Ramen. I clearly eat a lot of it. Here are reviews of five more bowls – one in LA and four others from two new sister restaurants in NYC headed up by the well-known, Chef Hideto Kawahara. If I die while eating ramen, I’ll be dying a happy woman.
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DAIKOKUYA LITTLE TOKYO (Los Angeles)
My last four visits to LA, I asked JM to take me to Daikokuya since I had heard so much about it. The first three times we tried going, we either didn’t want to wait (consider an hour wait at least) or couldn’t get in since they weren’t taking anymore names before closing. The ever-present lines at this restaurant remind me of Ippudo in Manhattan. The fourth time, we decided to be patient and stick it out. Luckily for us, a lot of people played our previous roles and skipped out, seeking another time that wouldn’t test their patience (good luck with that, folks!). So, instead of waiting maybe two hours, we stood restlessly outside for an hour and ate dinner around 10:00 pm.
I went a little nuts and ordered the Combo Meal ($11.50) with Daikoku Ramen and a bowl of fried rice. If you order a la carte, it’ll cost you $8.50 and $7.50 respectively. Here’s when I wish I had a much bigger body because the portion sizes were more than I could handle. I wonder if I could’ve requested the half portion of ramen with the combo meal…
Chopped fresh scallions, raw bean sprouts, menma, sesame seeds, curly noodles, three kurobuta (“Black Hog” which is as prized as Kobe beef) pork belly chashu slices, and a perfectly cooked melt-in-your-mouth whole marinated boiled egg floated (seriously THE BEST EGG ever) within and on top of a milky cloud of tonkotsu and soy sauce broth. I had also requested the richer, kotteri flavor broth which used additional soup extracted from the back fat (according to their menu). I can’t say if it made a difference since I’ve never had the original version.
All in all, I really didn’t have anything bad to say about it. I just didn’t experience anything that made me want to go back and wait in line again. I’d rather quickly grab a seat at another Japanese restaurant across the street and gobble down their super soothing udon noodles in a hot pot.
Daikokuya Little Tokyo
327 E. 1st Street
Los Angeles, CA 90012
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HIDECHAN (New York City)
MY TASTEFUL OPINION: How can a chef be so inconsistent? The ramen here is one of the worst I’ve had in the city and in no way compares to the deliciousness at its sister ramen joint, Totto Ramen (below).
My brother and sister-in-law took me to the new Hidechan in midtown east since they had been wanting to try it (and they know about my souper journey). The whole experience turned into one big nightmare because 1) the ramen was a big disappointment and 2) immediately after we sat down, my brother (he’s older) decided he would ask me if JM was going to propose to me anytime soon. Imagine the look of horror on my face. I was nearly speechless. I expected those words to come out of my dad’s mouth, but surely not his. I’m not getting THAT old, am I? Ok, maybe I’d been wondering the same thing from time to time, but, sheesh, no need for the added pressure from my own bro. He’s supposed to be the chill one to tell me it’s all good, and there’s no rush…right?
After this awkward moment, I was hoping that Hidechan noodles would soothe my pounding heart. They didn’t. The Hakata Spicy Miso Ramen ($10.50) came with straight, thin noodles that were way too soft for my taste. It wasn’t until after we ordered that we noticed a tiny little piece of paper taped to the table’s chopsticks container that said we could specify how we wanted the noodles cooked and how rich we wanted the broth. Sucks that we saw that too late, and the waiter never asked us. If he did, I would’ve ordered my noodles al dente, not soft and mushy, and my tonkotsu broth rich, not super light and underwhelming like they made it. I was also unsure about the spicy miso paste. The medium-sized scoop sitting on top of the bowl was mushed together with a bunch of ground beef (or pork?). It almost seemed too beefy and was definitely not spicy. I’ve never had spicy miso served this way. Is this typical? Anyway, last little note, if you order a boiled egg to accompany the bowl’s standard kikurage, scallions and bean sprouts (with the crazily, tooth-hurtin’ yellow heads), add $1. But I would really think twice about spending even a dollar here.
248 E. 52nd Street (near 2nd Avenue)
New York, NY 10022
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TOTTO RAMEN (New York City)
MY OVERALL TASTEFUL OPINION: NO MSG automatically gives this restaurant a leg up on any in the city, but each ramen “flavor” has varying degrees of yumminess.
