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2012-10-29
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時髦的東京拉麵山(野菜)拉麵有特色湯頭味道很豐富，很濃配料不錯但個人覺得麵質一般Tokyo style ramenYama ramen is interestingAverage type of "Tokyo" noodleAuthentic ramen joint decorPretty strong flavoured brothNot badTokyo JO?I checked their Facebook and the website. Both revealed nothing about their origin or speciality. There are a number Ramen JoE in Japan (with an E), but this shop appears to have nothing to do with those Joes.I initially thought that it might be part of a chain (Tokyo Joe or Kyoto Joe). I later found out that it ha
山(野菜)拉麵有特色
湯頭味道很豐富，很濃
配料不錯但個人覺得麵質一般
Tokyo style ramen
Yama ramen is interesting
Average type of "Tokyo" noodle
Authentic ramen joint decor
Pretty strong flavoured broth
Not bad
Tokyo JO?
I checked their Facebook and the website. Both revealed nothing about their origin or speciality. There are a number Ramen JoE in Japan (with an E), but this shop appears to have nothing to do with those Joes.
I initially thought that it might be part of a chain (Tokyo Joe or Kyoto Joe). I later found out that it had nothing to do with Tokyo JOE or Kyoto JOE ...... but related to Ippeian instead.
According to intro at shop front, the owners from Japan were born in the 70's.
Decor:
As I walked in, I noticed they had Japanese radio channel on as background, with music from Nakamori Akina (中森明菜), which is one of my favorite singers (did I just disclose my generation? )
The shop looks pretty authentic, an open kitchen surrounded by a U-shaped counter with about 12 seats. Two more tables for groups of four were placed near the entrance.
One little detail that really stands out is the hangers on the wall. This is very Japanese. It's used for hanging suits or coats or jackets.
(It's very abnormal to not take off your coats and jackets when you go indoors in Japan.)
Selections:
What made tracing the shop's "origin" even more difficult was that they serve wildly different ramen styles all the way from North of Japan (Hokkaido - Miso) to South (Hakata - Tonkotsu):
1) Hokkaido style miso ramen;
2) Crab based ramen (not available when I went, not sure whether it's available now or not);
3) Tonkotsu; and
4) Yama style ramen (mountain ramen - vegetable based).
Standard options like:
-the hardness of the noodles;
- garlic;
- egg;
- extra char siu, menma, spring onions, bonito..etc.
- (?special sweet miso -if I remember correctly )
I'm quite suspicious of shops who claim to be jack of all trades (but maybe master of none). So I stuck with what seemed to be their signature ramen - the Mountain Ramen (vegetable based with char siu included.) I also added an extra egg for HK$15.
I choose hard noodle ( not super hard or soft); and
Added garlic (sorry colleagues )
Condiments:
garlic crusher, garlics;
Shichimi;
Pepper;
Karashi takaba (pickled spicy green mustards 辛子高菜).
A jug of water is placed on the table, DIY.
After not too long a wait, my mountain arrived:
A mountain of a noodle:
Vegetable mountain: It took me quite a while to get to the bottom of this (literally), as the pile of vegetables was quite substantial!
The vegetables were very fresh and crunchy.
Possibly not stir fried as much or at all as the ramen provided at Hachi Ban or Ganpachi, so less oily.
Large amount of chopped lettuce, cabbage and bean sprouts.
A lot more vegetables than Hachi Ban and Gampachi but without the shredded pork slices and wood fungi,
Ramen JO had char siu instead:
The char siu was flavourful and pretty tender. A good balance between meat and fat.
Slightly similar to those served at Ippudo.
However, My quibble with it was that the char siu was cold.
The menma here were good. Pickled in vinegar, pretty thick and crunchy.
The egg was quite nice:
Well marinated in shoyu. Not very fluid but very flavourful.The main differences between the Yama ramen here and the stir-fried vegetables ramens provided at Ganpachi or Hachiban are the noodles and broth:
Noodles:
This was just OK (the main reason why it was brought from good to OK).
Not Hokkaido, Not Hakata: It's very similar to those served at Ippeian.
Most likely a "Tokyo" style, which is defined by slightly eggy, a little bit curly yellow-coloured noodles,
as opposed to the really curly and chewy Hokkaido style ramen or the thin and hard Hakata style white noodles.
Not Chuka: It's also different from Chuka soba, whether the thin type invariably used for "Yaki Soba" or the thicker type used in Ganpachi (similar to Chinese Efu noodles) and Hachiban (somewhether between the yaki soba type and Ganpachi's).
It's Tokyo: For me, the ramen here, like some types of ramen served in Ippeian (the Mirama branch), were not chewy enough like Hokkaido one or hard enough like the Hakata ones. Well, I'm afraid the nearest comparison I could find amongst shops in Hong Kong, other than Ippeian, was a slightly thicker, chewier and fresher version of .... Ajisen.
The taste of this type of noodle was not appealing to me and I'd like to be warned before being served this type of noodles. It's an acquired taste. It's authentic though, as many ramen shops in Tokyo serve this type of ramen.
