! Have yet to try.
Table Wait Time: 10 minute(s)
Date of Visit: Dec 12, 2012
Spending per head: Approximately HKD80(Dinner)
Value for Money3
Ramen that cooks with heart! Nov 11, 2012
This restaurant is located in the famous Kau U Fong, which is a place full of surprises; I have yet to try a rubbish restaurant in the area. The restaurant is small, it always full of people waiting, but it is reasonable, for the quality of food.
Food rating: 4/10*
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars
The chef puts a lot of effort into the ramen, the broth is cooked properly (standard), perhaps stronger miso flavour would be preferable. Personally, I believe is lacked some sweet and freshness, if compare with Mist. The ramen is al dente and the pork was slightly not tender enough.
Give me a thumbs up if you like it!
Table Wait Time: 10 minute(s)
Date of Visit: Nov 01, 2012
Spending per head: Approximately HKD80
Value for Money4
Keeping it simple Sep 08, 2012
I arrived at around 1pm on Saturday. The restaurant was busy but a few seats were available, and thankfully no queue.
There is a basic choice of around eight ramen. The menu is only available in Chinese, however the order form has both English and Chinese (though there is little to explain the difference between the dishes). The sub-choices are not extensive (hardness of noodles, sweet oil, spring onions etc.) plus you can order extra mushrooms, egg etc. The broth is not too thick or salty. The pork is flavoursome. The portion is about right and the ingredients balanced. Condiments include sesame seeds, picked ginger and a spicy looking pickle (not sure what as I didn't try it). Chilled water is available on the tables, plus some (chilli?) oil.
The only question is the price. I had the Nagahama No.1 (I assume their signature deluxe ramen) for $98. Although good I would say it is slightly over priced, certainly compared to the competition/portion/ingredients. The service was friendly (which should not be sniffed at). The interior a little cramped but clean and modern.
Over all, worth a trip for lunch if your in the area.
Table Wait Time: 0 minute(s)
Date of Visit: Sep 08, 2012
Spending per head: Approximately HKD100(Lunch)
Value for Money3
長浜的長處 Nagahama vs. Hakata !? Sep 04, 2012
Good Hakata noodles;
Karamiso is better than most in Hong Kong
Not cheap but authentic. Good Service, Decent Decor;
Worth a try!
Talk about dedication to food - I've written the draft of this review before my trip to Japan. I just returned and I can't wait to share my little discovery about Nagahama style ramen.
Nagahama style is a bit - not wildly - but just a bit, different from Hakata style ramen.
Between ButaO and Ippudo?
I went there during one hot lunchtime. Armed with my geographic knowledge of the area after visiting "Shugetsu", I was quite confident in being able to find the place.
This time it was relatively easy. It's at the end of the small street. Nice, quiet and sunny with trees on both side of the road. Some bouquets were placed outside the shop from afar so it was relatively easy to spot. There wasn't a long queue, just 4-5 ladies in front of me.
There was a seat for 1 right next to the entrance - perfect! That's one of the good things of dining alone.
A seat too far:
She was arguing with the staff with all her might.
She was feverently and passionately pointing out to the staff, the apparent ridiculousness of allocating seats for 2 and seats for 1 first (allowing those customers to jump the queue) instead of clearing up a table for 4.
The lady and her companions were also blocking the small doorway as she was shouting at the staff - I couldn't get to the seat...
Perhaps the weather was very hot and she might have a point...... Anyway.... at the end of the day, it's a bowl of ramen. We hardworking Hong Kongers really need to find more ways to relax and chill out.
At this stage, I was seriously considering leaving this shop and to go for something random in the area. I eventually decided to stay.
It's quite a sad sight seeing the polite waitress being blasted for at least 5 minutes and still managed to keep her cool. She was able to resume serving other customers with a smile immediatly afterwards. That's strength of character. Keep up the good work!
After the lady got her table, I was just about to move towards the seat when another couple blocked the doorway...
They were peering into the small restaurant while blocking my way (I'd like to think that that was unintentional.)
After 2-3 minutes, I finally managed to slip in without stepping on other's toes (literally). I asked one of the Japanese waitress whether I could get the seat for one and I finally got it.
[Note to restaurant: Sort out a proper queuing system please.]
The place wasn't big. Just three seats facing the entrance with large paneled windows looking at the streets outside and about four to five tables (each for 4) inside the shop. The whole place was about 30% bigger than "Tatsuya" or "Tamashii".
Nice natural light. The shop was facing a garden and a three story building. Fairly relaxing. However, the tables placed further in the shop were more crowded. Tatsuya is more relaxing.
They have 6 (or 7?) types of ramen so far. All those were tonkatsu based - Nagahama style:
1. Tonkotsu Ramen;
2. Tamago (Egg) Ramen;
3. Karashi Takana (spicy pickled mustard greens) Ramen;
4. Char Siu Ramen;
5. Kara Miso Ramen;
6. Special Tonkotsu Ramen (with every topping other than the spicy stuff);
7. (I didn't see it when I went there but it's now available)
Ranged between HK$75-85 if I remember correctly.
You could choose:
1) The hardness of the noodle;
2) Garlic: Yes/No;
3) Chives: Yes/No;
4) "Special sauce": Yes/No
5) Spring onions.
I choose normal noodles with garlic, spring onions and special sauce without chives.
