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I was esctatic being in a hotel two streets away from Shugetsu. I had leveled up my ramen tastebuds after being in Tokyo for a week prior to this Hong Kong trip, hence my second Shugetsu experience was very different from when I first had the ramen here two years ago in March 2017. There was a quick 5-minute wait for a seat. I ordered the tsukemen (dipping ramen) as it's become one of my favorite type of ramen. The servers ask you for desired portion; it's worth noting the pictures make portion seem larger than it is because there's a bamboo-mat that strains the water, hence elevating the noodles. My gripe and downgrade to 4-star rating is the broth, arguably the most important part of ramen. It was very salty and OILY, the layer of oil was close to an inch THICC! My wife had the regular ramen and agreed the broth wasn't anything special and was very salty. The pork and half-cooked egg was the saving grace, very tasty!
Read good reviews on this place so we decided to drop by for late brunch. When you walk in you have wooden bar seats to your right and wooden wall-bar seats to your left. Very casual place. You are given two sheets to order. One for food and one for drinks. You are also given menu that has pictures of the food. Menu also shows you how to eat them. Service was very good. I heard noodle is made by hand here so I was looking forward to the experience. I ordered the spicy ramen. It had really nice texture and the spicy broth wasn't too spicy but definitely had a kick. I also had dumpling and eggs. They were pretty good. My whole experience was very good here. Looking to return before going back home.
A really popular place for tsukemen. The restaurant is up a small uphill section of the crowded HK streets but it is worth the trek. Not surprised but we found ourselves on the waiting list at this really popular place in the prime of dinner hour. Luckily for us, a table for two is a relatively easy ask for a busy restaurant. We were happily seated at the bar seating and started to browse through the menu. The specialty here is tsukemen and it's best if you don't stray because then you will be missing out. The tsukemen dipping sauce has this awesome seafood sweet, sour, and savoury tang to it that keeps you grabbing more noodles to dip and slurp up. Their magic "fish powder" has sardines and mackerel that give the soup it's great fishy taste. I got the spicy version of their tsukemen so there was a little bit of heat mixed in while my YEA got the OG version. Another great thing about this spot is that whether you choose 100g, 200g, or 300g of noodles, it's the same price! Take note that they do not offer a kaedama. No doubt, I got the 300g because I wanted to eat this as long as I possibly could! This place has really satisfying tsukemen and it is king of my personal tsukemen hill for the time being.
Stumbled across this gem while walking around aimlessly in Hong Kong during a long layover and I knew it was destiny! I saw the store front and saw the Michelin guide sticker and it was a no brainer. I was going to eat here. Since I was on a long layover, my friends and I had a bunch of backpacks and luggage that we were carrying around.. but they were kind enough to seat us in the back and gave us a space to put our baggage. Even though we had a communication barrier, we were all able to order just fine. I got a chance to try the tsukemen ramen as well as the shugetsu ramen from my friends and I can say they were delicious. Those orders came with a choice of noddle serving size (100g, 200g, 300g) but since they are all the same price I recommend getting the most bang for your Hong Kong buck! While I was there, they had a summer special entree that was being promoted. It was an angus beef chuck with cold udon soup noodles. This was limited to only 20 orders daily and served at the central branch only so I obviously got that. The noodles are handmade. They were thick and had a good bite to them. The thin cuts of angus beef chuck was cooked to a nice medium rare. Seasoned and very tender! But the soup was what brought the whole thing together. It was light and refreshing but also rich at the same time. The saltiness of the broth is usually the the biggest factor that can ruin cold noodles but this broth complimented both the noodles and the beef perfectly. This small hole in the wall establishment in the streets of Hong Kong definitely gave me a memorable dining experience. At around $10-15 US dollars, I say it was worth it! TL;DR - Visit this restaurant if you ever find yourself in Hong Kong!
I'm a huge, huge fan of tsukemen ( Japanese dipping noodles) and whenever I see a restaurant that specializes in it, my heart skips a beat. Ordered the spicy tsukemen and the shugetsu tsukemen, which I'm assuming is the regular one. The noodles are just the right amount of thickness and the perfect amount of bounce. The shugetsu tsukemen had an interesting tang, which I'm assuming comes from the bonito flakes and their special sauce, and is very refreshing! The spicy tsukemen was very spicy, almost a little too spicy for my taste :) A little bit of history: Shugetsu uses sauce that has a 140 year old history from Japan and has been fermented for over 18 months, giving it its complex and rich flavor. Will definitely be back!
