Wednesday, November 28, 2012

Jyoshoken Seasonal Special Tsukemen @ Ebisboshi Shotengai Great World City

Have you tried Tsukemen (つけ麺) or dipping noodles before? The basic ingredients are pretty similar to ramen; ie. noodles, toppings and hot broth. Probably like a deconstructed version where the noodles are served separate from the now thicker broth, and the way to eat it is to dip the cold noodles into the hot thick broth before slurping it up. Sounds familiar? Yep, much like eating cold soba!

You may have heard of the legendary Mr Kazuo Yamagishi (Taishoken - Higashi Ikebukuro), the inventor of tsukemen. Now, one of his disciples, Chef Hideyuki Nakagawa was recently in town to introduce Jyoshoken Seasonal Special Tsukemen.

From right to left: Chef Hideyuki Nakagawa and Mr Koji Yahata

Jyoshoken (常勝軒) Seasonal Special Tsukemen, crafted by Chef Hideyuki Nakagawa using freshly made noodles and broth made from pork and fish. Was invited to the tasting session at Ebisboshi Shotengai Great World City and thus, had the opportunity to sample this special dish.

Jyoshoken Seasonal Special Tsukemen
closer look of the noodles and toppings
hot dipping broth (boiled from pork and fish)

The egg noodles were thick and cooked just right, chewy with bouncy and springy texture. I was seated amongst native Japanese, so the guys were dipping the cold noodles into the hot broth and was slurping them up quickly while making "zuuzuuzuuzuuu" sounds. I tried to do the same and ended up splattering some sauce on my shirt. Ha ha! What was I thinking? -_-'

chewy and springy well cooked noodles

The dipping broth was concentrated, rich and very strongly flavoured. There were lots of menma (or bamboo shoots), spring onions and a slice of narutomaki (fish cake) in the bowl. Be patient for those who wants to drink up the broth. Now is not the time, yet.

The Special Tsukemen char shiu toppings was from three different cuts; Pork loin, pork belly and back of neck. The loin char shiu was far too lean for my liking, hence it didn't have the melt-in-your-mouth texture. The meat from the back of neck was tender but with a little bite at the same time. The roasted sesame added extra fragrance to the clean tasting meat. Nice. Liked the belly part lots, as it was the most tender out of the three. Yums.

pork belly and back of neck
pork loin

The ramen egg or ajitsuke tamago was almost perfect. Somehow, couldn't quite taste the seasoning in the perfectly textured yolk. Ate the egg last, so perhaps it was overshadowed by the strong taste of the dipping broth that lingered on the tastebuds.

ramen egg

After finishing the noodles, do request for the hot dashi (made from clear mushroom stock) to pour into the dipping broth to dilute it before enjoying it as soup. The dashi stock was unseasoned and has moderately strong mushroom fragrance.

dashi to pour into dipping broth

Jyoshoken Seasonal Special Tsukemen will be available at Ebisboshi Shotengai Great World City and Robertson Quay from now onwards till end of December 2012 (or until further notice). Priced at $16.80++ at Ebisboshi Shotengai Great World City and $14.80++ at Robertson Quay.

Zaseki - tatami styled rooms at Ebisboshi Shotengai Great World City
various sake on display

Here are Jyoshoken locations details:

Ebisboshi Shotengai
1 Kim Seng Promenade, Great World City
#01-22 Singapore 237994
Tel/Fax: 62356190

Daikokuya (Jyoshoken's full menu is available here)
30 Robertson Quay, #01-05 Riverside Village Residences,
Singapore 238251
Tel: 67371521

Special thanks to Prue, Mr Koji Yahata and Darren, from Komars Group for the invitation to this tasting session.


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