Ramen Farewell: Sayonara Tampopo - Rowland Heights, CA

I first began this blog almost one year ago exactly and my very first post just happened to be Tampopo in Rowland Heights. I'm not sure why I chose Tampopo to be the first--perhaps because they were also new and about to embark on a mission to feed the world with ramen--but it does make me a little sad to see them also be the first of all the ramen-ya's I've featured on this blog to close. Sunday June 1st will be their last day of operation so if you happen to read this in time and live nearby, you may want to bid them a ramen farewell.


I was the first one to arrive for lunch today and the sign above just said it all. It's unfortunate to see them go, but I have a feeling that the owner Tajima-san will be opening again in a different location relatively soon. After speaking with him for a generous amount of his time, he told me how he owns the Tampopo name and its recipe and briefly explained his plans to franchise the company. We both agreed that a more compact ramen-ya in an easily accessible area (Diamond Plaza is a traffic nightmare) would be a better experience for everyone. Hopefully Tajima-san won't wait too long to reopen. A world with one less ramen-ya is a world that I don't like being in.


One of the reasons why Tajima-san is closing this location is due to the increasing operating costs. Since tonkotsu ramen (their specialty) takes over 10 hours to cook everyday, the cost of the gas alone has increased ~$400 a month. After hearing that, I don't blame him at all.


So my last bowl (unless I go back again tomorrow) was the tonkotsu based Mabo ramen. I usually prefer the Mabo ramen with a shoyu base, but I just wanted something familiar yet different. I first fell in love with their Mabo early last year and would frequently hop in at lunch time for a quick satisfying bowl. This Mabo was no different. A thick, rich taste with excellent noodles and just enough spice to tingle your tongue.


I also got a half order of chahan to aid in moving the thick Mabo soup down my throat. Today's chahan was the best that I've tasted from all the other times I've ordered it at Tampopo. Perfectly fried without being overly greasy.


With that said, I reluctantly got up from my seat, bowed and shook hands with Tajima-san, gave him my regards, left the waitress a nice tip (she won't have a job after tomorrow), and swiftly exited Diamond Plaza most likely for the last time. Sayonara Tampopo!

池袋大勝軒 特製もりそば つけ麺 - Ikebukuro Taishoken Special Morisoba Tsukemen

My recent reviews of instant nama ramen fittingly end with Yamagishi Kazuo-san's famous Morisoba tsukemen. Initially wanting to try this first, the expiration date (like before) has coincidentally led me to save the best for last. Are you ready?


The contents include:

• 大勝軒 もりそば スープ (Taishoken Morisoba soup)
  
• メン (noodles)
  
• メンマ (menma/bamboo shoots)
  
• チャーシュー (chashu)...yes I said chashu...I was surprised too!
  

Only one word can describe these noodles--perfection. I can't believe an instant ramen in a little box can contain such amazing noodles. Just holding them in my hands before boiling them felt like I was caressing royalty. They were softer than usual and free of all clumps, like every fresh noodle should be. And after a three minute bubble bath, they were ready for some skinny dipping.


I normally don't follow the directions when it comes to how much water I need to add to the soup, but since this was tsukemen I decided to use the precise amount. But wait, there's a problem: How do I measure 250cc? Since I left my graduated cylinder in science class long ago, I turned to everyone's best friend--google.


I'm not used to soups being this strong, but after a few dips I couldn't stop and was hoping that my bowl of noodles would never end. The soup was tangy with a strong fish essence that coated everything it touched with instant marination. The chashu was also amazing. As soon as I took it out of its airtight package, it began to break apart like all genuine slow-cooked chashu should. And it practically evaporated in my mouth. I'm still shocked that this box even contained chashu. This can't be real...I must be dreaming.


The menma was also surprisingly fresh. Chewy yet crunchy and brought to life by this soup.


So that's it for instant 生 ramen for awhile. I hope you enjoyed them as much as I did. Hopefully I'll be surprised by another package like this again soon. Especially since I have to find something to replace my weekend bike rides. Btw, my motorcycle is still missing and I've now considered lojack to be useless and a complete waste of money!