This past month my work lunches have been TOTTO-lly filled with ramen (yes, yes, very corny. The man is rubbing off on me, to my dismay). After my very first time, I went back for more two days later…and two more times after that…and I’ll be back again next week. So, yes, I think it’s safe to safe that this has miraculously taken over Ippudo’s #1 spot on my list of NYC ramen houses. Aside from the thankful NO MSG policy, you never have to wait too long, even when it seems like the sidewalk is packed with newbies and fans. I’ve tried three out of the six noodle soup varieties already, and here are my thoughts starting from my least favorite.
MY TASTEFUL OPINION: I’ll stick with the good ol’ meaty versions.
Even though this is vegetarian, this is the second most expensive one on the list. Most likely, it’s because they use organic noodles and other expensive items. But I did in fact wonder if the extra costs also came from the fancy presentation – your cute round white bowl is, oddly, placed atop a wooden pedestal. Sometimes vegetarian food does need some sprucing up to make up for a lack of meaty goodness, and meaty goodness is what I missed.
I’m no crazy carnivore. I love my veggies. I need my veggies. But, for some reason, I was depressed while eating this. I couldn’t get used to the seaweed and shiitake mushroom broth (which also had “peppery Yuzu paste,” sesame oil and a squeeze of fresh lime), even though those ingredients are some of my favorites. Yuzu always piques my interest when I see it on the menu, but maybe I only like it in my cocktails or on cold raw fish. The thin, soba-like noodles were a tad too soft, and I wish the raw chopped onions were softer and more cooked (only ’cause my stomach can’t handle raw onions). The sprinkle of dry seaweed on top expanded nicely in the hot broth and intermingled with the random mix of cooked vegetables – cauliflower, zucchini, slice of red pepper, and corn. While they were cooked to perfection, they were lacking some kind of sauce. Think raw vegetables with no dip. The only thing that made me happy were the slices of seasoned avocado. I’ve never tasted avocado like this. It tasted just like my favorite Chinese jar of fermented tofu. I’m sure none of you know what that is (and it sounds disgusting), but it makes this lil chicky very happy.
Even though I didn’t care for this, vegetarians might. I heard that a vegetarian friend of mine liked it. I guess you can’t really find non-meat options on ramen menus, so Totto is smart for including this on theirs. I do find intelligence sexy…
MY TASTEFUL OPINION: Much better than its sister’s Spicy Miso version.
The highlight of this dish was the curly, thicker al dente noodles. No other ramen spot that I know of serves this kind. And, just like men appreciate women with meat on their bones, I sometimes like more meat on my noodles. Mmm. The two slices of pork came a tad thin and tough. I’m not sure if they torched the meat too long that day (yes, you can watch them torching the pans of sliced pork), or if they just use a different style for this bowl. Whatever it was, I didn’t prefer the toughness. Like its counterpart, Hidechan, you had to mix in a scoop of miso paste and ground pork with the chicken paitan broth, but somehow this tasted a lot better. It must have to do with the more flavorful broth. So what about the accoutrements? You get the typical half egg, scallions and bean sprouts, of course, with the apparently typical Totto addition of raw chopped onions. I ordered a side of spicy menma (add $1), and will never order it again. It was unusually salty and just not good. I overheard two women’s reactions to the non-spicy menma, too, and they also complained about the saltiness. Sans additional menma, I think I could order this again, especially if they let me get extra miso on the side.
MY TASTEFUL OPINION: I might be eating this once a week…at least.
The menu’s description: “These straight homemade noodles are cooked al dente style in a whole chicken and premium soy sauce based soup topped with scallion, onion, char siu pork, and a nori.” You can see the ginormous pot of soup boiling with whole chickens (poor chickens), and you sorta want to dive in and bathe in it (or is that just me?). But if I can’t bathe in it, then I’ll ingest it. I’d be even happier if they canned all this richness so that I could slurp it at home, especially when I’m sick. The torched pork slices were super tender, and they were joined by morsels of seasoned pork chunks that took me to another world. Sure, this is a pretty plain bowl of ramen: a minimal variety of garnishes that are mostly a mute beige color leave the eye somewhat forlorn. A friend who recently tried it said it was like a really great chicken noodle soup and was not impressed. But, leaving out the vegetarians, who doesn’t like chicken noodle soup? And who wouldn’t want one that’s pretty mind-blowing? Personally, I think that if you can take the simple and minimalist approach, without the help of flavor enhancers, and still make foodies obsessed, then you’ve got a winner.
366 W. 52nd St. (btwn 8th and 9th Aves)
New York, NY 10019