Comments on: Ramen Showdown: NY v. SF

By: Santa Ramen, Part 2 « AMUSES BOUCHE

Santa Ramen, Part 2 « AMUSES BOUCHE — Sun, 11 May 2008 19:56:48 +0000

[...] Ramen, Part 2 In my last ramen post, I compared the merits of the two popular ramen joints in San Francisco and New York, but felt I [...]

By: Steph

Steph — Mon, 31 Mar 2008 04:28:47 +0000

Get there at least 10-15 minutes before the beginning time for Lunch or Dinner. Lots of people bemoan the lack of supply to meet the demand of the tonkotsu broth (I misspelled earlier – tonkatsu is deep fried pork) and the stewed pork. Perhaps they are restricted by the laborious cooking process; both of these have the intensity of flavor that can only be achieved from hours upon hours of cooking on a low flame.

By: susannah

susannah — Thu, 27 Mar 2008 05:11:27 +0000

I didn’t try the tonkatsu broth, so there’s no way I could have liked/disliked it…I got there too late to try the stewed pork. What time to you have to be there to get that? Why don’t they just make more of it so they don’t run out?
I guess I should have consulted with you before Andy took me there!

By: Steph

Steph — Thu, 27 Mar 2008 05:02:16 +0000

You don’t like the tonkatsu broth at Santa??? How is that possible?!? Their regular roasted pork really is nothing special…but their stewed pork is worth writing home about. If you want fat, there’s definitely some fat in both of those! You gotta get there early to get both the tonkatsu broth and the stewed pork b/c they always run out of both.

By: L'aura L

L'aura L — Thu, 27 Mar 2008 00:10:01 +0000

The tsukemen look delicious as well as those seriously large chunks of pork from Setagaya. The ramen from Santa looks pretty standard. I’ll be up in SF this weekend, maybe I’ll check it out. Thanks for the great writeup.