Tsurukamedou Ramen : Late Bloomer, Yet A Strong Contender

Ramen, they come in waves.

First, it was the little known pioneers. Then came the game-changer. Then came the followers to piggyback on the success. Then came the late bloomer, the very few at the long tail that intend to add value and ideals to the almost saturated market. A market where the customers are tastewashed (as in brainwashed) that a 'delicious' broth is the one that is insanely porkish, super thick and oily.

Tsurukamedou is one of the idealist. Sticking to what is true. Authentic original Hakata as they differentiate themselves. You'll find this spirit embodied in many ways.

First and foremost is the ramen itself. The broth is cooked in long hours to bring out the flavor, similar to many others. But if you pay attention, it is less oily. Also if you let it breath for a while, the broth does not separate or break, it stays cohesive. A feature that marks quality. I presume the soup is made from scratch here, while many others have the soup imported partially done, tweaked with few flavor enhancer and cooking resume afterwards.

I singlehandedly savored the pork soup until it was too thin to scoop it with the spoon. You know what that means. Size wise it is very fulfilling, especially with the generous amount of chasiu. Three thick slices, all are well prepared. Nicely barbequed outer skin and have you seen the neat combination of juicy meat and tender fat? Oh my ...

Super Strong Tonkotsu Ramen (IDR 45K)

Look at that thick slice of juicy meat and tender fat. Oh my!

Second, is the noodle. I love the fact that it is thin with a nice texture. The taste is almost neutral, letting the broth and the neighboring ingredients: bamboo shots, nori, and tamago to stand out.

Third, you'll find no extra garlic or extra chopped chili (rawit) here on the table. They will provide if you asked for it. But they strive for the patrons to have it as it is before being experimental with their tastebuds.

Last but not least is the menu. It is downright simple. Either pork or chicken based soup. Three variation of each and that's it. The additionals such as chahan, karaage, and gyoza are more complimentary than a substitute to the ramen. It is purposely orchestrated to let the ramen be the hero of the ramen-ya. At least that's what the culture they want to impart from Japan to here in Jakarta.

Pork Gyoza

Ebi Chahan (IDR 30K)

The chahan though, is worth an extra paragraph because of its goodness. Well cooked rice, fragrant, with a wholesome portion of chicken, pork, and ebi. It's far superior to the one I had at Yellowfin some time ago.

All that being said, will I return? Definitely. And I must say, it is a strong contender to those in the earlier waves, the pioneers, the followers, and even the gamechangers.

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Tsurukamedou Ramen
Jl. Ratu Kemuning Raya
(Just go straight from Greenville, its near Papa Mama Bakery)
T: @tsurukamedoujak

Sengoku Noodle (PIK) - A Ramen War Of Its Own

It was only a few weeks ago that I tasted the increasingly popular Ikkudo Ichi. So popular that even my pastor went all the way to PIK to try it. That is something! In case you missed out, you can read my review of Ikkudo here. Continuing the ramen wave, recently I paid a visit to Sengoku Noodle who happens to be nearby.

My first impression of Sengoku Noodle was a bit displeasing. The poorly design menu was a major turn off. Printed on a piece of carton paper, laminated, with fonts that resemble the work of amateurs. I'm sorry I'm judgmental when it comes to this. A food photographer's holy discontent. Haha. But hey, I've seen worse and yet the food turn out amazing. I decided to give it a second chance and ordered myself a bowlful of Tampopo Ramen.

I suppose I was in a sentimental mood, and the name reminded me of one of my favorite food-movie, Tampopo. A lot of lessons learned from that movie, but let's keep it straight on the food this time.

Clean broth yet flavorful aroma. I can easily sniff the meat stock. Intriguing.

Two huge slice of pork in parallel with two piece of soft-boiled eggs. Spring onions overflowing. Seaweeds swimming on top.

Curly noodle that appears 'al-dente'.

It's the moment of truth. One bite and the record is set. It is a rather calming type of broth, with not much excitement going around. A safe version of ramen I would say. Not to be mistaken as poor ramen, it was actually quite enjoyable, especially after the second munch on the pork. I was just looking for more lively kind of ramen. The kind that would make you "oohh" and "aahh". The kind that makes you grab the bowl with both hands and literally drink the broth until the last sip.

That was not it.

Well, I still think its too early to judge Sengoku Noodle from one bowl of ramen though. There should be more in store for something that is licensed all the way from Seattle. It is a part of the emerging Samurai Noodle. The name Sengoku was given to appreciate the Japanese warring era and great advancement that marked the height of Samurai's reign in Japan. I heard they even flew some of the cast to Jakarta to help around for the first few months.

For a two months old foodplace, they are doing well. Don't close just yet, I'll come back to taste some more.

Until then, I hope this post helps you ramen-lovers out there. If you do, send some loving on Twitter @Wanderbites. Feel free to poke.

Cheers,

Fellexandro Ruby
Food Photographer & Conversationalist

Tampopo : Life Lesson From A Bowl of Ramen

Watch.

Student: Sensei, soup first or noodle first?
Master: First, observe the whole bowl. 
Student: Yes, sir.
Master: Appreciate its gestalt. Savor the aromas. Jewels of fat glittering on the surface. Shinachiku roots shining. Seaweed slowly sinking. Spring onions floating. Concentrate on the three pork slices. They play the key role, but stay modestly hidden. First caress the surface with the chopstick tips.
Student: What for? 
Master: To express affection.
Student: I see.
Master: Then poke the pork.
Student: Eat the pork first? 
Master: No. Just touch it. Caress it with the chopstick tips. Gently pick it up and dip it into the soup on the right of the bowl. What's important here is to apologize to the pork by saying "See you soon.". Finally start eating, the noodle first. Oh, at this time, while slurping the noodles, look at the pork. Eye it affectionately.


(Tampopo, 1985, Juzo Itami)

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A short, but probably one of the most memorable scene from my favorite food movie.

It tells something more essential than simply how to savor a bowl of ramen. On one watch, the ramen sensei might appears as a drama king with each step exaggerated into perfection. But I suppose, that's what it takes to remind us that every little thing is beautiful. We just easily overlook it.

I mean, aren't every one of us has a love for food? Or have we forgotten? That is the case when we have a lot of something, we tend to take it for granted.

It happened to me.
As I look at the same view everyday when I was in Sydney, I forgot that it is the same postcard-view that I dreamed of for years before finally arriving there. As we go and hang out with the same people again and again, as we eat everyday, we tend to lose the passion and the love that the ramen master has for ramen even though he has eaten hundreds or probably thousands of ramen bowl before.

It is a call for us to start looking around. Things & people that are close to us. What have we taken for granted? What have we forgotten?

Then, we should start seeing as they are supposed to be seen. Little things that are simply ... beautiful.

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Fellexandro Ruby
Food Photographer & Conversationalist

Ikkudo Ichi Ramen (PIK) : Catching The Wave.

Jakartans, we are spoiled.

While the population is still not over with Hakata Ikkousha ramen hype, not long after came Santouka Hokkaido ramen that cater to less price-oriented foodie. On the other end, many early adopters foodie like me has tasted enough of these thick brothed noodles. It appears though that the long-tail is undefined. As it is with many successful business, new contender will follow up in hope to catch the wave. As such is the case of Ikkudo Ichi and Sengoku who both happen to be placed in Pantai Indah Kapuk.

Let me rephrase then. Fellow PIKsers, we are spoiled.

Funny thing is I don't hear many conversation of Sengoku, while Ikkudo received almost an overnight glory from Twitter to Instagram. I can't help but paying it a visit few days ago, and here's a write up of that first encounter. 

Ambience-speaking, it is an upgraded version of Hakata Ikkousha, complete with the Japanese lanterns, faux trees, air conditioner, more leg room and a lot less noise. However, in the world of foodies, these are all secondary. Taste is king. We come for the food after all. 

Tori Kara Ramen (39k)

I had their signature Tori Kara, chicken ramen with special red sauce, topped with boiled eggs, wakame, and sesame seeds. What fails was that the waiter did not tell me at all that I have the option to personalize my broth & oil level from light to maximum. I had no idea then what level was it, but I suppose its all normal level. 

The broth was splendid. Rich flavor from hours of slow cooking, although I don't see what the red sauce adds other than a notch of spicyness. Personally think it is a little less lovable compared to that of Ikkousha though. But Ikkudo's generous cut of meat is definitely a plus point, especially with the same price tag of 39k Rupiah. I'm having a love-love relationship with both ramen. Haha. 

