Has anyone noticed that the cooks speak English to the Japanese waitresses and Cantonese to each other? Anyway, armed with recs from Curtis and nattoboy, I ordered the miso ramen, $8.40, and to hedge my bets, the gyoza, $7, too.
Miso ramen had a dense broth that seemed housemade. Yet the flavor of the stock was more like white bean and garlic, reminding me somewhat of the flavor of hummus, strangely enough, rather than the fermented taste of miso. It was broad but lacking in depth and roundness and wasnt tasty enough to finish. The housemade egg noodles were straight and smooth. Initially I liked the silky texture, but soon they turned gummy and then mushy. The char siu roast pork was decent. One slice was thin and dry, the other two slices were more fatty, tender and tasty. Spinach was iodine-y and less than fresh. I pushed the bowl aside.
The gyoza saved the day. Theyre very good, but no kidding that the firmly textured filling is heavy on garlic. The silky wrappers were nicely browned and crisp on one side. Id order these again.
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