Hokkaido Ramen Santouka

Restaurant: Hokkaido Ramen Santouka

Cuisine: Japanese/Ramen/Noodle Shop
Last visited: March 6, 2010
Area: Vancouver, BC (West End/Robson/Downtown)
1690 Robson Street
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 6
Service: 4.5

Ambiance: 4.5

Overall: 6

Additional comments:

• Multiple locations (In US, Canada, Japan etc.)
• Closest thing to authentic Japanese ramen
• Best ramen in Vancouver – according to Japanese ppl too!
• Deceivingly big portions
• Specializes in ramen noodles
• Famous for signature Shio broth
• Famous for Toroniku Ramen bowls – limited quantity
• Famous for perfectly cooked noodles
• Authentically ramen is eaten with rice bowl
• Appetizers “coming soon”
• Long lines/busy
• Quick eat
• Cash only
• Clean & contemporary atmosphere
• Limited menu, but lots of options for customization
• A couple dollars more expensive than most
• Extra for green tea
• Minimum charge $7.95/person

**Recommendation: Toroniku aka “cha-shu”, Toroniku Shio Ramen, Toroniku Miso Ramen, hard boiled egg…ANY Toroniku ramen bowl, but especially Shio w/all the fixings…the Toroniku bowls have more pork and toppings served on the side.

This place is hands down the best ramen I have had in Vancouver thus far. I was recommended by a friend who got the inside from his Japanese friend. Through word of mouth I also heard that this place is the closest thing to authentic ramen noodles you would get in Japan. My expectations were set high and I was extremely excited.

I do like Kintaro, Benkei Ramen and G-Men Ramen and I’ve never had ramen noodles in Japan so I don’t know what authentic is…however I do trust Japanese people when they say “Hokkaido Ramen Santouka” is the closest thing to it in Vancouver. Some even said Kintaro is “crap”…I don’t think it’s crap, but after Hokkaido Ramen Santouka …it’s definitely not as good and not authentic if this is the real deal. Now it doesn’t necessarily mean Hokkaido Ramen Santouka is the BEST in Japan, but it is still good there. It’s actually a chain restaurant that exists in Japan as well so I’m very happy that it has made its way to Vancouver.

Hokkaido Ramen Santouka just opened so the line-up was a 30 min. wait and it’s didn’t stop for 3 hours. To be honest I’d wait in line again…it was worth it. It’s a bit more expensive then most ramen places and the portions looks small, but they’re deceivingly filling. Also go early because they almost ran out of egg when I was there and their house special “Toroniku” ramen bowls are a limited quantity. A lot of their appetizers like gyoza, salad and 2 sushi rolls are “coming soon” – I will definitely go back…soon too.

On the table:

**Toroniku Shio Ramen 6/6

• Smmered pork jowl (pork cheeks) and salt seasoned ramen $12.95
• + Egg $1.25 + Tokibi (corn) $2.00 + Yaki nori $1.45
• This is the signature, “claim to fame”, authentic and most popular ramen bowl offered.
• It’s limited quantity and first come first serve. Get it with all the fixings.
• The broth is a “pearl-coloured Tonkotsu soup” that is made with pork bones and other ingredients such as vegetables, dried fish and kelp.

• The broth is rich and creamy and so flavourful. It’s got a salty flavour that is so much more than just salt…it’s so complex and delicious. The saltiness is developed with layers of ingredients, it’s slow cooked and the pork flavour is distinct. This is one of the first times I have enjoyed Shio broth more than Miso broth.
• Unlike Kintaro and Benkei there’s not as many “floaties” aka pork fat bits floating on the top.
• Apparently some people think the broth is not hot enough, I thought it was hot enough…but they have a standard temperature they serve it at for optimal flavour.
  

• The noodles are delicious! They're al dente - a little harder (how they should be) and they have a great chewy texture. Apparently Santouka is famous for cooking their noodles perfectly too.
  