Gyu Chasu Aburi (48k) aka The Hero!

This might surprise you, the ramen wasn't the hero of the night. It was this Gyu Chasu Aburi (beef chasu torched with fire).  A hefty 48k for five slices of meat is definitely worth it. Well cooked, well seasoned without disarming the beef flavor. Sweet, fragrant, and savory at the same time. 

Man, we are really spoiled. Haha. 

Coming back to the question above. Will Ikkudo will be able to catch the wave as late comers? We can only wait and see. In the mean time, with all the pictures and descriptions, I hope you drool. 

I really hope you drool. Let me know if you do, tweet me @Wanderbites or @Captainruby. Throw some support, that would mean a lot. 

For the love of good food, 

Fellexandro Ruby

Food Conversationalist & Photographer

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Ikkudo Ichi Ramen

Rukan Crown Golf Blok D No. 2-3

Bukit Golf Mediterania, PIK

Jakarta Utara

Phone: 021-96628677

Now Cooking - Yellowfin Senopati

Upon hearing the name Yellowfin on Twitter, I was hooked right away and been curious since then to try this new establishment located in Senopati. And so on a lazy Sunday afternoon, I decided to give it a go.

As it is with many new foodplace nowadays, their design is well thought of. From the low ceiling, woody interior, placement of the bars, their cute logo until the little hint of yellow in their uniforms. These feast to the eyes have almost become a necessary before the patrons are pampered with the feast in their bellies.

I got myself asking what could be the specialties from Yellowfin who segment themselves as Sake Bar. Aside from their alcohols of course. But I simply couldn't think of any. Might as well go random. I called out the waitress and asked for the current favorites. She suggested the Tonkotsu Ramen (Spicy Pork Ramen) and Tontoro Chahan (Pork Fried Rice). I guess she's playing the safe side. You know, a chinese looking guy starving for food. "Stuff him some pork and you're done!" That might be what's on her mind. Hahaha

Jokes aside, I respected her trying to be informative to customers, and that's exactly what I had.

Hot Tonkotsu Ramen (Lvl. 1) 55k.

Tontoro Chanan. 35k.

The ramen on my tounge's point of view is a hunch above average. I can sense a good mix of flavor on the broth. It wasn't as meaty as Ikkousha though. However, it has the creamy consistency that I favored in Ikkousha. This could be a winning dish, if only they serve more slices of pork instead of giving just .... one slice. I ended up questioning the price tag. 55k.

I filled myself with a lot of expectation from the second menu, only to have myself disappointed again. I wouldn't call it Fried Rice. Oily rice would be a better fit. The rice were overcooked in the first hand, resulting in a very slimy texture, added with more greasy part of pork meat, multiply it with excessive frying oil, voila! I just got myself a plateful of fat. 35k is surely wasn't worth it.

The only enlightenment that afternoon was from the drinks, Ponyo and Apple Ocha. Yes, some of the drinks are name after Studio Gibhli's work. Ponyo is a blend of passionfruit and mango. Refreshing, fruitful and sweet.

Ponyo (Passionfruit & Mango blend) 35k and Apple Ocha 28k

I guess one visit is not enough of a verdict. I'll be coming back soon enough to try their Dinner menu. Hopefully I'll end up with a happier belly next time. The Dinner menu somehow looks more promising then the Lunch menu.

Until then, Tune In, Eat Up !

Fellexandro Ruby
Food Conversationalist & Photographer

Munch on my tweets @WANDERBITES

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Yellowfin
Jalan Senopati No. 42
Ph: 021-7220394
Twitter: @yellowfinjkt

Karē Frenzy at Mr. Curry

"Mr. Curry was a legendary chef from Curry Land. Together with Mango-nyan, they travelled the world in search of the ultimate curry. They finally stumbled upon the finest curry in Japan & now are coming to introduce the goodness of Japanese Curry." 

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While sounded a little corny, the description they put out in their website reveals more that it meets the eyes. Mango is the very ingredient that shaped their curry. It resulted in a proportionate mixture of sweet and savory that's more suitable to the Indonesian tongue, as compared to its spicier counterpart, Indian curry.

As I recall there's only several foodplaces to go to in Jakarta. While my favorite is still my hometown Bagan Siapi-api pork curry, Mr. Curry is definitely one of the select few to consider. As another establishment under Ismaya Group you can expect a good combination of strong concept, creative execution and continuous innovation. I discover these on my last visit to Mr Curry at their newly opened joint in Pondok Indah Mall 2.