I also added an egg.
It arrived after about 5-6 minutes:
First a sip of the broth:
Broth: Tonkatsu based. A lot less oily than Ippudo but still very flavourful. It had a strong pork bone taste like the Shiromaru (the Original taste) Ippudo. Even if I've added garlic, it's still not as garlicky as David Ramen. I have to say it's very good. Those who find ButaO or even Ippudo too thick would appreciate the broth here. Very good quality! The pork bone broth itself was very similar to Tatsuya as well (I've recently discovered that both serve Nagahama style ramen - more about that later! )
My kara miso soup was quite hot! Nowhere near the "Hell Ramen" at Hinshou but at least 3-4 times hotter than Akamaru or New Akamaru at Ippudo. It's comparable to the "Red Dragon" (now known at the "Fire Dragon") at Tatsuya. However, the Red Dragon is kimchi based, whereas the kara miso here seemed to be toubanchang based. Both are very good! I'm very happy with the broth.
Noodles: They also serve the thin Hakata Style ramen as opposed to Chukka soba or Hokkaido style ramen.
I ordered "medium noodles". Those were just fine. The noodles weren't as soggy as David Ramen but not as hard at Tatsuya. Similar to the hard one I hard at Ippudo (Admiralty) - which wasn't that hard. If you like really hard, chewy, Hakata noodles, I suggest Tatsuya. Maru Tama at TST East is also very good.
As far as the texture of the noodles are concerned, I think Tatsuya is a little bit better than ButaO or Ippudo.
Spring Onions (optional):
Decent. Not as fresh as those provided at Maru Tama the time I tried it (they seemed to specialize in it) but still very flavourful.
The char siu was slightly grilled. I think it's decent but nothing spectacular.
Ippudo's were better. Similar to Tatsuya's (also not their strength). Definitely better than "rasupermen" though. All in all, it's OK.
Konbu Shoyu? Very interesting. I initially thought it might be vinegar but turned out to be shoyu instead. It had a very interesting taste ( a little bit like shoyu with a little bit of yuzu?) - I suppose it's for the pure tonkotsu broth. They have this at the small ramen shop "Yuketei" as well.
A small pot of bean sprouts was placed in front of each customer. The taste was fine. Shugetsu also provide a similar type of pickled bamboo shoots but those here tasted much lighter. It's chili powder with a bit of toubanchang. One for each customer.
There is also black pepper if you wish to use it. It's typical for tonkotsu broths in some regions of Japan too.
The reason for the title. Tatsuya also serves "Nagahama" style ramen. This is the second shop that sells Nagahama style ramen, Tatsuya is No.1 chronoligically.
Nagaham and Hakata are cities in the Fukuoka prefecture with the Hakata tonkotsu ramen style being the more famous one. According to the internet and my own experience, Nagahama ramen broths are typically
(1) Texture: less thick than Hakata noodles, i.e. ButaO and Ippudo.
(2) Taste: The Nagahama style tonkotsu ramen taste is mellower and less oily than Hakata style
(3) Colour: as you could see from photos of their original tonkotsu broths (which I haven't trieD), the colour is a lot more opaque than ButaO or Ippudo.
Tatsuya have a "Nagahama" ramen eating method but not here. It means you have three separate types of condiments depending on which noodle you ordered but the two fixed condiments were sesame and pickled vegetables (karashi takano). The restaurant suggested that you eat 20% of the ramen without adding anything, then add the sesame and have another 20% and finally the pickled vegetables for the last 20%.
You might know this already. But this Nagahama style is quite a revelation to me!
Like I mentioned above, they have friendly waiters and waitresses who could remain calm under intense fire.
One of the waitress was Japanese. The other two waitresses were from Hong Kong. All were very polite.
The chefs were mostly Japanese, which adds to the authenticity.
They have a very polite waiter who offered to switch my seat from near the entrance (hot) to a relatively cooler seat at the corner.
- Good service, small but not too crowded (but a bit noisy.)
- A bit pricier than Ippudo, similar to Tatsuya.
- Good Karamiso
- Remember it's "Nagahama" style: that means a mellower and less oily version than the Hakata style! The pork bone broth (toots) is whitish in colour. Don't be too shocked about it. It's more similar to it's Chinese origin (pork bone soup)
The Hong Kong ramen scene is getting more and more diverse!
Worth a try!
辣味: 用了辣味噌。有辣勁! 比【一風堂】及【豚王】辣。但不像【來】那樣死辣。挺令人上癮有點甜味的辣。 同是長濱系的【龍也】則靠泡菜及韭菜帶起辣味。我覺得【龍也】有多一點特色但【No.1】的仍相當不錯！
1. 質感: 比博多系拉麵的少油很多及沒有那麼杰。
2. 食味: 質感很不同但仍很有鮮甜味。多數都有辛子高菜．
3. 顏色: 比博多系拉麵的清一點．有點透。
Supplementary Information:A seriously-looking gourmet was sitting next to me. He took photos of his ramen, took out his laptop and immediately began to upload the photos. If you're the gourmet reading this, I just want to say, "You're definitely a pro!"
Recommended Dish(es): 辣味噌拉麵
Table Wait Time: 5 minute(s)
Date of Visit: Aug 20, 2012
Spending per head: Approximately HKD107(Lunch)
Value for Money3