First off, I want to give a huge shoutout to our cute waiter whose name I didn't catch. He was super attentive and made sure we were satisfied with everything that came out of the kitchen. I also really appreciated his willingness to be honest with us as he recommended that I go with the squid ink noodles (a new offering!) and the Thai Milk Tea (brewed from real tea leaves!!).
Because of this most recent visit, I have decided to up my rating for Kaliubon.
For starters, we tried their limited edition A5 Wagyu Carpaccio. The wagyu was extremely tender and slightly warmed. The marbling in each razor thin slice was phenomenal. More astounding, to me, however, were the toppings and the plating. I loved the addition of crispy garlic, sauteed enoki and edible flowers. It made for such an intriguing visual experience with all the bright sunflower yellow and deep violet colors. The contrast in textures and taste between the fried garlic, the enoki, the flowers and wagyu was delightful as well! We were so thrilled to have been able to try this app as it happened to be the last weekend they were serving it!
The Hot and Sour ramen I had was very sparsely topped. There was hardly any ground pork in it. It was mostly just noodles, broth, cilantro and peanuts. The broth was also way more spicy than sour and I was unable to finish the bowl because my mouth was burning so much. Still, Kaliubon is no stranger to flavor. Every sip was jam-packed with umami.
I was a little disappointed that they were no longer offering the clear sweet potato noodles. That was THE reason I stopped in. However, I was recommended to try the squid ink noodles and OMG, the texture of these ebony strands was sublime. Kaliubon nailed it. Never have I had a more perfect noodle. It was perfectly al dente and perfectly seasoned. I had to stop myself from consuming all the noodles sans broth!
The shoyu ramen was fairly simple. I did appreciate the addition of truffle oil. The ratio of flavors in your bowl of ramen is just as important as the variety and Kaliubon adds just enough so that you taste the truffle without having it overpower everything. Without it, the shoyu broth would have been too one-dimensional. The chashu is still not my favorite. Tonight, it was definitely much more reminiscent of sliced pork belly instead of the usual rolled version.
For dessert, we split an Iced Thai Milk Tea with Boba. The tea was on the sweeter side, as most Thai teas go. However, it was uber creamy and the fragrance of the tea shone through. We knew we were getting real tea because we found tea leaves in our drink! The boba was perfectly chewy as well. They also soak their boba in honey--the only way to do it, if you ask me!
Overall, while my first experience was lackluster, subsequent visits have proved time and time again that Kaliubon cares about the satisfaction of its patrons. I love that they are always experimenting with new dishes and looking for ways to improve. I look forward to keeping up with their Instagram feed to be the first to hear about their latest concoction. I can't wait! read more