味噌湯海老拉麵湯底味道濃郁,食材也非常新鮮,海老肉質彈牙而且鮮甜;而我選的是豉油湯雞球拉麵雞球沒什麼特別,但豉油湯底的味道非常特別,是我以前沒有嚐過的味道,清中帶鮮,不是太咸,我很喜歡.就是等的時間太長了,單餐後等了25分鐘才有...而且價錢也不平宜哦!…Read More
個人喜歡豬軟骨多過叉燒，其實有時食拉麵叫叉燒好像會是正宗一些，但都沒有說什麼正宗唔正宗，講番個拉麵，湯底唔似其他地方的味噌底拉麵這樣濃味，但仍然有淡淡的味噌香味，所以望落顏色會比其他地方食到的淺色一些，食落麵的味道完全沒有很多地方都食到的鹼水味道，麵的蛋香味十足，可能是湯底淡的關係更加可以食出麵本身的原味，而沒有鹼水的味道不代表麵身唔爽口和彈牙，由於經過四日的熟麵過程，每條麵都是充滿了彈性，又要講這一句口感十足的拉麵，上面的的配料見有蔥粒、芽菜和荀炒過之後都十分之香口，主食的豬軟骨炆得十分之稔和入味，一咬就散，整碗拉麵都是高水準。海鮮拉麵(鹽味湯底)($138)同行喜歡食海鮮就叫了這一個麵食，見到麵上的材料十足，有青口、蜆、帶子、蟹柳和兩隻蝦，每一樣的食材都十分之鮮味，海鮮類食物鮮味代表了材料是新鮮，雖然知道這些不是日本的食材(店主很坦白)，但味道可以什麼出處已經變得不太重要，要這個鹽味湯底的顏色比味噌湯底更加淺色，而味道也更加之淡，但反而有一種淡淡的鹽味和豬骨的鮮味來，而這個湯底更加之配合西山的拉麵，令人更加可以食到出西山拉麵的優點來，非常配合北海道拉麵清淡的作風。柚子芝麻汁涼伴羅臼昆布($28)羅臼昆布是由北海道直接來港，名叫”昆布之王”，味道香濃甘醇，是在日本的高級料理中的高湯常用的，產量唔多，香港入口也是十分之少，所以見到就叫了一個來試試，當然二十多元來不了多少，來時也只是得少少的一些，上面都放了一些芝麻拌住一些柚子汁來食，食落昆布十分之爽口，入面還有一些的海水味道，配上了酸酸的柚子汁來食十分之醒神，另類的一些小食。日式煎餃子($28)聽說這店的日式煎餃子是生煎的，一聽之後就叫了一碟來食，因為什麼餃子生煎的話已經成功了一半，另一半就是材料和廚藝了，來時五隻餃子細細隻，大小是正宗的日式餃子，聞一聞煎物的香氣四溢，食落餃子肉味十分，外表都煎得十分之香脆，水準之作。店主十分之好笑容和有禮貌，問他湯底的材料和比較時都十分之用心的回答，而且充滿了笑容，這些都令我對這店加了不少的分數。好多人會說這店的湯底就是淡味無味，只是香港人比太多的濃味食物、加工食物和味精食物弄到口中的味覺麻木了，令我們食到一些比較淡的食物時就說是無味，唔好味和唔夠入味，其實有時可否用另一個角度來想想，第一就是食到一些食物好夠味和好濃味時，其實是什麼原因呢?十之八九都是這三個材料作怪，鹽、味精或是人工味道，說是夠味=鹽、味精或是人工味道加了不少時，這樣的夠味你還會接受?第二就是這店拉麵是西山風格，都是一些口味比較淡身的，風格平淡的麵食，試試用一個接受人家文化的思維來試試人家的食物，這樣可能有另一種唔同的體會，雖然人生刺激開心固然快樂，但有時歸於平淡會唔會有另外一番的風味呢??拉麵的水準良好，店員態度一流，必定會再來的稻荷屋台拉麵。…Read More
! I don't really care about the chicken meatballs as long as I could have the spicy broth. So I asked the boss whether I could have the spicy ramen broth with other ingredients, such as the char siu, seafood or tofu (interesting option). He said it was fine. Great! 
