>> Friday, August 28, 2015
Atmosphere: Warm wooden interior surround the dining room to allow their patrons to really focus on the enjoyment of their ramen bowls.
Price Range: Mid $10s
Food: It’s really all about the chicken broth ramen here, but we also wanted to give their appetizers a try especially since the Tako Carpaccio soundly quite inviting. Thinly sliced pieces of octopus are served with a citrusy ginger yuzu dressing, radishes and onions making for a light start to our meal. It was a great way to really cleanse the palate. The octopus had a nice texture and was not chewy, a twist on the conventional carpaccio.
I also wanted to try the Spicy Salmon Roll which again was a slightly different from the normal roll. This version includes tempura crumbs and cucumber inside then topped with salmon and chili peppers. I liked the added crunch from the tempura bits, especially for those who find salmon to be a bit mushy. The addition of the chilis to the spicy mayo gives it a bit more of a kick. I love spicy food so anything to up the ante is a win in my books.
Although all their appetizers were delicious, we were definitely there to try out their ramen noodles, made with chicken broth instead of the typical pork bones, making it friendly for those who don’t eat pork. I ordered the Spicy Miso Ramen topped with a soft boiled egg, cabbage, garlic chips, sesame seeds, kale and char siu. The benefit of using chicken as a base for the broth made for a lighter soup which still had quite a bit of flavour. Although for those traditional ramen connoisseurs it may or may not stand up to their love of the pork bone soup base. I really enjoyed the taste of the char siu which was flavourful without being salty and the cook of my egg was perfect having the right amount of runniness in the yolk. I definitely preferred the soup spicy and will definitely be ordering it again this way in the future. I actually wouldn’t have minded if it was even a bit spicier!
To end the meal our server mentioned that they had Cinnamon Mochis for dessert and we didn’t look back. The mochis were soft on the inside and lightly fried for a crisp outer layer, dusted with cinnamon sugar it was like an Asian mini donut. I really enjoyed it coupled with their House Made Ice Cream, which was green tea that day. Flavours change often so be sure to ask your server!
My Pick: Spicy Miso Ramen, Cinnamon Mochi
Overall: Although I’m a huge fan of pork based ramen, I have to admit that I also quite enjoyed the chicken based broth. I found it to be lighter than the conventional ramen broth and it’ll be a great option for those who can’t eat pork, like a couple of my friends. Even though you’re there for the noodles, I highly recommend trying some of their appetizers as well and hopefully you’ll be pleasantly surprised.
Ikemen Ramen Bar
217 10 Street NW