The Ramen Variants of Ramen Nagi

The first time I ate at Ramen Nagi was truly unforgettable. I've never been back to the place but fortunately, after a few months a branch nearer my place of work opened. I set out to choose a favorite from the menu, but up to this point where all the variants are excellent choosing is difficult.

Red King
This variant (pictured below, right) has a tasty, complex broth: both sweet and spicy, and the fresh leeks add another layer of heat. The broth alone was enough reason for the visit. The thin noodles were perfect for absorbing the flavors. I was drenched in sweat after the meal--always a good sign.

Bonito King
This is a seasonal variant (pictured above, right), and I was glad I ordered it. Bonitos are medium-sized relatives of tuna. The bowl arrived with the strong aroma of  fish and spicy powder. I love the option of choosing the heat level--my bowl had just the right amount of spiciness. The raw leeks cut through the rich, gamy broth. This is one excellent variant.

Green King 
I had low expectations with this variant, but it works--the broth was dense with flavor. I love the instant hit of umami from the cheese and herbs. Dialing the heat up prevented this from being too cloying. Sarap!

Ebi Ramen
Another very flavorful, seasonal variant. I requested that they make the sauce and broth light and dialed the heat level to seven. I was perspiring after the meal and quite happy.

Black King
After a prior attempt that had too much garlic it overpowered the dish, I was able to get the combo right: I requested that they make the garlic, sauce, and broth light and I had the spice level dialed to eight. The result was a flavorful, balanced ramen.

Ramen Nagi
Padre Faura Wing
Robinsons Place Manila
Pedro Gil St,, Ermita Manila
(+63) 02 353 5063

Kokoro Ramenya's Tan Tan Men

I've been quite scarce, bear with me, since I'm buried under tons of writing projects. I apologize for the glut of ramen entries, but I have to post this. After going over my photo archives, I noticed that I forgot to write about this sooner. Forget Ukokkei. Kokoro Ramenya serves the better Tan Tan Men. (I prefer Ukokkei's Shio Tan Tan Men, though). Both establishments serve complex, milky-creamy, and nutty ramens, but Kokoro's is spicier. There's the usual visible layer of fat, which coats the noodles with the flavorful broth. This is one glorious ramen. 

I was happy to see more diners, Pinoys and Japanes, eating there during this particular visit earlier this year.

For an earlier post on the restaurant, go here. 

For my ramen house rankings in the Pasay and Manila area, go here. 

Kokoro Ramenya

2F S1-S2 1388 Roxas Boulevard cor. Sta. Monica & M Guerrro Sts.
Ermita, Manila
(+63) 02  254-9716

Mitsuyado Sei-men for Karashi Ramen and Black Pepper Chicken

Part of what I love about researching for this blog is the thrill of discovery. There's nothing like finally coming face-to-face with the resto you've only known previously online. The first time I ventured to Jupiter to look for Mitsuyado Sei-men I got lost. I was lucky the second time. The place was larger than I imagined, and was quite full with local and Japanese patrons. I love how the owners tired to replicate the traditional ramen houses in Japan. Another bonus are the well-trained staff, who know their way around the menu. I did not try the cheese noodles during my visit, but opted for the spiciest ramen in the menu.

The karashi ramen was complex and multi-layered, spicy and a tad smoky. There's a hint of fish sauce in the dark broth. Compared to a Greenbelt-based ramen house, whose name I will not mention, the onion stalks did not overwhelm the dish. This is the first time I tried the thick noodles, and I'm not too crazy about it. I like the slivers of funky bamboo shoots and the seasoned chashu. 

In my second visit I tried the Cheese Curry Tsukemen, opting for cold noodles. I was told to pour the cheese on the noodles, and then dip the noodles in the sauce. The combination of creamy savory sweet and sour was not to my liking. Well, at least my curiosity was satisfied. 

I prefer the Black Pepper Chicken more. It was lovely--smoky and moist with just the right amount of heat. Best eaten warm. I was fussing with my notes I forgot to eat it right away. 

