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Friday, January 31, 2014

Rokubei

In August, two new shops opened in Umeda. Both in the Osaka Ekimae buildings, and both created by chefs who worked previously at Osaka staple Tamagoro. Offshoots of Tamagoro are not uncommon, and they almost always have some sort of fish-based broth. Rokubei, and its counterpart Uonosuke, are no exception. I decided to check out Rokubei's ramen this time, saving Uonosuke for later.

8月に梅田に新しい店が二つできました。両方大阪駅前ビルにあって、大阪の有名な玉五郎で働いた人に作られました。玉五郎から店がよくできて、そんな店が普通に魚介系のラーメンを作ります。最近できた六兵衛と魚之助もそんな感じです。今回六兵衛にして、魚之助はあとに行くことにしました。

The Bowl
The soup was based on bonito, and it did not let up on its fishiness. It was thin, but packed a punch. Even more than than the flavor, though, was the saltiness. The thin noodles were easy to slurp, and the power of the broth made them taste very fishy too. But still, partway through I couldn't take the level of salt and had to quit on finishing the soup.

鰹ベースのラーメンらしくほんまに魚の味がしました。とろりがなかったんですけど、味が強かったです。でも、めっちゃ塩辛かったです。麺が細くて飲みやすかったですけど、それも強い魚の味がしました。やっぱ、塩分がすごすぎて、スープを飲みきれませんでした。

Would I Go Again?
This broth was way too salty, I couldn't stomach it. Also, the shop has since closed.

塩辛すぎて、飲みきれませんでした。それに、閉店しました。

Should You Go?
No.

いいえ。

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魚らーめん 六兵衛

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