香港大角咀｜Kamitora

嚟過咁多次都唔錯, 每次都期待佢地嘅期間限定, 今次就係呢個 熟成醬油白湯soba (岩手南部鳥) , 可以話係最jeng, 湯勁濃勁creamy, 好開心嚟到食到, 真係必食!

食過三款拉麵，每次湯底都夠熱。 1. 大角咀限定醬油拉麵。 名不虛傳，是我在香港食過最好味的醬油拉麵。 湯底好有層次，做到濃而清 (味道豐富而不油膩不過咸)。 溏心蛋亦好味。(溏心蛋不是原味，而是有調味的，我比較鐘意)。 薄切叉燒和麵條正常，能配合湯底。 整體融洽，絕對是5星。 2. 期間限定 和牛片牛骨湯拉麵 牛骨湯濃厚，有牛味。 和牛片嫩滑，很有牛味，跟湯底很夾。 湯底加了洋蔥粒，增加層次，很好。 整體有種長崎那種 和風mix西式 的fusion感，幾有趣。 缺點是湯底本身不太有層次，而且偏咸。(洋蔥粒太少，中和不了咸味) 食到後段我直情要加水溝淡佢來食。 4星。 3. 海老虎精選 傳統蝦味噌款，湯底濃厚但少層次，又係食到最後會覺得太咸太油。 炙熱厚叉燒夠香，但油膩。 薄切叉燒今次感覺有點過熟。 肉丸子調味不錯，好味。 4星。

推介辣大豆芽。雖然要$15一碟，不像某「猛獸」拉麵是免費的，但是出奇地爽。不肯定是否自製的，但我下一次一定會叫一碟。 拉麵。點了赤虎特色，$142。以香港的拉麵舖，價錢跟過江龍的日本名店差不多....在大角嘴是略貴（因為週圍食店林立，種類亦多）。所以，不用等位，而且人不多。可以安心靜靜地食餐飯，休息下。 味道？肉丸似貢丸，但應是自家製的吧。叉燒也是正正常常。最特別的是五花腩。腩極厚，但豬油是不斷溶入湯底。腩肉瘦的部分煎得極香，加上沾了豬油，我想不到香港有拉麵店能做出同樣入口即溶的五花腩（叉燒？）。平時我極少想食肥肉，今次都慢慢地細心找出可以吃的較瘦的部分。 如果你喜歡五花腩，一定要叫「特色」。標準拉麵沒有這一塊肉。 Translated by Claude: Highly recommend the spicy soybean sprouts. Although it's $15 a plate, unlike a certain "monster" ramen which is free, it's surprisingly delicious. Not sure if it's homemade, but I will definitely order it next time. Ramen. Ordered the Tiger specialty, $142. This price is comparable to the famous Japanese shops that opened their chain stores in Hong Kong....It's slightly expensive in Tai Kok Tsui (because there are many surrounding restaurants and variety) . So no need to wait, and it's not crowded. You can eat your meal in peace and quiet, and rest. The taste? The meatballs seem like fish balls, but should be homemade right? The char siu is normal too. The most special is the pork belly. The fat layer is extremely thick, but the pork lard continuously melts into the soup. The lean part of the pork belly is fried till extremely fragrant, plus coated in lard, I can't think of any HK ramen shops that can make pork belly (char siu?) that melts in your mouth like this. Usually I rarely feel like eating fatty meat, but this time I slowly and carefully picked out the leaner parts I could eat.