NOTE TO BLOG VISITORS - I am not currently doing noodle restaurant visit reports, but focusing on diving more deeply into noodle research, so this blog will be updated less frequently. For the latest Asian noodle news, and features from external sources, follow
Friday, June 28, 2013
Serviceable, If Not Artful, "Tokyo" Ramen At Asian Art Museum Cafe
I put quotes around the "Tokyo" in the AAM's menu listing of Tokyo Ramen, because to me, Tokyo Ramen implies a shoyu broth and today's ramen appeared to be miso-based (possibly with a bit of pork bone fortification). It was a forthright if not particularly complex broth that I enjoyed. The noodles were of the thin, curly style, and cooked hard the way I like. The chashu was on the dry side, and a bit meager in quantity for the price. If there was anything they didn't stint on, it was the noodles, really too many for the bowl, like a built-in kaedama. Overall, it was a brave attempt, but Cafe Asia won't be confused for a ramen-ya any time soon.
Where slurped: Cafe Asia at the Asian Art Museum, 200 Larkin St., San Francisco