
My mouth was already watering when I walked into the spacious, hip, restaurant-style dining room. RYOMA is nearly all tables, which, while nice, makes it a bit hard to get the waiter's attention. I knew what I wanted but still took a gander through the multipage glossy menu - in addition to the Tomato Cheese, RYOMA serves classic shio ramen, shio ramen with katsuo fish stock, mild tantanmen, and a series of teppanyaki iron hot plates featuring griddled meat and comically oversized gyoza.

It just takes one glance to realize what a unique bowl RYOMA's ramen is. Tomato paste? Leafy green vegetables? A slice of fucking lemon? What in the dogg, sir. But it works, I swear to god it works. RYOMA's tomato ramen is based in a simple and thin salt broth with a hefty amount of tomato sauce tossed in. The tomato sauce isn't the gloopy canned stuff, but rather is replete with fresh hunks of crushed and stewed tomatoes and a nice blend of mild spices. After a squeeze of citrus, the first bite tasted like it had as much in common with a tomato-based spicy Thai soup as Italian pasta.

That said, Italian was definitely the overall impression, with just enough of a "ramen soup taste" to balance it out and remind you that you are eating ramen, and not just spaghetti served in a fancy bowl. What really gave it extra punch was the mozzarella cheese - a far cry from processed cheese, this stuff had a rich and sweet yet slightly pungent flavor, rather than the bland but fatty taste of some mozzarella. Balance it out with some palette-cleansing greens, and you have yourself an eminently slurpable bowl. The noodles were thickish, whitish, and flattish, not surprisingly not too different from Italian pasta.

I ordered a side of an umetama "plum egg." While most ramen shops's ajitsuke tamago (flavored eggs) are just soaked in a soy sauce broth, RYOMA lightly poaches theirs in a thin Japanese sour plum vinegar, making the yolk sweet, sour, and runny. As a final touch, every bowl of ramen comes with a free mini-sized bowl of rice. So, at my server's suggestion, I waited until I finished my noodles...

...sprinkled in some of the tableside fried shallots...

...and mixed myself up a nice risotto to finish off the meal.

I patted my belly twice, paid my bill, snagged a copy of the new "Ramen Bank" magazine, and left behind my emptiest bowl in quite some time. RYOMA's Sio Tomato Cheese is ramen as a full, balanced (uhh, sorta) meal, and hit the fucking spot. Another highly recommended bowl.
4 comments:
i'm gonna check this out for sure
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