My friend had mentioned it before but once it was confirmed by Professor Salt, I had to go.
With the slow and steady decline of Yamadaya and a pretty mediocre bowl at Santouka just 2 days prior, this instantly became my new local favorite.
They had shio and shoyu made with pork and chicken, tsukemen, and tan tan mien.
I opted for pork shio and tsukemen.
Pork shio was good. Sounds silly but the broth was a bit too salty for me. Noodles were thick like the ones Yamadaya uses for their tsukemen. Stayed chewy until the end. Chasu was nicely flavored but just a touch dry. Will try the chicken and pork shoyu soon to compare. Wish the egg was a touch more runny but Yamadaya's is fully cooked now so it's still an upgrade.
Tsukemen. Excellent. They offer it warm or cold. I picked cold and the waitress also recommended cold. Blew away Yamadaya's version that I had on Monday. Noodles have dark flecks in them and I'm not sure what they are made from. Nice and chewy. Chasu was pan seared and actually more tender than the chasu in the pork shio. The dipping broth was delicious. Complex, touch of seafood brininess, ginger, etc. Really good. I'm not sure it's thicker and more concentrated than the regular pork shoyu. Seemed about the same concentration and saltiness as the regular ramen. At any rate, lots of flavor and complexity. My new go to spot for tsukemen in OC.
With Ramen Zeppon, I think I've had my last bowl of ramen at Yamadaya OC.
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