Mitsuyado Sei-Men
#22 Jupiter Street cor Galaxy St
Brgy. Bel-Air Makati
(+63) 02 511 1390

Menya (Formerly Genya) Genki Tonkotsu Ramen House' s Pirikara Tonkotsu Special

Until recently, I didn't know there was a ramen house near my place. Thank goodness for the Internet, since it took some online research for me to discover Menya, formerly Genya, Genki Tonkotsu Ramen House (the change in name was because of change in ownership). Menya specializes in the tonkotsu ramen variant, regarded by many. This ramen involves boiling pork bones over an extended period of time, creating an opaque milky-white broth, very porky, and with a thin layer of fat on top.

I ordered the spiciest ramen in the menu--the pirikara (Japanese for spicy) tonkotsu special (menu price: P320.00). It was a  winner! Milky, clean, spicy, just apt for the cool weather. This is the clean spicy ramen that I love. They boil pork cutlets for 18 hours, and it shows in the flavorful, savory broth. My only quibble is the noodles, but the other elements: the char shiu (barbecued pork) and the mushrooms were spot-on. A few spoons into the dish, my sinuses were clearing. 

Menya Genki Ramen House completes my triumvirate of excellent ramen houses, along with Ukokkei and Santouka. After eating at Menya, I have now adjusted the rankings of what, to me, are the best ramen houses in the Manila/Pasay area:

1. Ukokkei Ramen Ron
2. Hokkaido Santouka Ramen
3. Menya Genki Tonkotsu Ramen House
4. Kokoro Ramenya
5. UCC

Be sure to order the green mango shake. The tart-sweet of the shake opened my palate for the ramen.

Happy eating!

Menya Genki Ramen House
Hobbies of Asia
Manila Ba Reclamation Area, Pasay

Hokkaido Ramen Santouka for Kara-Miso and Shio Ramen and Green Tea Marshmallow Mochi

When people ask me for ramen house recommendations, Ukokkei Ramen Ron is on top of my list, followed by Hokkaido Ramen Santouka. This is my second post on the latter. For the first, click here. Since discovering Santouka has a branch in MOA, I've dined there twice. This is my report on my twin visit. 

On my first visit, I ordered the Kara-Miso Ramen, described as having as "spicy soybean paste flavor." When the bowl arrived, it smelled so delicious. It was as good as Ukokkei's, but it was not spicy enough for me, until I realized the heat was building up to a slow burn. I love the fresh onion stalks (just enough) and the the firm strips of bamboo shoots. The  pork belly was very flavorful. 

On my second visit I ordered the  Shio Ramen. A taste of  the ramen confirms what I've long suspected--I lean towards the clean tasting ranen like the salt-based ones. It was creamy, and the goodness of the pork comes through. This bowl made my heart sing. It has a tendency to be gamy but nothing that a dash of pepper or spice powder could fix. 

For dessert I ordered two mochi variants--green tea marshmallow and blueberry cheesecake. I love the former--the strong green taste balanced by the creamy marshmallows. Santouka's mochi are premium mcohi. I love the texture--better than the usual mochi. It was as soft as palitao.

Hokkaido Ramen Santouka
SM Mall of Asia, Ocean Drive
Diokno Boulevard, Pasay City

Kokoro Ramenya's Gekikara and Hakata Karaka Ramen

I first heard about Kokoro last year, and when I read that it offers good ramen, I was intrigued. I made plans for a conquest.

Hakata Karaka: "tonkotsu noodles soup spiked with spices. A perfect blend of
creaminess and spiciness served with...chashu, kikurage, and soft-boiled egg."

During my first visit, I ordered one of the spiciest on offer: the Hakata Karaka. It was clean, light, yet flavorful, like Santouka's Shio Ramen. Spoon in the spices and the flavor profile becomes more complex. I love how fiery it feels in my mouth. My only quibble is that the noodles are not good enough as the rest. I love the accompanying fresh and pickled greens. I'm adding Kokoro to my go-to places for ramen, along with Ukokkei, Santouka, Ajisen, and UCC.

