Video
Telephone
2140 6883
Opening Hours
Mon - Fri
11:30 - 15:00
17:30 - 21:30
Sat
12:00 - 15:00
17:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
是日約了舊朋友吃lunch, 來到北海道拉麵. 平日中午十二時十分到達, 還未full house, 店內跟以前舊店的格局差不多, 走著簡約日式路線.點選了豚骨湯拉麵(HK$78). 不久侍應送上, 分量頗多, 賣相不錯, 奶白色的湯底.試一口, 有豚骨味, 但頗油, 味道當然不及神級拉麵店的有多重層次. 但勝在麵條用上筆者喜愛的彎曲麵條, 有咬口, 口感不錯. 但叉燒則很差了, 又乾又鞋.輕輕鬆鬆的又一個午餐, 又往工作去了.
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我愛拉麵～已經唔係第一次泥！！正 <3由於要去中環開會，晏奏當然想去好少會食到嘅札幌啦！（因為平時無乜幾可會去中環）同事好好，肯陪我去食 你知啦～百幾蚊食個ＬＵＮＣＨ，唔係好多人肯架嘛～扎幌出名多人去，所以去食嘅話，記得要避開多人嘅時間呀！（例如早過「寫字樓開飯時間」去到）今次我叫嘅係套餐，揀咗豬骨湯底＆炸雞<3如果唔食蔥嘅人，要記得走蔥呀！因為呢間落好多蔥的！（上次試過無走蔥，嚇親！如下圖）ＹＵＭＭＹ！！佢嘅拉麵真係好過好多地方，湯濃而不膩，麵彈牙有口感<3我個人食拉麵幾鍾意食豬骨湯底，你知啦～自己煮，邊會咁多時間自己去淆個豬骨濃湯呢？而且，豬骨濃湯花心機、花成本、花時間，係咪味精湯，亦唔難分～（最簡單，你食完會唔會口渴？）當然，炸雞都好好食，雖然係炸，但唔會覺得成口油，而且雞皮都唔會覺得好肥，又一推介哦～另外,其實佢嘅蛋同餃子都做得好好的！（下圖為上次食嘅相）如果大家細食，兩個人去可以叫一碗麵再加兩個小食～（套餐包一份小食）因為佢嘅份量都唔係好少，所以我自己一個人都食唔哂成個餐的（我已經屬於大胃女生）
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短期之內同為去唔到豚王而來到呢度上次食濃味味噌, 今次試埋豬骨豬骨湯拉麵 (今次叉燒係薄左d的...湯底方面雖然唔係好濃郁, 但都有香濃的豬骨湯味, 不過飲到最後凍左既關係, 無咁好飲好似丁丁麵隻豬骨湯底咁了, 要趁熱) 炸蝦餅 (非常好味, 食到爽口既蝦肉, 厚厚既一塊香脆可口) + 燒雞肉 (非常普通, 毫無特別)炸薯仔芝士年糕 (薯蓉加年糕口感特別, 其實唔駛咁濃味甜甜既醬汁配合都得, 不過芝士可以多些少更好)
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元祖札幌味噌拉麵；味噌不濃醬油突出；使用爽滑西山麵條，暫時仍能站穩陣腳。如不介意偏咸的湯底, 可以一試。Springy thick ramen from the famous Nishiyama factory;Decent but fairly salty miso broth;Remember to add butter.Worth a try.Location exchanged:This, together with Hakodate, is one of the more well established ramen joints in Hong Kong. It used to be located near Exchange Square but is now across the road. Fairly spacious. About triple the size of Hakodate. About 10 counter seats facing the wall and a number of square tables with standard condiments such as pepper, shichimi and soy sauce. Menu:As the name of this place suggests, they serve Hokkaido style ramen, i.e. Miso soup base with thick curly noodles. What's surprising is that they also do tonkotsu ramen, shio ramen (salt) and shoyu ramen. Largely with the same toppings, i.e. char siu and menma. You need to add about HK$20-30 for an egg. They also have a fair amount of other cooked dishes such as stuffed squid (with rice inside the grilled squid), gyoza, kakuni (pork belly in a stew) and some rice dishes as well. I choose what I assumed to be their signature ramen - Miso ramen with butter ($10 dollar extra). It came after a short wait. Looked pretty mild:Broth: The miso soup had more more shoyu taste than miso. This felt like slightly a watered down version of Hakodate and Baikoken. Mind you, the shoyu taste was not weak at all. I won't recommend drinking the whole broth. Fortunately, the piece of butter significantly enhanced the whole broth. In fact I couldn't imagine eating miso ramen without adding butter. The piece of butter was nice. Could do with at least double the size though. The butter helped bring out the taste of the miso as otherwise the miso would be overwhelmed by the shoyu.I think the broth here was relatively better than Bishamon Zero (though I chose the spicy version at Bishamon which did not have a butter option.)All in all, a bit too salty but acceptable. I added some sichimi and pepper to balance the flavour out.Noodles:The main reason why I came here was because I wanted to have the famous Nishiyama noodles again. The first time I tried Nishiyama noodles was at Inari (it's now replaced by "RON ramen"). It's supposed to be a "premium quality" noodle.As expected, the noodles were good. Those were smooth and springy. Hakodate's were springer (at it's best). I prefer the noodles here than Baikoken.Char Siu: Not good at all. Tough and tasteless. Menma: This was OK. Fairly crunchy. The chopped onions and spring onion stems added more flavour to the broth but the konbu was fairly salty. Gyoza: A bit oily but the taste was fine. The pork and onions inside were relatively fresh. Service: The waitresses were very efficient and polite.Conclusion:The bill came down to HK$121 (including service).Their Nishiyama noodles still give them a slight advantage but they really need to do something about their salty broth.Adding more miso, more butter but less shoyu should enhance the taste significantly.Because of the noodles, I might return again to try other broths or Hiyashi Chuka (cold Chuka noodles with a number of toppings like ham, cucumber, crab meat and eggs).
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我每次來吃拉麵都是吃濃味味噌，所以以下內容講的都是這個拉麵。四年前第一次來吃拉麵時(當然那時在IFC The Forum)，湯非常熱，熱得燙傷了舌頭，湯簡直是滾的程度麵非常適中，湯的層次及感覺非常濃郁濃厚，真正的味噌感覺。好吃得停不了，一直連湯也飲光才停止，我相信是日本的味道，當時也有很多日本人客，日本人待應。直至搬之前，湯是差了，但還有那個很好吃的感覺。搬了之後，每兩三個月也去一次，見証著水準不停下降。(服務我一直也覺很好，我只是指食物水準)感覺越來越本地化，感覺是做中環友Lunch的水準。前天去吃時，簡直感覺是很普通，非常難才吃很完，吃麵時連湯也不想飲。感覺像四年前1:99的味道，完全不濃，完全沒有了那種層次感，和以前那味噌差天共地。以前曾經為"終於找到香港有便宜又好吃的拉麵"而感動。(不要告訴我一風堂好吃，一風堂感覺是普通，連橫綱也比一風堂好吃)現在很痛心一間如此出色的拉麵店弄到如此地步，還見到他們現在連外賣送上門都做就知越來越不行了。這間的拉麵已不用再吃，不過，各種飯定食還不錯的。下次去，吃飯好啦。
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