• It's a deceivingly large bowl...don't be fooled...it looks small, but the bowls are deep!

**Toroniku Miso Ramen 5.5/6

• Simmered pork jowl and miso (fermented soy bean paste) flavoured ramen $12.95
• + Egg $1.25 + Tokibi (corn) $2.00 + Yaki nori $1.45
• This is almost part of their “limited quantity” list.

• This was delicious as well! It was a bit more flavourful and richer than the Shio Ramen…but I almost thought it was a bit indulgent. The Shio is such a masterpiece already that the miso almost took away from it…it was still really good though. Still complex and layered flavours.
  
• It was creamier than the Shio and it tastes like there’s sesame sauce in it. It even almost tasted like peanut butter…it’s less salty then the Shio but also richer, heavier and nuttier in flavour.

The side plate of toppings that come with every Toroniku ramen bowl: Toroniku (cha-shu), black wood ear mushrooms, bamboo shoots, green onions and that fake "lobster/crab" thing made of mixed fish.

**Toroniku (BBQ Pork) or “cha-shu” 6/6

• Simmered pork jowl meat ($5.45 if ordered separately)
• This is THE BEST pork I’ve had served with a ramen bowl yet.
• It’s seriously soooo soft it comes off as the texture of cheese. It was so tender, flavourful and juicy. There’s only one type, not like Kintaro where they have lean or fatty.
• I want to give this an 11/6…I don’t even know why 11…it’s just so damn good.
• Even a toothless person could eat this…my grandma could eat this...that’s how tender it is.

• It’s not really fatty, but there is a layer of fat around the edges. It’s not thick or chewy so it’s not obvious and it doesn’t even taste fatty. It’s the kind of fat that you don’t really see or notice…I really don’t like fatty meats and this one didn’t bother me. It's just a bit oily...but so juicy and flavourful. There's an additional salty flavour to it.
  

• The side plate also comes with black ear wood mushrooms, green onions and bamboo shoots. Even the mushrooms and bamboo shoots are delicious. They’re both very fresh and the perfect texture of crunchiness and tenderness. Most places they’re too crunchy....which I like and got used too…but now I’ve had this, I prefer this.

**Egg 6/6

• $1.25
• I must give a special shout out for the egg. It’s perfect. As perfect if not better than G-Men Ramen.
• They almost ran out and I almost cried…but she came back and said they were able to make more…I was ecstatic.

• The middle was a dark orange and it was ultra creamy. Freaking love these soft boiled eggs…they do a great job with them here.

Ikura Gohan 2.5/6

• A bowl of rice topped with ikura (salmon roe) $5.45 Small size only.
• I prefer G-Men Ramen mini dons over this.
• Ramen noodles are authentically eaten with a side of rice – they have combination trays (ramen + rice bowl) but only the regular ramen bowls apply, not the Toroniku ramen bowls. I had to order them separately.

• Ikura Gohan rice bowl is the most authentic one. Japanese people order it and it was recommended by the server even though it’s not most popular.
• I thought it was ok.
• The rice is sticky steamed rice, it’s not flavourful like sushi rice is though – not supposed to be either.
• It has slices omelette on top that was very dry and came off as dried tofu skin.
• Overall it was too plain and simple for me. The only flavour came from the salmon roe. I actually ended up eating it with some of my miso soup broth…that was good!

______Shake Gohan 2/6

• A bowl of hot rice topped with pieces of grilled salmon $3.95 Small size only.
• I didn’t get the first part of the name for this dish...my camera flash got in the way :(
• The salmon is very salty and dry…it comes off as salmon jerky. It almost tastes preserved…not quite pickled, but very salted. It was a decent amount but I wouldn’t order it again.
• I liked the toasted sesame seeds on it though…added a little flavour.
• Overall the dish was too plain for me again and I still prefer and highly recommend the mini don’s at G-Men Ramen.
• Again – The rice is sticky steamed rice, it’s not flavourful like sushi rice is though – not supposed to be either.

