With the latest ramen and tonkatsu craze in the country, I was a bit reluctant to try another ramen place that probably offers the same thing. A friend highly recommended this restaurant and while reading good raves about this restaurant, I became eager to try it. It was off my way, but I went to try it anyway.
Like all new restaurants, the place is packed and I had to wait in line. But once entered, the not-so-big place makes you feel you are in Osaka. The set-up is very Japanese. The one-page menu was given to us and there were about 6 noodle choices and 5 rice choices with some sides. Since we were four in the group, we tried to order "everything on the menu".
Words cannot really describe how good and authentic the ramen were. Some ramen places serve ramen that makes you doubt the ingredients they use, but here at Hanamaruken, you can really taste its authenticity. The soup and onions balanced well with the noodles. So here is what we ordered:
- Gyoza - definitely one of the best Gyoza I have ever tried. The crispiness of the dumpling skin, softness of the dough, and the mouth-watering filling really creates harmony in one bite.
- Spicy Tabanjon Ramen - not really a fan of spicy, but the server said that it was one of the best sellers. The soup is spicy yet not something that will burn your throat, but kinda soothes it.
- Curry Tantan Ramen - for me, this is spicier than the Spicy Tabanjon Ramen, but the neutral taste of the ground pork balanced it all, and to my surprise, the soup is not too salty.
- Pot Ribs Ramen - you can taste the pork ribs in the soup. The noodles are soft yet chewy and it is really fun to eat.
- Salary Man Ramen - made with pork shoulders, thinly sliced, yummy to the bite.
We wanted to try their Signature Ribs Ramen but the last one was served before us. I'm pretty sure it is delicious as well since its ribs that has been cooked for a long time. Something worth going back to try. I hope the continued consistency of the dishes of this restaurant though. Looking forward to great moments. read more