Setagaya
Someone told me to check this place out. And when I read that New York piece where the manager kinda slights Momofuku: "Japanese people do not go to that place." I gave them a point just for that; yes, it was on like King Kong.
So on a stormy miserable Wednesday nite I gave it a go. At first I'm confused because the awning says "Pan-Asian" something or another. Turns out it's 2 restaurants in one space and the lay-out could not be more awkward.
The menu mentions salt a lot. Me, I don't care if my broth is flavored with salt, shoyu, or (gasp!) MSG, as long as deliciousness is present. The menu states that all sorts of fancy ingredients are in use, but my broth, no matter how long the magic potpourri was boiled, tasted like salt pork and not much else. No complexity, no nuance. The one positive was the coddled egg; it was not the hard-boiled-til-green-rings-form variety. The charshu is supposedly prepared on a charcoal grill, but I'll take Minca's fatty porky heaven any day. Minca just kicks this place's ass all around!
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2 comments:
yo I dunno; I didn't really like minca's ramen at all, but probably because the first time I went, I went all out and ordered the extra charshu with the extra heavy broth and really couldn't handle it. basically, I was trying to be a hero and got burned. maybe I'll go with the miso ramen next time.
first off, make sure it's not over 75 degrees out when you hit this place up. and yeah, try the miso ramen without extra charshu. and if you don't like fat, maybe even opt for the chicken instead. if you do that though, i may have to mock you for like forever!
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