Popping by for dinner on a Thursday, my wife and I were able to snag the last table by the window as the restaurant started filling up.
Buta's menu is compact, with several each of apps and ramen/noodle dishes. In an age of choice paralysis, it's nice to have an array of options but with boundaries.
Tonkotsu is always my go-to ramen choice, while my other half got the yaki soba, and we tacked on an order of korokke to share.
The korokke came out quickly, and we gave them a minute to cool down a little, but it's always hard to resist deep fried goodness! The panko crust was spectacularly crispy, while the smooth potato interior provided a pleasant contrast. The tonkatsu sauce for dipping brought more flavour to the game, with a sweet and savoury richness.
When our mains came out, I was encouraged by the sight of the creamy tonkotsu broth. My visual hopes weren't disappointed, as the broth was savoury, smooth and simply...satisfying. Alliteration aside, it was a very good tonkotsu broth!
As for the actual ramen ingredients, the two, thick slices of cha siu had a nice sear on them, and they were fantastically tender, with each bite of rich, pleasantly fatty meat falling apart in my mouth. The marinated egg had a still-runny yolk, and other standard ramen ingredients like nori and wisps of green onion showed up, as well as more varied add-ins like corn, wakame, and a slice of narutomaki added to the flavour and texture of the dish.
You get the choice of wavy or straight noodles, and I went with wavy. They were supple and springy, and there was a good amount; not over-the-top in volume like some noodle places, for better or worse, but especially with the side dish to start, it was a solid meal.
I do wish that they had a black garlic upgrade for the tonkotsu, but it's still a great ramen on its own.
Coming back for a solo dinner after work on a Friday, the front part of the restaurant was full of other early birds, but I was seated quickly and my order was taken just as efficiently.I was feeling ramen-y, and went with the tantanmen ramen.
Their small kitchen was a bit slammed, but the wait was entirely reasonable.
Like the tonkotsu, the tantanmen has a pork-based broth, but it's amped up with spicy, finely ground pork that tinged the broth a vibrant orange. It added a pleasant layer of heat, but it won't make steam shoot out of your ears.
Crisp bean sprouts and curly wisps of green onion added some texture and bright vegetal contrast against the rich and spicy broth and meat, while a marinated egg was cooked to a perfect medium.
There's good reason why Buta Ramen has not only survived the ebbing of the initial ramen hype in Halifax but expanded to have three locations around the city, with a solid selection of well-executed dishes that always satisfy. read more