Gekikara Ramen: "extra spicy miso-based noodles soup with chashu and beansprout"

In my third visit, I tried the Gekikara Ramen. It was spicy--the heat was evident at first sip, but nothing I cannot manage. The soup tasted clean and nutty, allowing the smokiness of the pork to shine through. This is my favorite so far. I love how abundant the greens were. Halfway through, the heat wass unrelenting, so fans of spicy ramen, try this. Compared to the ramen I ordered from a much-hyped restaurant I recently went too, the Gekikara broth was not salty or overwhelming.

Try the matcha milk tea or shake as well. Both are divine, and the creaminess tempers the grassy flavor of green tea. 

Kokoro Ramenya
2F S1-S2 1388 Roxas Boulevard cor. Sta. Monica & M Guerrro Sts.
Ermita, Manila
(+63) 02  254-9716

Top Picks from Kai: Spider Roll, California Maki, and Ebi Tempura

Until a few years ago, I wasn't crazy about Japanese food: I find it too subtle for my taste. I saw the light eventually when my friends introduced me to sashimi, and later I began to appreciate tempura and ramen. In yet another get-together with former schoolmates, we agreed to meet at Greenbelt's Kai Restaurant. I wasn't expecting much from a mall-based restaurant, but I'm glad to have been disabused of such notion with the following excellent dishes:

The California maki (P190). I'm usually wary with this, because it is trite and usually sloppily done, but Kai's was firm, and tasted delicate and exquisite. It was a delight bursting the fish roe by pressing them with my tongue against my teeth.

The exquisite spider roll (P380). I gravitate towards bold flavors but I like the creaminess and crunch of the soft shell crabs and the umami goodness of seaweed. This dish was the best for me. 

The delightful ebi (shrimp) tempura (P390). It was light and delicately battered.

The Chicken teriyaki (P350)  was so smoky and flavorful, with a taste profile that is so Pinoy. I love the accompanying veggies. It was a perfect ending for a wonderful meal.  

Kai 

Unit 1-112 Greenbelt 5

Legazpi Village, Makati

(+63) 02 757 5209

Ukokkei Ramen Ron for Ebi Mayonnaise and Karamiso Ramen

It's no secret I love Ukokkei Ramen Ron (proof here and here). I love that there's a branch where I live--the culinary hubs like Bonifacio Global City could be logistical nightmare to got to, so I savor good restaurants within my vicinity, and patronize them often. I've been to Ukokkei about 5 times, and I fear pretty soon I'll be eating through the menu unless they offer new items. 

In my most recent visit I ordered the wonderful Ebi Mayonnaise. Imagine fat, soft prawns in delectable, sweetish mayo sauce. It was a bit saucy but the shredded greens soaked up everything. I also ordered the curry ramen but I found it just okay. 

A few months back I ordered the Karamiso, a miso-based ramen, and the spiciest on offer. It was rich, complex, well-balanced. As usual, the noodles were firm.  I love the caramelized onions. At first I wondered where the heat was. After a little swirl with my spoon, the heat became more apparent, until there was a growing contagion of spiciness mixed with the sweetish, nutty broth. A few minutes later my sinuses were clearing, my heart was singing. Mangan tila!

Ukokkei Ramen Ron
2126 A Mabini St., Malate, Manila
(+63) 02 516-5511

Yabu for Oyster Katsu (Breaded, Deep-fried Oysters)

I've read reams of articles, both online and in print, raving about Yabu, which bills itself as the House of Katsudon. I remember my mouth watering from descriptions of its bestselling tonkatsu--breaded, deep fried pork cutlet. I've always preferred my pork-chops straightforward, finding that coatings detract from the porcine goodness. Paired with unlimited rice and a saucer of soy sauce or fish bagoong with chilies and vinegar or calamansi, I'm all set. But I'm open to being proven wrong, so of to one of the biggest malls I go.