桑名 (Kuwana) とんこつ Instant Ramen - さっぽろ 生ラーメン

Tonkotsu ramen from Sapporo may seem out of place, but lately it's been the norm as the different types of ramen have migrated throughout Japan. Kuwana's tonkotsu ramen is a prime example that can hold its own against the originators in the south. The owner even claims that the dreams of his small shop will ultimately reach the skies. And in order to let the ramen reach your soul, you must drink all the soup!


The contents include:

• 桑名とんこつラーメンスープ (Kuwana tonkotsu soup)
  
• 特製ガラスープ (Special Gara Soup)
  
• 桑名調味油 (Kuwana Seasoned Oil)
  
• メン (noodles)

So smooth. This ramen could pick up the ladies without lifting a noodle. It's truly a pop star! The extravagant hint of garlic and subtle sensation of sesame elevates this ramen to the heavens.


The dark speckles in the soup (it's not flea dirt) were from the seasoned oil that contained the key ingredients. If it weren't for this oil, this ramen would be far below average.


The noodles were softer than what I'm used to, but anything mixed with this soup becomes god-like.

Here's a little video of the soup showing its other worldly behavior. It almost seems to replicate the turbulent atmospheres of nearby planetary gas giants. Perhaps this is what the chef meant by reaching the skies.

すみれ (Sumire) Instant Ramen しお味 - 札幌ラーメン

My motorcycle was stolen today (ToT). My brand new 2008 sportbike...gone. In broad daylight from the apartment complex where I live...unbelievable. So naturally I turn to ramen for comfort. (Sorry if this is too much personal info, but it's just been a strange day.) Anyway, on to the review!

Having already tried Sumire's instant しょうゆ味 (shoyu) ramen and then their famous miso ramen at Mitsuwa's Legendary Ramen Fair shortly thereafter, the time has finally come to experience しお味 (shio). And if it's anything like the previous two, it shall not disappoint.


The contents include:

• すみれ　しおスープ (salt based soup)
  
• 香油 (perfumed oil)
  
• メンマ (bamboo shoots)
  
• メン (noodles)
  
• and a picture of their original shop with cooking directions on the back.
  

Slurp, slurp...slurp, slurp...aaaah. Ramen is the best comfort food and Sumire's Shio Ramen is pure Japanese soul food. The shio flavor (with hints of chicken, pork, and mirin) was amazingly light and refreshing, even on a hot day. The menma had a soft crunch that was remarkably fresh for having just traveled ten hours on a plane. No jet lag for this bowl!


As I expected, the noodles were excellent! Their firm, chewy texture made me daydream of a place where the best ramen-ya's are on every corner and where motorcycles never get stolen. Oh if life were only that good.


Although the feeling of having something taken from you sucks, I'm just glad it was only a motorcycle and not a friend or family member or a reader like you. If the police can't find it, insurance will take care of it--no big deal it can be replaced. I just hope they catch those bastards!

千歳王将 (Chitose Oushou) Instant Ramen

In the city of Chitose (near Sapporo), there lies a ramen-ya named Oushou and their famous 赤味噌 (Aka Miso) ramen. In the words of the chef, the soup feels so good going down your throat that once you give it a try you'll never be able to erase it from your mind. Those are some strong words and I have no doubt that his soup will live up to them.


The contents include:

• 赤味噌ラーメンスープ (Red Miso Ramen Soup)
  
• 特製ガラスープ (Special Gara Soup)
  
• メン (Noodles)
  

It's not everyday that I can enjoy something solely exclusive to Japan while living here in Southern California. And even though it was reaching 100+ degrees today, I couldn't help but crank up the stove and start heating it up some more.


This Aka Miso ramen didn't taste like your average miso ramen. Could it be the chicken soup stock? Or the chef's secret miso recipe? Whatever it is, the soup's smooth earthy flavor was strong enough to ignite the senses. It tasted like royal blood pumped directly from nature's veins. And the chef was right! I won't be forgetting this taste anytime soon.


See how the soup stains the noodles as if to give them life. The texture of these noodles were outstanding and its sponge-like characteristic made them that much more enjoyable. I hope to someday visit Oushou in person.