Miharu Ramen on 9 September (Dinner)

Miharu serves sapporo style ramen using Sapporo Nishiyama noodles imported from Hokkaido. It's more yellow and curlier as compared to the kind of ramen in Tokyo and Osaka.

We had the Tokusen Ton-Shio (Pork Salt) Ramen and Tonkusen (special blend) Miso Ramen. Service was pretty speedy so you don't have to wait too long. For both, I thought the stock was pretty tasty with the pretty standard layer of oil swimming on top. I liked the Miso one better actually. Can't give a reason why. I thought the noodles were not bad. The curly nature of the noodles gave it some springiness when you slurped it up.

Anyway I asked CK which one he preferred, he just said it cannot compare to the Dai-ichi Asahi Ramen we had in Kyoto. The ramen there comes with a tasty shoyu soup with noodles that had a very good bite. For me however, the ramen that left a deep impression on me was one we had in Kabukicho, Shinjuku. This one has thicker noodles as compared to Dai-ichi, not to mention the monstrous portion!

For 800yen, we both shared one bowl of super big bowl of ramen topped with chunks of char-shu, bean sprouts and spring onion and took turns eating it, sharing just one seat coz it was a super crowded counter place.. and we had problems finishing it (!!!) while every Japanese simply slurped it up in half the time. I'll post up a picture of that place soon.