kNaru0online
The old Gasoline before they moved locations.
Ramura and 566 in Seoul. Back then, Ryujin hadn't opened yet, so I remember 566 being the only Jiro style in Seoul.
Midou, the Chuka Soba spot that's gone now,,
Also Napira Jiro, and was it Hakata or Paitan,, they only sold it at their late-night spot, and I thought that was the absolute best at Napira. They don't make it at all lately, so I haven't had a chance to eat it,, The bottom one is Butagang. Maybe I've become a total ramen laota (otaku), but even when I ask for high saltiness (yomdo), no local places manage to pull off a satisfying sodium level..
Menya Jun, the place that changed my whole ramen life,, Until then, I had just eaten stuff like Gasoline or Ramura when I went to Seoul, but I was genuinely shocked the first time I had their Shio. As soon as you take one spoonful of the soup, that chicken oil scent spreads pleasantly, and the insane saltiness slams your tongue—*sigh*—I was a ramen newbie back then so I couldn't finish all the soup, but if I went now, I could probably mix rice in and eat it all.
Kimuen, which I think is the most consistent place in Busan these days. The Kani Aburasoba is just legendary,, It's a real shame, though, that extra options like noodle refills aren't available.
Taka Ramen, which is now gone,, Their Mame Paitan was truly legendary. Although the dried radish or broccoli did feel a little out of place.
My favorite, Bokdong-i's Place,, always stable and consistently running. When I went often, I used to go twice a week without fail, but since I finished my public service duty (Gongbung-i service), I don't go out much, so I haven't visited. Gotta go soon.
Menchovi, hot these days, tastes great. Seems like the most textbook Shio.
Kaneda Jjaplailai. A flavor I think about sometimes.
Some place in Ulsan and Gwangju, but it was just so-so.
Ninomae, did they change their noodles lately? I remember trying it once and never going back because the noodles weren't my style.
Artist store, which I went to for the first time last week. You truly cannot trash the flavor.
Daegu Napira, but you should just think of it as a completely different store from Busan Napira,,
Sakana, which everyone raves about. I went with a friend and we got one Niboshi and one Tai (sea bream). Hmm, personally, the Niboshi tasted a bit more like Katsuo (bonito), so it was tasty, but I thought, "Is this really Niboshi?" The Tai, though? Totally recognized (SSYJJ). Just straight up delicious.
Osaka Jiro Reki Shio Kizame. 300g noodles with extra Abura and Ninniku (fat and garlic).
They serve it separately like this, and dipping the noodles in it is pure paradise,, I ate the Napira Jiro in Busan and Daegu after this, and *tsk*, if you're going for Jiro, you really gotta go at least to Seoul.
Iekei in Kyoto. Just a standard Iekei taste. The saltiness (yomdo) was normal, but still salty.
Menya Hanabi's Nagoya main store, which also has a few locations in Korea... It tastes good, but unlike other ramens, I feel like Korea actually does a great job with Mazesoba.
This place called 'The Possibility of Broth and Flour' (in Osaka) I visited to try some unique ramen. The way you eat it was unique. If you just judge the flavor of the Shio ramen itself, it's maybe average? Something like that, but changing it up while you eat made it unique and nice.
--------------------------------------------------------------------------------- I'll try to write posts often going forward.
"Fellow ramen heads are loving the detailed review, debating which Napira location reigns supreme, and dropping jokes that even gourmet ramen is just 'half a serving of Shin Ramyun' in the end."
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