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Highest Reputation Content
Posted by ExtraMSG on 06 December 2012 - 01:15 AM
Posted by ExtraMSG on 06 September 2012 - 08:38 PM
Posted by polloelastico on 03 May 2015 - 10:09 AM
Posted by Kukai Ramen & Izakaya on 08 April 2015 - 10:05 PM
One of Kukai's passion and goal is to serve ramen that is authentic. Ramen that is made the traditional ways with high quality process and ingredient. For example, our food preparation is the epitome of slow food. We boil our broth for 12 hours. We hand clean every single piece of chicken bones used for broth to make sure they are free of impurities. Our assortment of aroma oils are all hand made from scratch. Some of them takes 3-5 hours each batch to be made. We import our soy sauce directly from Japan. This is our baseline philosophy, quality food, quality process. It goes to our broth, oil, toppings, noodles, temperature, broth consistency control, and our Izakaya dishes. By the way our Chashu is at 12:00 o'clock position. menma usually at 5:00 ; ) Beyond the baseline quality, as true as beauty is in the eye of the beholder. Such is ramen in the mouth of the noodle slurper. There will be some of you whom we will pleasantly surprise and love to have you be part of the Kukai family. But undoubtedly some of you might find the Kukai flare not to be your preferred best. Similar to the diverse regional favor of ramen in Japan, Everyone have their preference. Such is this world of diversity and such is the magical and wonderful world of food. We can all have our best and nobody should tell us what our best should be. As long as we at Kukai manages to bring this quality ramen to you and be part of the community among other existing ramen establishment to spread our passion for this cuisine, we consider ourselves very lucky and proud.
Posted by ariel88 on 28 December 2014 - 01:21 PM
We went for dim sum just a few weekends ago and also felt like they were on top of their game. Really enjoyed the har gow, hum bao, and the sui mai. At first I was surprised that they only had 2 carts (one steam cart, one with metal shelves), but once I saw it in action, there's just no way for more than two carts to maneuver in that space.
Also, John Gorham was waiting to get in for at least 30 min before we left. Can anyone say irony?
Posted by FoodKid on 04 December 2013 - 05:07 PM
I figure I'll have to check it out if it's good enough to get Crunchysue to delurk after two years.
Posted by polloelastico on 28 April 2016 - 02:46 PM
I get that, but it doesn't change the reality that just going down the street 10 minutes to Rose HA & VL you're gonna get a better bowl of soup that is more satisfying in 1/4 the time without some tattooed malcontent judging your worldview.