A ramen spot worth stopping by. Lunchtime might have a bit of queue but dinner is manageable (at least, during weekends.) They do serve tsukemen, and though their noodles are perfect, the sauce isn't as good as Tsukemen Mitaseimenjo in Causeway Bay. They offer a variety of ramen styles; I've tried their namesake one and it satisfies. For sides, the grilled pork over rice was just okay, not as impressive for me. However, the fried soft chicken bone is not to be missed: it sounds strange, but texture-wise it's chewable and simply yummy, breaded deep fried goodness. And if you can't get down with that, you're wrong.
I ordered my first tsukemen here and it was pretty good. The ramen was fresh and thick. The sauce was ok, i found the taste to be a little light when dipping. I thought getting the noodles served cold would hold the flavor more. Overall this place is solid and is pretty American friendly.
If you expected a restaurant that has been repeatedly recommended in the Michelin guide to be great, you'd be right. I came here for lunch, and despite the long wait, I feel the food was definitely worth it. I had their shoyu (soy sauce) Chashu (roast pork) ramen, with the strong (flavourful) broth and it was excellent. Everything went really well together. The pork was tender and juicy, which was a pleasant surprise considering how most of the ramen places I went to would have had rather dry slices of cha-shu. The noodles are cooked to just the right texture, as you'd expect of a place of this magnitude, and they give you just enough toppings to ensure that you capture some excellent flavours in every bite. The chashu is mildly sweet, the seaweed and pickled bamboo shoots add a pleasantly salty flavour to the dish. The gyoza was not great, then again, they're known for their noodles. Keep in mind that this place gets really busy, so if you're going for lunch, especially on the weekdays, aim to be there before they open (possibly 11:15am), as the restaurant is popular with tourists and locals that work around Central and Sheung Wan. If you're there for dinner, keep in mind that they close at 7pm on Sundays, so make sure you arrive way before then, as there may still be lines close to closing.
They make their own noodles! And they give a lot of it too! ...Well, you have the option of choosing how much noodles you want, so if you're hungry, get a large! I got the tsukemen (~100hkd) here, and its perfect. The broth/sauce is on the saltier side but that is to be expected since tsukemen is dip noodles. If you don't know what that is, you dip the noodles into the broth/sauce for flavor to eat. Then when you are finished, they'll pour stock into the bit of broth so you can drink it. Hopefully the stock will dilute the saltiness of the broth/sauce so you can actually drink it! My favorite part about ramen is the egg. The half cooked egg here is the best I've had. It's perfectly cooked with flavor and yolky gooiness in the middle. Mhmmmm! The ambience of the restaurant is cute. You can see them making the noodles in front of you! It really reminds me of Japan with the way everything is put together. The service was on point as well. I loved it. This was definitely one of the more authentic Japanese restaurants.
This place was recommended to me by some fellow travelers I met here in Hong Kong and I couldn't be more grateful. This place takes the noodles and ramen experience to a whole new level, one where you'll never eat regular microwaved ramen again, promise. Probably because this place has been Michelin rated for the past 3 years running. The noodles are all made in house daily and you basically dip them into the flavoring of your choice and then eat them. Afterwards the remaining flavoring is turned into a soup by adding a chicken or veggie broth. The Tsukemen is probably my favorite so definitely try that and in terms of sizing the 200g is the perfect medium to fill you up, 300g is a lot and you better be hungry. Happy hour runs 3pm - 8pm with BOGO beer so keep that in mind as well. Heads up it's a hole in the wall and not all too big so peak hours may have a wait or be packed. I went around 5 and it was an easy in and out. This place is a hidden gem but well accessible in central Hong Kong. Must try!
I had my first taste of dip noodles here, so I don't really have anything to compare to, but have just returned from Japan recently so my standards are pretty high. With that context in mind, my verdict: the food here was pretty good! The store's specialty is the dip noodles, which basically includes a serving of their homemade ramen noodles (I'm a fan) and a bowl of dipping sauce (either regular or spicy). The noodles come in serving sizes of 100, 200, or 300 g. I'd say the 200g is plenty enough, but since they're all the same price you could definitely splurge and go for the 300! Since the sauce is for dipping, it's a little saltier than usual. I like the complex layers of flavor in the sauce (it's not just pure saltiness), and the pork belly slices in it were pure fatty goodness. I'm a big fan of the noodles; they're made in house (you can see how they make it through a glass window from the entrance) and has the right chewy texture. At the end of the meal, you can ask the server to pour some clear chicken broth into the remaining dipping sauce, transforming it into a more drinkable, less salty but still rich broth, which makes for a satisfying end to the meal! We also ordered some sides (dumplings and radish) which were also solid. The store is pretty small and mainly consists of counter seating (with two larger tables in the back), but even with a crowded store our server was really attentive, refilling our tea often, which I really appreciated.
