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2014-08-31
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有特式的焦香味噌拉麵。湯頭味道豐富但油膩。麵條和叉燒質素很好。重口味之選。Very rich fried miso ramen.Maybe too oily for some. Good noodles and char siu.Definitely an acquired taste. Decor:It's more like a bar than a ramen joint (similar to "Fuel" around the corner). There is a main bar counter in the middle of the shop with many high chairs surrounding it. There are also 4-5 tables for 2 and 1 or 2 VIP room(s).Menu:True to its name, Gogyo (meaning the 5 elements: Metal, Wood, Water, Fire and Earth), primarily serves five different
湯頭味道豐富但油膩。
麵條和叉燒質素很好。
重口味之選。
Very rich fried miso ramen.
Maybe too oily for some.
Good noodles and char siu.
Definitely an acquired taste.
Decor:
It's more like a bar than a ramen joint (similar to "Fuel" around the corner). There is a main bar counter in the middle of the shop with many high chairs surrounding it. There are also 4-5 tables for 2 and 1 or 2 VIP room(s).
Menu:
True to its name, Gogyo (meaning the 5 elements: Metal, Wood, Water, Fire and Earth), primarily serves five different types of ramen, namely, their signature "Fried miso ramen", Salt ramen, White ramen, Red ramen and Black ramen.Other than the Fried Miso Ramen and the Salt Ramen, all others should be Tonkotsu based. (I overheard a customer sitting next to me saying that the tonkotsu soup base was extremely rich.)
They also have seasonal ramen available.I ordered their signature Fried Miso Ramen set with a small bowl of chirashi sushi (sushi rice with sushi toppings served in a bowl.)
A point about the good service. They gave me a paper apron, which is crucial bearing in mind the colour of the broth. Good attention to detail.
They also gave me a glass of water at room temperature, which could be improved by adding lemon to it to reduce the oiliness of the ramen.
Kogashi Miso Ramen set:
The oiliness was definitely the most visually striking part of the whole bowl of ramen. It had almost 0.5 cm of oil on the surface. The broth had a very pungent fried miso taste, which was very interesting.
It also had onions, deep fried onions and minced pork, probably some fried garlic as well. Oiliness aside, the taste of the broth was fairly complex. I don't recommend drinking it though.
The Japanese cabbage was very fresh and crunchy. I suggest adding more cabbage to further reduce the oiliness. The few thick pieces of char siu were very soft and flavourful. Very good. One of the better ones I've had so far. A bit better than Matsuichibanya for example.
Noodles
Different from the normal "Hakata" style ramen (thin and white like those served in Ichiran). The noodles were were thicker and have a very nice egg taste. It's similar to the type served at Matsuichibanya, which could be considered as an improved version of the "MIST" ramen. The noodles had a very springy texture. 
You could choose either a salad, small sashimi rice or three pieces of sushi.I choose "sashimi rice". It had scallops, tuna, salmon roe and some sushi rice underneath the sashimi. The quality of the sashimi was not bad but nothing to write home about.
Conclusion:
All in all, kogashi miso ramen is most certainly an acquired taste. If you can handle the oily broth, you might appreciate the complexity of the taste. The noodles and char siu were good. I might return to try the other ramen.
Not for the faint-hearted.
張貼
