I’ve been running my YEG Food Deals pages on this site for over four years now and, having expanded to sharing information on social media, I’m finding that more and more businesses are starting to reach out to me on their own. In the case of Menjiro Ramen, their sister restaurant Jang (also new) is the one that direct messaged me through Instagram.
On Monday, December 17, Menjiro Ramen would be having their grand opening. To celebrate, they were running a week-long special for $10 noodle bowls. Kirk and I actually attempted to visit on that first day. However, to avoid disappointment, I phoned ahead when I got home from work to see if we should bother to drive over.
Turns out, they had literally just sold their last bowl of soup. I followed their Instagram page over the next few days and it seemed that they were consistently selling out. It wasn’t until Saturday afternoon that we managed to make it there and snag some noodles for ourselves.
Unlike most other shops, Menjiro Ramen only serves soup made using chicken rather than the usual pork. For that initial visit, we were told that we only had the option of their Tori Paitan, a creamy broth. That was okay with me since I had my eyes on the Black Garlic, which uses that soup base, and Kirk ordered the Spicy Red ($10 each that day). They were short of the pork shoulder that typically comes in each bowl as well. To replace that, we would receive pork belly instead.
It didn’t take long for the kitchen to prepare our meals. Both bowls came out piping hot. I sampled Kirk’s Spicy Red. It literally had a deep orange-red colour to the soup. I sampled the broth by taking a couple of sips. Personally, I found it a tad too spicy for me. It had a very peppery finish that lingered at the back of my throat. I don’t really enjoy heat like that as it’s sort of irritating. It did taste pretty good though. I simply wouldn’t be able to have a whole bowl of that in a single sitting.
I thought my Black Garlic ramen was a lot more manageable. The broth may have been saltier and grainier than I’d prefer, and I was a hoping for more noodles. Yet, I thought the texture of the noodles was al dante with a nice bite. I also loved the pork belly and the chicken seemed to be well-seasoned. The marinated egg and pieces of bamboo shoot were delicious ingredients.
Being so new, I wanted to see if a second visit a few weeks later would make a difference. We stopped in again for lunch on another Saturday, making sure to arrive shortly after opening to get the best selection. Menjiro Ramen was only half full, and I had noticed on their social media that they were no longer posting about being sold out, so the restaurant must not be as busy as when initially launched.
On this occasion, Kirk and I both opted for the creamy broth-based Spicy Miso Ramen ($14.50 per bowl). We also started with a plate of the Cheesy Takoyaki ($6.50).
Kirk tried the takoyaki, but he didn’t love them. He found the texture of the interior was too smooth and the exterior wasn’t crispy enough. I’m not entirely sure what Menjiro Ramen uses for the center. Traditionally, takoyaki is made with a wheat-flour batter and it’s filled with octopus, green onion, tempura crumbs, and green onions. When there was octopus lacking, these were quite mushy on the inside. Overall though, the mouthfeel didn’t bother me. They fit my memory of the takoyaki I’d eaten from markets in the past. I imagined it was an incredibly creamed potato. The octopus pieces were apparent and I liked the consistency of the shell. What really improved them was the melted cheese. Honestly, cheese makes everything better, and it did its job in this particular case.
The Spicy Miso Ramen hit the spot. I feel like maybe the portions were somewhat larger than with the discounted bowls offered during their grand opening week. Then again, the bowls they used to serve the ramen were different (specific dinnerware for specific menu items), so maybe it was a visual trick. One thing I noticed was that the bowls, sadly, didn’t have any bamboo shoots this time around. Pork shoulder was in-stock though, so we got to try that. Not my favourite. We both liked the pork belly better. Additionally, I thought the chicken was a little more bland than before. Kirk commented that his soup wasn’t hot enough, temperature-wise. And, I will say that the space loses heat every single time a customer enters, especially on chilly days. On the other hand, the temperature of mine was fine (I can’t deal with scalding food). Whenever I pulled noodles from the bowl, steam came wisping up. The intensity of the spice was much more pleasant than the Spicy Red, too.
I don’t regularly go out for ramen, so it’s hard for me to compare with the several other places in the city. Still, on their own merit, Menjiro Ramen’s chicken-based broths are quite satisfying and, between the two visits, the service has been great. The business is also a welcome addition to the far south side of Edmonton, an area that was previously lacking a more than decent ramen spot. Hopefully this location continues to fit that bill.
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