Yummy Ramen! My friend and I came here after hearing that this was a Michelin Star restaurant. The dining environment was really cool and we sat right in front of the kitchen and saw our food being prepared first-hand! This was very cool and definitely added to the experience. As for the ramen, I found the broth to be a bit too salty therefore lacking in the actual pork broth. The noodles were firm and the meat was tender. Recommend this place for a good bowl of ramen--but maybe ask for less salt/richness. read more
I'm very surprised that this place has such high rated reviews, let alone raved and recommended by Michelin. Perhaps my expectations were set too high, only to be missed during my first (and possibly last) meal at Shugetsu. First, Shugetsu closes early from Monday to Saturday, at 9pm (their last order). On Sunday, even earlier at 7pm. Don't fret, there are other noodle options available along the same street. So if you swing by around 8:45pm (which we did), expect a wait. If you show up at 9:00pm, they will say they are closed. I will give service 5 stars. When our table setting was missing a tea cup or a spoon for the Tsukumen, our server brought it to us immediately. The restaurant environment and decor transported me back to Japan - wooden countertop and chairs with a compartment below the seat to store your bags. Even while you wait for your number outside, there is complimentary Japanese tea available by the door. I enjoyed sitting at the bar and watching the kitchen prepare bowls and bowls of ramen and tsukemen. I ordered a regular tsukemen (200g or medium serving of noodles) with extra grilled pork belly (HK$110) while my friend ordered the Grilled Pork Belly Ramen (HK$103). We also ordered some Fried Chicken (karaage), 5 pcs (HK$53). The fried chicken came out first, with a homemade vinegar sauce topped with chopped leeks. My friend's ramen arrived next, followed by my tsukemen. I immediately regretted not getting the 100g, as 200g looked too much for me. But then again, you pay the same price for all three "weights" of noodles, so... Noodles were excellent - I requested them to be cold and they retained their hardness. Ramen egg was good, and the grilled pork as well. But the tsukemen broth, oh how sour you were! It was too vinegar-y, so when you have that, PLUS the vinegar-fried chicken, it becomes too overwhelming and no longer delicious. For tsukemen, I normally finish my noodles when the broth is delicious, but this time I refused a refill of the soup. There were small pieces of pork and bamboo inside the broth, but nothing else. The broth was simply too salty and vinegar-y. Also, the ramen wasn't anything special either, simply a miss, and even my friend said he preferred the tsukumen to the ramen. So will I return? Errr probably not... read more
I was esctatic being in a hotel two streets away from Shugetsu. I had leveled up my ramen tastebuds after being in Tokyo for a week prior to this Hong Kong trip, hence my second Shugetsu experience was very different from when I first had the ramen here two years ago in March 2017. There was a quick 5-minute wait for a seat. I ordered the tsukemen (dipping ramen) as it's become one of my favorite type of ramen. The servers ask you for desired portion; it's worth noting the pictures make portion seem larger than it is because there's a bamboo-mat that strains the water, hence elevating the noodles. My gripe and downgrade to 4-star rating is the broth, arguably the most important part of ramen. It was very salty and OILY, the layer of oil was close to an inch THICC! My wife had the regular ramen and agreed the broth wasn't anything special and was very salty. The pork and half-cooked egg was the saving grace, very tasty! read more
8 years ago
Read good reviews on this place so we decided to drop by for late brunch. When you walk in you have wooden bar seats to your right and wooden wall-bar seats to your left. Very casual place. You are given two sheets to order. One for food and one for drinks. You are also given menu that has pictures of the food. Menu also shows you how to eat them. Service was very good. I heard noodle is made by hand here so I was looking forward to the experience. I ordered the spicy ramen. It had really nice texture and the spicy broth wasn't too spicy but definitely had a kick. I also had dumpling and eggs. They were pretty good. My whole experience was very good here. Looking to return before going back home. read more
