Ramen Do Auckland – Shoyu

Auckland
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March 25, 2013
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Comments Off on Ramen Do Auckland – Shoyu
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Tags: shoyu

Shoyu Ramen is not about having lux topping or adding exotic flavours. (like adding lobster on top or making Tom Yam version) It’s about simplicity. There should be coherent narrative between Soup, Noodle and topping. Like moving from one story to another in a film, transition is as important as movie scene it self. I went to this restaurant today with my dad . He ordered Shio (Salt) Ramen and I ordered Shoyu (soy), which is at the top of their menu.

Soup – 4/5
Not often known, but ramen use mackerel or bonito stock as well as chicken and pork bone stock. This ramen had very good fish base. It was more apparent in Shio Ramen than my Shoyu, which had more pork like stock mixed with good fish base. Excellent stock.

Noodle – 2/5
It is unfortunate their noodle is less than average. It is a bit dry and hard. Good noodles should transfer good taste of soup at the same time deliver nice texture to your mouth. It was doing neither. Soup and noodles were disjointed experience, not together.Topping – 2/5.
Average. Pork Chyashu was quite nice, but these days it is average to find good Chyashu. Egg was a bit flat and flaky.

Environment – 3/5
Located in Newtown, next to famous Italian Gina restaurant.. a bit far from Central Auckland. And parking is hard around there.

Good ramen, if they work on their noodle, it would be awesome…
This place would not go bankrupt in Japan

This review was requested by Kate

— at Ramen Do.

Overall