On my first successful visit (I retreated  a few days earlier--the restaurant was packed!), I went all out and ordered the Kurobota pork. From a quick search online, Kurobota pork is beloved for its flavorful, tender, pink-hued meat with high fat content. Kurobota is to pork what Wagyu is to beef. This heritage breed is not originally from Japan, but imported  Berkshire pigs, one of the oldest breeds in England. Was I blown away with my first Yabu experience? No, I wan't impressed. It was soft. It looks unusually pink. But that was it. Not even a dash of wasabi could save the dish for me. It might be excellent for many people, but as taste is highly personal, I guess I'm not a tonkatsu person after all.

I enjoy grinding the sesame seeds to be added to the special katsu sauce while
waiting for my order. It feels soothing and therapeutic

Many of my office-mates have been to Yabu, and they urged me to try the seafood katsu, especially the oyster katsu. And so, in the name of research, I gave Yabu another go a month later. This time I ordered the hire and seafood katsu mix, which consisted of pork cutlets, black tiger prawns, cream dory, scallops, eggplant and pepper. The fish and scallop were oh so fresh, thus soft and flavorful. The breading was just right. I appreciated more the pork this time. I ordered salmon separately. It was a tad too rich for me. I love the crunch of the breading and delicate and soft meat. The best for me was the fish and the scallop. They were light and crispy outside, soft and juicy inside. It was later that I realized I wasn't able to order the oyster katsu.

I ordered sake, and I love the way it was presented--the ice cooled the drink
without diluting the flavor

A few weeks later, I went to Yabu for my third visit after watching a fashion show with my niece. I ordered Hiroshima jumbo oyster set, which came well recommended by my colleagues. I now know why. The oysters were ginormous. More importantly, they were very soft and flavorful. The sauces and the batter do not overwhelm the oysters. I can't decide which among the sauces I like best.

In sum, I like the oysters katsu the best. It has a very strong flavor profile, which suits my very Pinoy taste. Yabu is consistent in its excellent service--I've always enjoyed being served by their courteous and efficient staff.

Yabu branches are located in SM Megamall, SM Mall of Asia, SM Southmall, and Robinsons Magnolia

Tagaytay's Mochiko for Mochi Ice Cream

Lately I have taken a liking to mochi ice cream. This confection is made of mochi (pounded sticky rice) on the outside and ice cream filling. The dough reminds me of palitao. The first time I ate mochi ice cream was from Mochiko's outlet in Cliffhouse Tagaytay, and every chance I get I try out the different flavors. Featured here are my favorites so far. Tip: wait for a few minutes for the mochi to soften before eating

red velvet and blueberry mochi. 

bestselling oreos and milk mochi 

this is my absolute favorite--durian mochi. very authentic, like eating frozen durian

Mochiko
Cliffhouse Tagaytay
Maharlika East, Tagaytay City
(+63) 917- 831 0624

Dipolog City's Umami Room for Japanese Cuisine

I wrote in an earlier post that I only learned to appreciate Japanese food recently. Having been used to flavorful Filipino cuisine, I initially found Japanese food as too subtle for my taste. But with age I learned to appreciate the clean and pure flavors of the latter. When I find myself yearning for respite from the bombast of local cuisine, I go Japanese.

While in Dipolog City, we treated ourselves to dinner at Umami Room located at D'Hotel, ranked 1 of 5 hotels in the city. Standouts for me are the ebi furai (fried prawns) and the sashimi platter, the latter beautifully presented in a wooden boat-shaped serving plate.

I'm not a fan of ebi furai, since most of those I've sampled were more batter than prawn, but Umami's version was different. The batter was light and exquisite, allowing me to appreciate the prawns. I love sashimi, and the fresher the seafood, the better. I love the squid sashimi--so soft, not gummy, and the sprinkling of fish roe made it more delicious.