To cut the story short, let's have dinner shall we?

Korokoro Tofu - Crunchy exterior, soft interior. Perfectly enjoyed with chilli dip.

Korokoro Tofu was the first meal summoned to jumpstart my appetite. It did just right with the bite size diced tofu. Crunchy
exterior meets soft interior. Dip it in the chili sauce that accompanies it for an extra kick.

For the mains I had Chicken Katsu Curry, Curry Ramen, Assorted Mushroom Omurice, and Spaghetti Curry. Among them all my favorite was the Omurice and Curry Ramen.

Chicken Katsu Curry - Your typical katsu with Mr. Curry Original Sauce

Assorted Mushroom Omurice - Go for Tomato rice instead of Butter rice.

As someone who love egg, my tastebud was entertained by the well cooked buttery omelet blend in very well with the mushroom sauce. And the great thing is that you get two sauce for the price of one. I had fun tasting them in turns. I don't think you'll get bored with this dish. Especially with the option to change into tomato rice, and several other interesting sauces and toppings. I'd definitely come back to Mr. Curry for this.

My second favorite is the curry ramen which I personally consider as the most promising meal in the menu. Why? Cause you see in the photo a crowd of toppings but when it arrived, it was nothing more than a pair of egg cut in half and a slice of salmon. Disappointing knowing that its a small improvement that Mr. Curry can bear I guess. On a side note, I loved the idea of having a ultra thick curry broth on a ramen which I rarely find anywhere else.

Ramen Curry - Especially attracted by the thick soup. More toppings please?

Manggo Smoothie - Sweet, fruity, lovely thick juice. Like!

In between the meal, these two drinks was the thirst quencher. A fun, fruity, refreshing Mango Smoothie and the equally refreshing Berry Lassie for those who fond of soury taste. It is a bit hard to describe precisely the taste of lassi, but just so you have an idea, it is a yogurt-based drink originated from India.

Berry Lassi - For those who fond of soury taste.

As the dinner getting near to the end, I was presented with these two lovely desserts. Macha Caramba and A Dash of Fruit Splash.

Matcha Caramba - A must try!

There's something different about Macha Caramba. Its green tea ice cream connects very well with the toasted bread. And the interesting part is that all sides of the cubical toast gets toasted equally. Word from the kitchen is they brought a specific oven from Japan just to get it perfectly toasted. Give it a try and then you'll know what I meant.

Along with the Omurice, this is another menu I'd surely crave for from Mr. Curry. Plus it's definitely worth the price tag.

All in all it was a belly satisfying night. Many thanks to Mila and Grace from Ismaya who made the night enjoyable despite of the long two hours traffic just to get to the place. It was all worth it I guess.

Until the next tasting, so long Biters.


Fellexandro Ruby
Food Conversationalist & Photographer


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Mr. Curry
Pondok Indah Mall 2, Restaurant Row, Level 3
Ph: 021-75920666
T: @mrcurry_

Now Cooking - Hakata Ikkousha (Rumah Bahagia Pertama)

Having lived around Pluit area have a counter effect on me. I probably know less about food in this area that most Pluitans. Its the thought that "I can always come back whenever I want to since its very close" that hinders me from trying many new places. That includes Hakata Ikkousha or Rumah Bahagia Pertama (literally translated as First House of Joy). Only after passing through this place for more than a month that my curiosity finally builds up.

I love everything in this place that mimic a Japanese atmosphere. Starting from the woody interior, the low ceiling, the real Japanese staffs, up to the lousy translation written on their T-shirts. Oh, a little hint for you Biters, the chefs are those with blonde colored hair. The owner is the one who go and talk to everybody.

I, myself had a pretty interesting interaction with him. When I took out my camera and start taking photos, he came up to me and said "Hey sir, you like photography? My two Japanese friend over there said that if you can take their photo naked, which would you choose?" I laughed right then and there. Probably they don't actually welcome cameras, but I like how they convey it in a fun un-condescending way.

We continued chatting, and when the Tam Tam Pork Ramen that I ordered finally came, he suggested me to go take a quick photo and eat right away. He said that food are best enjoyed hot, and he want me to taste the best of their ramen.  And he also against ta pao / take aways. He said, the taste would be ruined once you opened it at home. He prefers people eat on the spot. So here's the only shot I took.

