Ozumo's new executive chef Alejandro Morgan has created a brand new winter ramen menu, that's only available at the Lounge/bar section during lunch (11:30am - 2pm).
Previously, the restaurant already had a Sapporo ramen, but in my opinion it was subpar and very expensive for $16. So now they recently announced a new "affordable" ramen for $12-$14. There's 5 ramen choices, no extras toppings. And a soba dish with tuna tartar and wasabi dressing.
- pork jowl, snow crab, poached egg + shoyu broth - $13
- shredded chicken, poached egg + spicy miso broth - $12
- snow crab and prawns + spicy lobster broth - $14
- kimuchi, pork shoulder + tonkotsu broth (marked as "Chef favorite") - $13
- vegetarian + shoyu broth - $12
All bowls come with green onions, bean sprouts, fish cake, bamboo shoots, and a complimentary side order of edamame.
Not a good first impression, too many mistakes. Such a simple dish, soup + noodles + some toppings. How could they mess that up? I decided to try the "Chef favorite," assuming it was his best effort. The soup in my bowl looked like shoyu broth, not tonkotsu. And it was way too salty. The pork shoulder was literally 5 scraps of meat smaller than a finger nail. Also no bean sprouts, and no fish cake. Worst of all, the noodles were soft and round like overcooked spaghetti. His version of kimuchi was spicy, but no match for Korean kimchee.
Simply not worth $13. I can get much better ramen with more and better toppings from nearby Hapa Ramen in the Ferry Building. And only pay $8 to $12. Very disappointed.