Umami Room
5/F, D'Hotel and Suites
Rizal Ave. cor. Osmena Street
Dipolog City

Happy Returns: Ukkokei Ramen Ron's Bestselling Tan Tan Men

You will recall that I wrote triumphantly of finally locating Ukkokei Ramen Ron's Mabini branch in an earlier post. I was happy with the Shio Tan Tan Men, and I vowed to return for more, hopefully with the holy grail: the best-selling Tan Tan Men. They only cook this starting at 6 pm, and only in limited quantities, so consider yourself warned.

After that fortunate afternoon, I returned a couple of times. The first one was during a lunch blow-out for my colleagues. A few days later, I went during dinner, and finally got to sample the highly regarded Tan Tan Men.

Miso butter corn ramen. Flavorful, complex, well-balanced, and the pork was to die for

The Tan Tan Men, Ukokkei's bestselling ramen. Creamy, nutty, complex, yet
everything comes well together. A little heat would make this even more wonderful

I was glad I ordered this--perfectly fried crispy chicken and rich Japanese mayo.
There's a side of crisp green in light soy dressing for roughage

Crispy banana fritters. This is one of two dessert offerings in the resto,
and this one's a winner. Gentrified turon with langka. Best eaten piping hot

Truth to tell, I prefer the Shio Tan Tan Men to the Tan Tan Men. Until I'm convinced otherwise, the first ramen I tasted in Ukokkei is tops for me.

Ukokkei Ramen Ron
2126 A Mabini St., Malate, Manila
(+63) 02 516-5511

Manila's Ukokkei Ramen Ron for Shio Tan Tan Men

A bowl of golden goodness. Shio Tan Tan Men plain...

...and with  orange-yolked eggs

I spent hours one Friday night looking for the Mabini Branch of Ukokkei Ramen Ron. I've read reams of praise online and in print extolling the offerings of the so-called Ramen Nazi, particularly the Tan Tan men, and I wanted to know first-hand if this was well-deserved. I've seen many a girly bar and the facade of Pan Pacific Hotel, but not the ramen house, and so I called it a night, making an oath not to trust GPS again.

Two days later the stars aligned. I had a couple of hours to kill before gym class, and out-of-the-blue I decided to give my search another go. From Faura I took the jeep going to Dakota and alighted at Quirino, where I walked a few blocks towards Roxas until I reached the corner of Mabini. Ukkokei is located at the building after Caltex and just before Sogo.

The restaurant starts serving the Tan Tan Men at 6 pm, and only in limited quantities. I arrived around 5:30 pm. Seeing how dejected I was, the waitress whispered to me to try the salt-based Shio Tan Tan Men, which was almost as good as the bestseller. Spicy, creamy, nutty--very flavorful. The balance of flavors made my gluttony heart sing. I was quite full that afternoon, but I finished the bowl clean. Next time I'm gunning for the Tan Tan Men.

By the way, you could do away with the egg if it's not to your liking. Other than the vivid hue, it's nothing special.

Ukokkei Ramen Ron
2126 A Mabini St., Malate, Manila
(+63) 02 516-5511

Top Picks at Century Park Hotel's Tsukiji Restaurant

I've been to Tsukiji a number of times, and although I love the ambiance and the service, the quality of the food is inconsistent. When they're good, they're really good. it's all about fresh ingredients. It is the excellent dishes that prevent me from writing the restaurant off.

I usually order salmon for the Yakizakana Teishoku set meal. I should have asked the server, who suggested mackerel instead.

The California maki's always excellent.

The Shime Saba Sunomono (marinated mackerel) was stellar. Each bite was oozing with taste.

Late last year, the salmon for the Yakizakana Teishoku set meal was memorable. I'm still craving for the crispy fried skin.

The Yakiniku Teishoku (pan-fried slices of beef in ginger sauce)comes out consistently good.

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