A really popular place for tsukemen. The restaurant is up a small uphill section of the crowded HK streets but it is worth the trek. Not surprised but we found ourselves on the waiting list at this really popular place in the prime of dinner hour. Luckily for us, a table for two is a relatively easy ask for a busy restaurant. We were happily seated at the bar seating and started to browse through the menu. The specialty here is tsukemen and it's best if you don't stray because then you will be missing out. The tsukemen dipping sauce has this awesome seafood sweet, sour, and savoury tang to it that keeps you grabbing more noodles to dip and slurp up. Their magic "fish powder" has sardines and mackerel that give the soup it's great fishy taste. I got the spicy version of their tsukemen so there was a little bit of heat mixed in while my YEA got the OG version. Another great thing about this spot is that whether you choose 100g, 200g, or 300g of noodles, it's the same price! Take note that they do not offer a kaedama. No doubt, I got the 300g because I wanted to eat this as long as I possibly could! This place has really satisfying tsukemen and it is king of my personal tsukemen hill for the time being. read more
9 years ago
Stumbled across this gem while walking around aimlessly in Hong Kong during a long layover and I knew it was destiny! I saw the store front and saw the Michelin guide sticker and it was a no brainer. I was going to eat here. Since I was on a long layover, my friends and I had a bunch of backpacks and luggage that we were carrying around.. but they were kind enough to seat us in the back and gave us a space to put our baggage. Even though we had a communication barrier, we were all able to order just fine. I got a chance to try the tsukemen ramen as well as the shugetsu ramen from my friends and I can say they were delicious. Those orders came with a choice of noddle serving size (100g, 200g, 300g) but since they are all the same price I recommend getting the most bang for your Hong Kong buck! While I was there, they had a summer special entree that was being promoted. It was an angus beef chuck with cold udon soup noodles. This was limited to only 20 orders daily and served at the central branch only so I obviously got that. The noodles are handmade. They were thick and had a good bite to them. The thin cuts of angus beef chuck was cooked to a nice medium rare. Seasoned and very tender! But the soup was what brought the whole thing together. It was light and refreshing but also rich at the same time. The saltiness of the broth is usually the the biggest factor that can ruin cold noodles but this broth complimented both the noodles and the beef perfectly. This small hole in the wall establishment in the streets of Hong Kong definitely gave me a memorable dining experience. At around $10-15 US dollars, I say it was worth it! TL;DR - Visit this restaurant if you ever find yourself in Hong Kong! read more
9 years ago
I'm a huge, huge fan of tsukemen ( Japanese dipping noodles) and whenever I see a restaurant that specializes in it, my heart skips a beat. Ordered the spicy tsukemen and the shugetsu tsukemen, which I'm assuming is the regular one. The noodles are just the right amount of thickness and the perfect amount of bounce. The shugetsu tsukemen had an interesting tang, which I'm assuming comes from the bonito flakes and their special sauce, and is very refreshing! The spicy tsukemen was very spicy, almost a little too spicy for my taste :) A little bit of history: Shugetsu uses sauce that has a 140 year old history from Japan and has been fermented for over 18 months, giving it its complex and rich flavor. Will definitely be back! read more
4 years ago
10 years ago
A ramen spot worth stopping by. Lunchtime might have a bit of queue but dinner is manageable (at least, during weekends.) They do serve tsukemen, and though their noodles are perfect, the sauce isn't as good as Tsukemen Mitaseimenjo in Causeway Bay. They offer a variety of ramen styles; I've tried their namesake one and it satisfies. For sides, the grilled pork over rice was just okay, not as impressive for me. However, the fried soft chicken bone is not to be missed: it sounds strange, but texture-wise it's chewable and simply yummy, breaded deep fried goodness. And if you can't get down with that, you're wrong. read more
I ordered my first tsukemen here and it was pretty good. The ramen was fresh and thick. The sauce was ok, i found the taste to be a little light when dipping. I thought getting the noodles served cold would hold the flavor more. Overall this place is solid and is pretty American friendly. read more
