Prior to me trying truffle ramen at Suparakki Ramen, I have actually been eyeing Kanshoku Ramen (Bar) for sometime. But them not having any promotion was the reason why I didn’t try them earlier, until today.
For a conventional Tonkotsu or Shoyu ramen that starts at $13.90, it has better demonstrate some extraordinary edges for it to be worthwhile. But really, what propelled Kanshoku Ramen to much fanfare cannot be further from their Truffle Ramen, be it dry or in broth. Kanshoku Ramen is actually a local set up since 2014, so that takes away some authenticity and have to be complemented with creativity. I guess that’s how their Truffle Ramen came about.
So, me and my dining partner went in with only one thing in mind, their truffle ramen, one dry and one broth, so as to try and experience the best of both world in one sitting.
This is their most expensive ramen on the menu, needless to say, it has to be distinctive. Served with shaved Italian truffle, truffle pate, and blended with truffle oil, the broth is simply aromatic, didn’t quite overpower the nature of the Tonkotsu broth, but adding a finest that quite make this the king of all broth. Truffle, after all, isn’t being known as one of world’s three best ingredients without a reason. This is really not a Japanese thing, but the epitome of Europe’s finest delicacy easily overshadow the Japanese signature in this ramen, then again, let’s remember, that Japanese cuisines have a hugh influence from the continental, and they are very efficient in transforming an imported cuisine to make it their own, and better it in many ways.
To be honest, the couple thin slices of truffles are too little to whet my appetite, but then again, to ask for more is synonymous to asking them to increase the price. Other than that, there are two small, thin slices of melt-in-your-mouth charshu, cabbages, sesame, in addition to what I had mentioned in the above paragraph. Their noodle is my favourite Hakata-styled, thin and chewy, if anything, I find its quantity too little comparing to conventional ramen vendors.
For me, this is really special! Slices of shaved Italian truffle, truffle pate, and truffle oil truly spice up the chewy Hakata-styled thin noodle, and because it doesn’t come with broth, I feel the noodle is able to absorb a gigantic portion of truffle flavour, and with the sous vide egg providing a magical touch, the result is absolutely spellbinding! Naturally, I couldn’t help comparing with Suparakki Ramen’s own Truffle Ramen, but this one really brings it up a few notches. It’s less oily, tastier, and the torched charshu possess that added savoury missing from the broth version, complement the noodle magnificently.
In fact, after this, me and my dining partner had our coffee and fries elsewhere, and the remaining truffle aroma still lingering with the fries so well, that we couldn’t help suspecting the fries were sprinkled with truffle oil too!