In fact, he explained that the spicy option was available for ALL ramen stock - it was either Soy Sauce base with added spiciness or Miso base with added spiciness. I suddenly felt a bit stupid for asking because I thought the spicy broth was specially made for the chicken, i.e. like an inseparable whole. If that option was open to all ingredients, then why specify a spicy chicken meatball ramen in particular (if you could choose a non-spicy chicken ramen)? But, whatever, I'm glad that they were open and I'm glad that I could try the spicy broth. I really valued the opinions of other commentators so I did my research beforehand. I found that they seemed to have more ramen available now, plus quite a number of snacks:The newspaper cuttings also introduced the deluxe seafood ramen - which looked pretty good. But I personally think that meat is better with spicy sauce or broth or whatever than seafood. That's why I ordered the Pork soft-bone ramen.The boss asked whether I prefer Soy Sauce or Miso. From my perspective, if the spicy brother consists of just adding chilli powder or shichimi, then it really doesn't matter either way (but that would be very disappointing). So, being an inquisitive customer, I asked for the boss's recommendation instead. He recommended Soy Sauce so that's what I ordered - I'm glad I did. Well, let's deal with the egg for the benefit of the egg connoisseurs first: It's fine - 70% cooked - nothing to rave about. But it gets better afterwards.The noodle, according to many learned commentators, was apparently really something - I agree. This is not the thin Hataka type of ramen but the eggy Hokkaido think yellow ramen. It's very chewy and, in my view, good with Soy Sauce and Miso broth - well...... that's the traditional combination anyway Perhaps, with the "Yin" and "Yang" concept at play, i.e. strong flavoured noodle with light broth vs. light flavoured noodle with strong broth (like Ippudo, Hide-chan, ButaO, Tamashi ...etc).The pork soft-bone (cartilage) was delicious Very very soft and fits in very well with the Spicy Soy Sauce broth. I'm really quite happy with the spicy broth. From what I see and taste like, it's not made with kimchi or with spicy miso. It's completely different from Ippudo (with spicy miso) or Tatsuya (with kimchi) or with Marutame (with spicy onions only). I believe it's with spicy onions, some chilli oil, quite a lot of garlic and perhaps a hint of sesame oil. I liked the broth since my first taste of it. It's aromatic and very good with the pork and the noodle. Much better than the spicy ramen at SamPachi (triple 8 八八八) because of the boiled garlic and the soy sauce soup base.The chef and the boss seemed nervous as both me and some other customers were taking photos of the food and everywhere else. I also asked the boss specifically when would the shop close. He said it was between 10:30 p.m. to 11:00 p.m. I gently reminded him that the closing time as stated at 9:00 p.m. on Open Rice. I hope he will update it soon. (Many restaurants don't update essential information such as operating times and even addresses as often enough. So I suggest dear readers to phone beforehand if in doubt!)The interior was small just like the name of the restaurant, a "Yatai", namely, a street stall. It's a small shop which could fit about 20 persons. Brightly lit and clean.The service was good. Very attentive. English menu is available on an I-pad upon request. I'm pretty sure that that boss listens to suggestions a lot because I note that some commentators complained that the staff did not provide water efficiently. When I was there, the boss was constantly adding water - even after I just had a sip. :) The ability to listen and improve is definitely one of the characteristics of a successful person. Keep it up!I'll be back! …Read More
，而且醬油湯底一點也不會太鹹，而湯碗裡沒有花巧的配料，有大蔥﹑香蒜﹑粟米﹑芽菜和竹筍，當然還少不了半熟蛋和紫菜啦！而叉燒雖然很細塊，但肉不只香還很腍，肉的肥瘦比例洽當，正中胖虎下懷，再嚐嚐拉麵，胖虎對拉麵沒有太多研究，但來自西山的麵條入口彈牙，而且麵條完整，並不是坊間所說那零碎。 靜香的炸豆腐即叫即炸，要等侯多一點時間，豆腐雖然是剛剛炸好，但口感不油膩，亦不會將湯底弄得滿層黃油，靜香看得出他體貼地將炸豆腐多餘的油份先瀝乾印去，再放於麵上:)。豆腐亦是預期中的白滑，不過胖虎覺得炸豆腐有點過了火，如果早一點點撈起，賣相可能會更可觀。 湯底沒有味精固然是健康之選，但正正這原因，湯底的味道對於香港人來說，可能味道太淡，沒有在其他拉麵店「食開」的味道，相信這也是大部人的評價。濃烈的味道固然香口，但習慣這樣吃東西後，遇上味道相對較淡香的食物時，就併命加蔴油﹑胡椒粉﹑七味粉等等，到時候什麼味道都只會歸一，錯過了不同地方，不同小鎮帶來的那份風味和大不同:)。 最後，不求濃烈味道的胖虎和靜香都把湯喝得光光！享受著之際，胖虎聽到老闆跟鄰枱的客人分享他的食材都從日本空運過來，食物都是有品質的，有機會再來幫襯，嚐嚐那空運到港的昆布！…Read More
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