If you expected a restaurant that has been repeatedly recommended in the Michelin guide to be great, you'd be right. I came here for lunch, and despite the long wait, I feel the food was definitely worth it. I had their shoyu (soy sauce) Chashu (roast pork) ramen, with the strong (flavourful) broth and it was excellent. Everything went really well together. The pork was tender and juicy, which was a pleasant surprise considering how most of the ramen places I went to would have had rather dry slices of cha-shu. The noodles are cooked to just the right texture, as you'd expect of a place of this magnitude, and they give you just enough toppings to ensure that you capture some excellent flavours in every bite. The chashu is mildly sweet, the seaweed and pickled bamboo shoots add a pleasantly salty flavour to the dish. The gyoza was not great, then again, they're known for their noodles. Keep in mind that this place gets really busy, so if you're going for lunch, especially on the weekdays, aim to be there before they open (possibly 11:15am), as the restaurant is popular with tourists and locals that work around Central and Sheung Wan. If you're there for dinner, keep in mind that they close at 7pm on Sundays, so make sure you arrive way before then, as there may still be lines close to closing. read more
They make their own noodles! And they give a lot of it too! ...Well, you have the option of choosing how much noodles you want, so if you're hungry, get a large! I got the tsukemen (~100hkd) here, and its perfect. The broth/sauce is on the saltier side but that is to be expected since tsukemen is dip noodles. If you don't know what that is, you dip the noodles into the broth/sauce for flavor to eat. Then when you are finished, they'll pour stock into the bit of broth so you can drink it. Hopefully the stock will dilute the saltiness of the broth/sauce so you can actually drink it! My favorite part about ramen is the egg. The half cooked egg here is the best I've had. It's perfectly cooked with flavor and yolky gooiness in the middle. Mhmmmm! The ambience of the restaurant is cute. You can see them making the noodles in front of you! It really reminds me of Japan with the way everything is put together. The service was on point as well. I loved it. This was definitely one of the more authentic Japanese restaurants. read more
10 years ago
This place was recommended to me by some fellow travelers I met here in Hong Kong and I couldn't be more grateful. This place takes the noodles and ramen experience to a whole new level, one where you'll never eat regular microwaved ramen again, promise. Probably because this place has been Michelin rated for the past 3 years running. The noodles are all made in house daily and you basically dip them into the flavoring of your choice and then eat them. Afterwards the remaining flavoring is turned into a soup by adding a chicken or veggie broth. The Tsukemen is probably my favorite so definitely try that and in terms of sizing the 200g is the perfect medium to fill you up, 300g is a lot and you better be hungry. Happy hour runs 3pm - 8pm with BOGO beer so keep that in mind as well. Heads up it's a hole in the wall and not all too big so peak hours may have a wait or be packed. I went around 5 and it was an easy in and out. This place is a hidden gem but well accessible in central Hong Kong. Must try! read more
8 years ago
8 years ago
10 years ago
I had my first taste of dip noodles here, so I don't really have anything to compare to, but have just returned from Japan recently so my standards are pretty high. With that context in mind, my verdict: the food here was pretty good! The store's specialty is the dip noodles, which basically includes a serving of their homemade ramen noodles (I'm a fan) and a bowl of dipping sauce (either regular or spicy). The noodles come in serving sizes of 100, 200, or 300 g. I'd say the 200g is plenty enough, but since they're all the same price you could definitely splurge and go for the 300! Since the sauce is for dipping, it's a little saltier than usual. I like the complex layers of flavor in the sauce (it's not just pure saltiness), and the pork belly slices in it were pure fatty goodness. I'm a big fan of the noodles; they're made in house (you can see how they make it through a glass window from the entrance) and has the right chewy texture. At the end of the meal, you can ask the server to pour some clear chicken broth into the remaining dipping sauce, transforming it into a more drinkable, less salty but still rich broth, which makes for a satisfying end to the meal! We also ordered some sides (dumplings and radish) which were also solid. The store is pretty small and mainly consists of counter seating (with two larger tables in the back), but even with a crowded store our server was really attentive, refilling our tea often, which I really appreciated. read more
8 years ago
12 years ago
9 years ago
9 years ago
Great find literally around the corner from Lan Kwai Fong Hotel. We live in London where there is zero tsukemen so were hunting it in HK. Arrived at 11.45 and got seated straight away (opens at 11.30)... 10-15 people waiting by the time we left at 12.30... seriously popular place and I can see why. Closes at 9pm but get there before as there is a line even then. Went for spicy tsukemen- same price for all 3 sizes of noodles(100/200/300g!!) Would definitely go back and in fact will for sure! read more
8 years ago
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10 years ago
