If I was able to read Japanese I believe that this sign states the name of this business to read:
"Hayataro Ramen"
But, alas, my Japanese is restricted to common greetings and simple food and drink orders, and my understanding of the written word is even less. Thusly, I am left to the good graces of one Mrs. Higashino (a wonderful woman who ensures that the meetings I attend at Mitsui Zosen are comfortable and efficient) to translate for me the hieroglyphics adorning the abutment of this establishment.
What I DO know is that behind these walls exists some pretty darn good ramen. Delicious, flavorful, greasy and yummy, filling my belly to ebb the pangs of hunger and jet-lag.
The primary element within is a Tonkotsu broth, pork bone. There are many other elements and versions here as well, but the main substance is that of the pig.
As this is a business lunch we'll have tea. Cold, refreshing, oolong tea. A large pitcher resides full time at our table, making the replenishment of these small glasses easy and fast.
One of my favorite things in Japan is the visual depiction of the food on the menu. This is not for the foreigner in the large city, this is a standard modus operandi, and it kicks ass. Point and mumble and smile, works like a charm. Makes you feel like you're actually communicating!
Yes, this stuff is spicy. And really good. I used it for dipping the gyoza that were on their way.
Mmmmmm, gyoza
Handmade, fresh made, expertly made, sofaking well made
Oone-san had this. I believe he said this was a sweet ramen, meaning the broth was lighter than the one to come my way shortly. Still a Tonkotsu broth base but possibly without the extra layer of fat or other mystery adds? Who knows, looked and smelled fantastic.
Here's mine. Spicy Tonkotsu ramen and a side of Karage (fried chicken chunks) and Gohan (rice)
Yahata-san had the same, but just the Ramen
Chicken perfection
So much flavor, so much crispness. Truly amazing. The glop to the side is Kewpie Mayonnaise. The best, most flavorful mayonnaise ever made, and it's Japanese. You can get it in San Diego tho, Mitsuwa Market, and a dozen others in Kearny Mesa carry it. A perfect accompaniment to the chicken.
The item of note in the photo below is the egg.
Perfectly cooked. Not runny, but not a rock either. Firm enough to pick up with chopsticks yet soft enough to melt in your mouth.
The magic of a really good ramen lies in the separate elements, eaten separately that are wonderful, yet when, near the end of the meal, when sparse bits are at once combined together, the flavors work in harmony, a concert of flavor, together yet not such a deep reliance that if absent one feels lacking. More of a feeling of when present there is a greater understanding, deeper meaning. Feeling only the positive, sensing none of the negative.
Pork loin.
Cooked to perfection. Seemingly every piece is cut from the end, where all of the flavor, all of the juice, all of the essence is driven.
Below all of this are the stars of the show, the noodles. Sadly there are no photos, only memories, flashing, floating, emerging and then gone waiting patiently to be revived by the next wafting of scent.
And then it's all gone
Full, satisfied, ready for a nap
Eat more ramen
DVA
