Ukkokei ramen RON is from Japan and I was lucky to try the ramen otherwise I would not have ventured here because it is not near the MTR.
The logo is a big red circle with Dragon written in the middle, slightly similar to the the logo for Kurotaki (Black dragon).
Basically they have three types of noodles with four different broths: Miso, Tonkotsu, Shoyu and Okinawa salt.
The broths here all have Silkie chicken in it.
All the noodles are topped with Menma, fried onions, Japanese roast pork and an egg.
On the table they have condiments such as preserved ginger, black pepper, garlic and shichimi, but I felt that the ramen tasted good enough without them.
The different ramens are paired with different broths to bring out the best taste.
As a personal preference I like the thin white noodles.
The bowls that they use are quite special too (forgot to take photo) because there is some minerals smeared at the base which keeps the temperature constant for longer and said to make the noodles taste nicer too.
(see magazine clipping)
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Miso broth ramen:
The broth for this was delicious, it was thick and strong with a layer of oil on top which keeps the noodles hot.
It was paired with the curly ramen because more soup could adhere to it giving it a strong taste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Okinawa salt ramen:
The taste of the soup was lighter than the Miso but not that salty even though the broth is salt flavoured.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Thin white noodles tossed sauce:
This one was my favourite because they used the thin noodles and the sauce was rich and every strand of noodle was flavoured.
Each mouthful was delicious with spring onions and crispy fried onions.
They only serve 20 bowls per day.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Personally I liked the Miso broth and the noodles tossed in sauce.
For improvements, it would be great if there was an English menu because it took me quite a while to figure out the ramen and what to order.
The logo is a big red circle with Dragon written in the middle, slightly similar to the the logo for Kurotaki (Black dragon).
Basically they have three types of noodles with four different broths: Miso, Tonkotsu, Shoyu and Okinawa salt.
The broths here all have Silkie chicken in it.
All the noodles are topped with Menma, fried onions, Japanese roast pork and an egg.
On the table they have condiments such as preserved ginger, black pepper, garlic and shichimi, but I felt that the ramen tasted good enough without them.
The different ramens are paired with different broths to bring out the best taste.
As a personal preference I like the thin white noodles.
The bowls that they use are quite special too (forgot to take photo) because there is some minerals smeared at the base which keeps the temperature constant for longer and said to make the noodles taste nicer too.
(see magazine clipping)
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Miso broth ramen:
The broth for this was delicious, it was thick and strong with a layer of oil on top which keeps the noodles hot.
It was paired with the curly ramen because more soup could adhere to it giving it a strong taste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Okinawa salt ramen:
The taste of the soup was lighter than the Miso but not that salty even though the broth is salt flavoured.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Thin white noodles tossed sauce:
This one was my favourite because they used the thin noodles and the sauce was rich and every strand of noodle was flavoured.
Each mouthful was delicious with spring onions and crispy fried onions.
They only serve 20 bowls per day.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Personally I liked the Miso broth and the noodles tossed in sauce.
For improvements, it would be great if there was an English menu because it took me quite a while to figure out the ramen and what to order.
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