On the first bite, I fell in love with it. A very thick broth is probably the main reason for my liking. You can actually taste the rich meaty flavor resulted from long hours of heating in constant temperature. This makes any other ramen I tasted like skim-milk and this one is full-cream milk.

You get the idea right?

From what I learned, they lift up to what to my expectations. Hakata ramen is originated in Hakata city, located north west of Kyushu. Its distintive feature is the white thick soup made from pork bones. Also added to their specialty is the thin noodle characteristics.

Not stopping at that, I also liked the texture of the soft-boiled egg. It is quite rare to find a restaurant that serve and cook eggs in this particular way.

I simply couldn't waste any of it. It reminded me of a scene in the movie Tampopo. It says that to respect the chef, if you like the ramen you should finish the soup as well. So, as a respect to them, I ended up drinking all the soup and left nothing behind. Haha. It was so so goood, I can't stop tweeting about it.

It also came to my attention that they pay respect to local taste as well. In most tables, they will serve a small plate of chopped chili (cabe rawit potong) for Indonesian tounge who likes it spicier. Additionally, you can also add a splash of garlic using the table garlic press available on each table. I tried adding it nearing the end of my meal and it was flavorsome. Dang, I should've added it from the start. That's a lesson for your Biters.


Now enough of these mouth-watering talks. Go and taste them yourself. Make your belly happy. A happy belly will lead to a happy mind. =) And when you do, share it with me here.

Arigato Gozaimasu,

Fellexandro Ruby
Food Conversationalist & Photographer
Munch on my tweets at @Wanderbites


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Hakata Ikkousha (博多一幸舎)
Jl. Muara Karang Raya No.85
North Jakarta
ph. +62 21 66600255
fx. +62 21 66670588

Now Cooking - Hachimaki Ramen

Hello Wanderbiters! Its good to be writing and sharing more frequently as this holiday season gave me a surplus of hours to work on new post =) This blog is indeed a labor of love. Have a jolly Christmas to you all and in case we didn't get to meet, Happy New Year as well. In that spirit, please welcome a new segment dedicated solely for newly opened food place - "Now Cooking". I'll be sharing the first bites so you'll have a decent idea of it and a certain expectations before trying =)

The lucky foodplace I visited just yesterday is Hachimaki Ramen, located at Rukan Cordoba Pantai Indah Kapuk (just across the Waterbom). I googled the word and found hachi means 'a bowl' and maki means 'volume'. So doing the math, I suppose it intends to say a huge bowl of ramen? It appears to be. Judging from the photo, you'll imagine a good portion of ramen to fit the belly of a young man in puberty. But nope, na'ah, its almost 65% soup and 30% ramen noodles and the last 5% of the meal, predictably the beef and the egg.

This Karai Ramen is rated two on spicy-o-meter. Yes, you can customize how hot you want your ramen to be (hmm, reminds me of...) Lucky I didn't tried number nine as I always do at Ramen Sanpachi cause number two is pretty-darn-hot already. They have the levels until ten, I dare not to try! Meat wise it was okay despite the un-generous portion. Presentation was very disappointing, its just too far from what I see on the menu. As for the soup, the broth has a mild meaty flavor that I can barely taste having the spicyness predominates the soup. However, getting spiced up and sweaty was what I came here for. So, I'm satisfied with this one, and I'll keep my mouth shut until I tried the other ramen.

The second menu I tried was the Chuka Wakame (Seaweed). I enjoyed this as I'm always a huge fan of seaweed. On the side note though, I felt that it was too salty. Tried to tilt the bowl, squeeze the seaweed and found a good dose of sesame oil and soysauce. Aha! In my opinion, plain seaweed already bear a distinctive flavor of its own. A sprinkle of sesame seed is more than enough. I like it raw.

Last but not least, the atmosphere here is quite enjoyable especially the outdoor section where you could sit under the shades and next to the greens. Its just nice for me, and it gave me a good natural lighting to take my photos. =) I might come back to try out some more menus, until then, give it a try on your own and have a good holiday all.

Smile on, Shine on

Rubs
Snack on my tweets @captainruby.
Email me at fellexandro.ruby@gmail.com