Manpuku is in my opinion, the best bowl of ramen in the entire Bay Area. Anyone who wants to challenge this statement is more than welcome to do so. It would be MY pleasure to search for a better bowl.
I've read all the reviews of Manpuku, and i must say i dont know why so many people say this is a sushi restaurant. Thats like going to a steak house and saying you liked the potato salad. If you actually like the sushi, or the takeout, then great. If you want to know about ramen, then please read on.
A good honest Shoryou Ramen is hard to find indeed, and the "normal" ramen here really takes the cake. Lets start with the basics.
Noodles: the noodles are "al dente," which for anyone who doesnt study noodles means lightly cooked. They still have some "give" to them and this adds to their chewy-ness. Noodles should not sit in broth for more than 30 minutes, so eat fast and hearty. After that they become soggy and there is no way to recover them. Body, texture and flavor are important in this category, and Manpuku serves up a medium bodied, smooth and tasty noodle. A good way to "test" noodles is to smell them after they have sat in the broth for a few minutes. You may discover a strong smell of soda water...ewww!
Broth: whomever said that it is the broth that unlocks the synergy of ramen was correct. It is what brings to life all the ingredients involved. Shoryou broth should always be clean and clear, with jewels of fat glistening on top. There should not be chunks of fat as in the Kyushuu Ramen. A good broth will have hints of pork, chicken, veggies and fish...a hearty blend for a well balanced flavor. The smell of the broth should overpower the smell of the pork (the pork should NOT smell!) Tasting the broth should always involve bringing the whole bowl up to your mouth and drinking deeply and hearty. Do not be shy here. Take 2-3 good sips if you need. Loudly slurping your noodles is a good way to taste the noodles and the soup at the same time.
The Pork: most people pass by this ingredient without so much as a second glance, and in all seriousness, this is the way it ought to be. However, this is the deal breaker. Manpuku's pork is soft and does not smell. It is loosely packed (not hard or dry) and soaks up the broth well, taking some flavor from the broth, as well as giving some of its own characteristics. The pork slices should always be submerged the whole time. Drain them appropriately when tasting. You dont really want broth dripping off them. Do not eat them with other ingredients, eat this one on its own, then sip soup if you must to wet your throat.
Others: the veggies appropriate for ramen range from bean sprouts (fresh or steamed), pickled bamboo shoots (pickled do not get soggy), a rectangle of seaweed, etc. These are garnish, much like parsley. They are there to offer more taste and texture contrasts. The fresher ingredients offer refreshing moisture when your mouth is too hot. The richer ingredients offering a break from all the normal flavors. As there is no hard requirement or standard in this category, garnishes range greatly with each establishment. One should not nessesarily judge this category, but rather be aware of what additional compliments (or detriments) it adds to the overall quality.
Non-Ramen:
Chahan (fried rice): the chahan here is exceptional, in both flavor as well as texture. Most other places will serve this and within 5 minutes it is dry, crackly and tasteless. Manpuku's is moist and warm through and though. Scrap some of the red ginger into the mix for a small kick. Eat this with the spoon from your ramen.
Gyoza (pot sticker): most gyoza lack garlic. These do not. Gyoza are usually smaller and thinner than chinese pot stickers. They should be moist on the inside and chewy on the outside. You will loose nothing by dipping these into the accompanying sauce or using shoryou. Service on gyoza vary. Sometimes you get them right away, sometimes you get them after you are completely done eating. Wadever.
Hot tea is provided for free at the front. It may seem odd to drink hot tea with hot broth, but warm liquids aid greatly in digestion, and you will need all the help you can get after stuffing yourself. Culturally, ramen is more or less a fast food, akin to our hamburgers, so people are used to eating them on the run, inhaling them like In N Out burgers. Slurp loudly! This will allow you to suck some soup in with the noodles while it is still hot. Sip later when it has cooled a bit.
Enjoy!
(*Note* for anyone who does not understand soggy noodles, heres a little experiament you can perform for yourself. Pick up a Cup-O-Noodle or some equivalent cup noodle and add water to it. Let stand covered for 10-15 minutes, then open and try to eat. You will notice the noodles do not keep their shape and your chopsticks/fork will disintegrate them with the slightest touch) read more