Food, Food, and More Food Thread

Tu_triky wrote:I love their toroniku shio ramen. The pork is so tender it's criminal.

Yeah, I could go for a bowl.

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bmwracer wrote:
Yeah, I could go for a bowl.

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Much better picture! It's really the only bowl I get from Santouka...perhaps because there really isn't another ramen-ya that actually serves that type of pork which I believe comes from the cheek, which is why it's so soft and tender.

Tu_triky wrote:Much better picture! It's really the only bowl I get from Santouka...perhaps because there really isn't another ramen-ya that actually serves that type of pork which I believe comes from the cheek, which is why it's so soft and tender.

I'm getting hungry. :drooling:

bmwracer wrote:
I'm getting hungry. :drooling:

Too bad we don't have ramen delivered to customers like in Japan.

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Tu_triky wrote:Too bad we don't have ramen delivered to customers like in Japan.

That would be awesome. :mrgreen:

bmwracer wrote:
That would be awesome. :mrgreen:

Heck yeah. :dancing:

Today's L. A. Times had an article in the Food section about a ramen shop in Torrance (182nd St) called Yamada-ya. Has anybody been there? They're known for their tonkotsu ramen.

Sengo wrote:Today's L. A. Times had an article in the Food section about a ramen shop in Torrance (182nd St) called Yamada-ya. Has anybody been there? They're known for their tonkotsu ramen.

I went there once. I wasn't overly impressed. Haven't been back since. Rather go to Santouka, Mottainai, Daikokuya or Ramen California.

Sengo wrote:Today's L. A. Times had an article in the Food section about a ramen shop in Torrance (182nd St) called Yamada-ya. Has anybody been there? They're known for their tonkotsu ramen.

Rameniac reviewed the place back in September: http://rameniac.com/

Tu_triky wrote:

I went there once. I wasn't overly impressed. Haven't been back since. Rather go to Santouka, Mottainai, Daikokuya or Ramen California.

Having already tried Mottainai and Daikokuya (which were delicious), it would be disappointing to eat something less than those two. Thanks for your opinion. :)
Next on my list is to try Ramen California.

bmwracer wrote:
Rameniac reviewed the place back in September: http://rameniac.com/

Thanks for the link! It sounds like it's OK but I hate to be disappointed. I've been wanting to try a good tsukemen..... do you know of any good places? Was supposed to eat it in Japan but I ran out of time. :(

Sengo wrote:

Having already tried Mottainai and Daikokuya (which were delicious), it would be disappointing to eat something less than those two. Thanks for your opinion. :)
Next on my list is to try Ramen California.

Feel free to try it of course; I just didn't think Yamada-ya was that good. The restaurant is extremely small, probably the smallest of all the ramen shops in L.A.

Given the handful of reputable shops, one can afford to be discriminating with regard to repeat visits for ramen.

Tu_triky wrote:Given the handful of reputable shops, one can afford to be discriminating with regard to repeat visits for ramen.

For sure. :victory:

bmwracer wrote:
For sure. :victory:

You know. It's like if you don't like a place...on to the next one.

Tu_triky wrote:You know. It's like if you don't like a place...on to the next one.

Yup.

I typically give a place two chances to impress me... Unless it's really bad, then once is enough.

bmwracer wrote:
Yup.

I typically give a place two chances to impress me... Unless it's really bad, then once is enough.

Yeah, I'm the same. I usually give a place a second chance.

Los Angeles is a bit too far for me to go for ramen. :hehe:
I'm liking my Maru Ichi here in Mountain View.
What makes good ramen btw?

Itazura ichiban wrote:Los Angeles is a bit too far for me to go for ramen. :hehe:
I'm liking my Maru Ichi here in Mountain View.
What makes good ramen btw?

I'm sure it is whatever tastes good to you. :)

The shops that tend to have good ramen, tend to fuss over the stock that goes into making the broth. Some shops spend an exceedingly long time simmering all the ingredients that go into making soup, hours and hours. Of course the quality of the noodles and other ingredients, like the chashu pork, whatever vegetables, etc.

With so many different ingredients that can go in to making a tasty bowl, it's easy to see why there are thousands of shops throughout Japan.

As bmwracer, suggested before...check out www.rameniac.com. It's dedicated to all things ramen and actually has a primer on various styles of ramen.

Itazura ichiban wrote:What makes good ramen btw?

Something that doesn't come in a styrofoam container or plastic wrap with a "flavor packet."

bmwracer wrote:
Something that doesn't come in a styrofoam container or plastic wrap with a "flavor packet."

Fried dried noodles and a foil packet of MSG is not to your liking? :beaten: