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March 2017

Sacramento, CA

Takumi Izakaya Bar

Jury duty and an extra long lunch break has given me the opportunity to check out nearby restaurants. I had heard Takumi serves a $50 bowl of lobster ramen and I admit it turned me off from trying the place. The most expensive ramen I have had in the U.S. has been either at Ippudo in New York or Ramen Shop in Oakland. All under $20 still. The thought of spending $50 for a bowl of ramen in my opinion is gimmicky. Ramen is just not fancy food. Go ahead and dress it up all you want but the most important elements are simply the noodles and the broth.

I ordered the miso ramen. The chashu was delicious with just the right amount of fat. I prefer a  soft yolk to the point of runny but these were pretty darn close and very tasty. Unfortunately the broth lacked depth and was a tad too oily. The menma (bamboo) tasted off as well. Even though the ramen was underwhelming the service was above and beyond excellent.

My six week jury duty stint has really made me one tough customer. I have come back another time and ordered the bento lunch with mixed tempura and gyoza. Once again the food didn’t wow me but thumbs up to the service. I kept thinking maybe I ordered the wrong dishes judging from the happy diners around me thoroughly enjoying their food. Keeping an open mind I should try their happy hour and will have to try their yakitori dishes and sushi another time. Ramen boy can try their tantanmen. That will be the true test.

Third time lucky.

Takumi Izakaya Bar
826 J. Street
Sacramento, CA
(916) 228-4095
@TakumiSacramento

Sacramento, CA

Shoki Ramen Shamrock Ready

Bonding time with ramen boy over some noodles after his soccer training. We can be creatures of habit and order the same thing. I thought I’d change it up and order the curry ramen but the Matcha soy milk ramen caught my eye. I like drinking green tea but having it in a ramen broth I was a bit skeptical. The broth was subtle with a green tea flavor but matcha has a slight chalky bitterness to it which is hard to mask. I was impressed that the flavor was smooth and coated the noodles with each bite. Simply adorned with chashu, bean sprouts, fresh spinach and seaweed.

I think the chef created this ramen when Shoki Ramen was featured at The Ramen Lab in New York during the summer. Timely with St. Patrick’s Day coming up and I am glad that I tried it.

Going to stick with the usual in the future though. After all, Shoki Ramen makes a mean bowl of tantanmen.