Broth:
Soup was also a bit like those serve at Ippeian (Ippeian also have, Kumamoto style ramen and a ramen called "Canton Men" , but that's another story).
The shop assistant confirmed to another customers that the broth had tonkotsu inside.
Essentially some light Tonkotsu broth with pretty strong shoyu taste and strong dashi (fish stock).
The taste was quite good initially but became quite overwhelming awhile later.
Almost like BAIKONKEN shoyu but with A LOT of garlic taste.
I couldn't really taste the tonkotsu perhaps due to the garlic and shoyu. I could taste a little bit of miso instead.
Sincerity:
The staff were pretty polite.
Sincere and nice smile on everyone's face.
The chefs were learning Cantonese in their free time, which is also good. A sign of respect to the locals if nothing else.
Good manners.
As I left the shop, both chefs said thanks in synchrony.
I turned back, nodded and smiled back instead of shouting like in Tamashii.
Conclusion:
Noodle was not my cup of 'noodle' and I found it a bit pricey.
The taste of the broth was strong and a bit harsh actually. I had to drink a lot of liquid as I was very thirsty afterwards.
I wanted to buy celery juice, which could usually neutralize garlic or cheese smell. But it's not available at convenient shops nearby. I choose the next best option - kiwi juice (somehow green veggi juice seemed to do the job fairly well. )
The good points of Ramen JO were authentic decor, very fresh vegetables and interesting broth. Good service.
Might be worth a try if you like Tokyo style ramen.
Well, you might know this already but "Tomorrow's Jo (Ashita no Jo)" is a famous Japanese manga/anime. There is also a movie adaptation of it. Jo is a boxer. The "Tomorrow" in Tomorrow's Jo refers to the fact that you must never be complacent - satisfied with today - but must always look forward to how you would improve in the future (tomorrow), always striving for perfection.
Apparently, the name of "Ramen Jo" was inspired by that manga. It's particularly apt because Ramen Jo certainly needs some improvement, especially the broth. It'd be much better if it's a bit less harsh on the throat.
I'll might return to try their seafood (crab ramen) once it's available,
not tomorrow,
but perhaps the day after tomorrow.
總評:
裝修: 型格時髦，不時有中森明菜的音樂 坐得舒服。
主要是面向Open kitchen 的位置。不算逼。
周身刀:
提供由北至南的拉麵 -
味噌、
豚骨，
山拉麵。
還有不知推出了未的蟹拉麵。
山拉麵:
主要把大量新鮮野菜，荵及筍放在拉麵上。
野菜沒有像【元八】或【八番】般爆炒過及沒有肉片。
不油，很新鮮爽口。
叉燒: 肥瘦比例不錯但是凍的。
蛋: 很不錯。流心及很入味。
麵: 個人不喜歡這種東京拉麵。沒有搏多的幼麵爽口，及北海道的彈牙。以我理解，拉麵方面，如不是搏多的，北海道的或中華Soba，
大至都是黃色，有點波浪紋，算硬身的，
或可籠統稱為"東京拉麵" 或"拉麵" - 因為是default的。
味道有點曖昧，但勝在挺身，掛湯力足。不會搶去湯頭的味道。
感覺上是好的配角，不是主角。
湯頭: 東京湯頭一般以豚骨及魚湯 (魚介)為主。
Ramen JO 的好像亦下了豚骨，不小的醬油及大量的蒜茸!
吃完非常口乾。要喝大量水及果汁! 如不那麼嗆喉，相信會好一點。
服務好，有誠意。兩位日籍師父閒時學廣東話。
客人走時兩位一齊說再見及鞠躬。服務加分。
不便宜。但喜歡東京拉麵的食家或可一試。
【鐵拳浪子】日文直譯是【明日的JO】。
所指的"明日"，是人不能在原地踏步。
必需努力不斷改善自己，以未來 - 即明日 - 為目標而奮鬥。
相信Ramen JO 以此為名，都會不斷改善。
有點期待它的蟹拉麵，可能會擇日一試。
明日?
或仍在改善中，
可能後日吧?
題外話/補充資料：
...I typed part of this in the MTR (standing) I pause to note an old lady standing next to me but no one gave a seat to her - one was sleeping, another was reading and one more was watching a movie on an I-phone. What can I do?
Luckily, after two stations , a pregnant women alighted from the MTR and a seat was available for the old lady.
What would you do if you were in my position?
Made my....
http://www.youtube.com/watch?v=zZE_9sjsftU
後日的地鐵：
在地鐵打這篇食評的草稿時，見到一名年紀老邁的婆婆上車，一直站著沒有人讓位．
附近乘客分別在睡，在看雜誌及在玩手機．
另外，不明白地鐵公司為何不參考日本及新加坡等地鐵的措施，
如鼓勵人把背包的人放下，騰出多點空位．禁止用手機講電話（日本）及
排隊線與車門成４５度斜角等 （讓乘客下車更快 － 新加坡）．
難道香港人做不到嗎？
相信不是的，習慣而已．
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
