The Nagoya Foodie: Hakata Hitokuchi Chibimaru Gyoza: Even Though Gyoza is the Specialty, the Ramen is Worth the Trip

Wednesday, September 18, 2019

Hakata Hitokuchi Chibimaru Gyoza: Even Though Gyoza is the Specialty, the Ramen is Worth the Trip

Hakata ramen (from Fukuoka) can be smelly with its tonkotsu broth (pork broth has a distinctive smell) and it can feel quite heavy in the mouth. However at this restaurant, the signature ramen is made from chicken broth. The noodles are thin, characteristic to hakata ramen and are cooked al dente; even to the last bite, they don’t get soggy. The broth's chicken flavour is very prominent and is creamy like a cream of mushroom soup with less fat compared to a tonkotsu pork broth. It coats the noodles nicely, not too thick. The tree ear fungus gives no particular addition in flavour but adds a crunchy texture in addition to the negi (Japanese leek), which makes it a bit healthier with some veggies. The coarse black pepper provides a good disctraction from the saltiness (as does the negi). The housemade chicken cha-siu uses thigh meat so it’s fairly juicy and flavorful. The outer layer of skin is melt-in-your-mouth soft and adds great chicken umami. The nitamago (boiled egg that has been flavoured by simmering or marinating in a soy sauce based broth) is not too salty as often can be, and goes perfectly with this chicken based ramen who's broth brings out the creaminess of the yolk. I don’t usually drink the broth of my ramen, but this is one that I like to do. I still have to drink lots of water with it though to cut through the saltiness.