Lupo Restaurant + Vinoteca

Restaurant: Lupo Restaurant + Vinoteca

Cuisine: Italian/Pacific Northwest/Casual fine dining
Last visited: January 16, 2010
Area: Vancouver, BC (Yaletown/Downtown)
869 Hamilton Street
Price Range: $20-30 (for entrée)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3.5
Service: 5

Ambiance: 4

Overall: 4

Additional comments:

• Located in historical Victorian house
• Executive chef Julio Gonzalez Perini
• Italian chef
• Specializes in Italian
• Italian with West Coast influence
• Extensive wine list
• Casual fine dining
• Clean menu, nice selection
• Home made desserts
• Great presentation on the whole
• Very friendly service
• Cozy, intimate atmosphere
• Great for parties, private rooms available
• Dinner from 5pm
• 5-6:15pm 3 course set menus $28/$38 available

**Recommendation: Hard to say – I liked parts of each dish. Ideally it would be braised pork cheeks on soft mascarpone polenta…which is a combination of 2 entrees. I’ll have to recommend the braised beef short ribs, and the lamb shank ossobucco is popular too. I’m very curious about the chicken; it’s supposed to be amazing. For dessert: Panettone Bread Pudding, Tiramisu

Lupo Restaurant + Vinoteca recently reopened. The restaurant was originally Villa Del Lupo Restaurant but they went through some new owner and also had to reinvent themselves. Rather than catering to the $50+ clientele they are targeting to a $30-40 crowd and hoping for a more casual atmosphere. As much as they’re trying to revamp themselves it still feels intimate, cozy and slightly pretentious, although the service is not at all. Good thing! It’s almost impossible to leave this “cozy/intimate” atmosphere because the restaurant is in a historical Victorian house from 1905. I felt like I was walking into someone’s house for dinner, it reminds me of Mis Trucos on Davie, but more upscale.

It’s supposed to be serving traditional Italian food (what I was told), but the menu looks more West Coast Italian to me. The main ingredient in each dish is Italian, but there’s still some creativity and small global influences to it. I was more impressed with the service and presentation than I was with the food. The food was good, but it sounded better and I don’t think any of it reached its full potential. Everything was missing a note and parts of every dish had something going for it, but no dish on the whole was outstanding - it was quite good though. I would come again, but I also wouldn’t chose to come again.

My dessert post

On the table:

Ricotta Gnocchi 4/6

• Braised pork cheeks and porcini mushroom “sugo” $14/19 (14 appetizer size, but quite big)
• The pork cheeks were the tenderest meat out of lamb shank ossobucco and braised beef short ribs. It was really juicy tender and soft which just a thin layer of fat around the edges. Even as an appetizer it came with 2 cheeks which was a great surprise.
• The sauce was “sugo” almost like a ragout made with stewed tomatoes and mushrooms. The sauce was very simple in flavour and tasted mainly like tomatoes so it was quite tangy and one dimensional in flavour. I wanted to taste some red wine and some meaty flavour like beef stock.
• The mushrooms were very slippery and very soft. I didn’t feel like the mushroom flavour cooked into the sauce though.
• The gnocchi wasn’t a traditional gnocchi. The concept was there and I was really excited about it, but it sounds better than it was. I couldn’t taste the potato, and if I paid close attention I could taste the ricotta, but if I didn’t I could have forgotten it was in there. The ricotta made the texture a little more mushy and soft than typical gnocchi is. They also put some minced flat leaf Italian parsley and minced carrot into the ricotta potato mixture. It was quite flavourful, but I didn’t warm up to the texture.
• This may be getting a bit picky, but the gnocchi was inconsistent in terms of size. They were very oddly shaped and it might be because the ricotta made for an overly soft dough.
• They were also missing the fork indents so it’s didn’t pick the sauce up as well as it could have.
  

Risotto 3/6

• Seasonal wild mushrooms and garlic confit $16/20
• The biggest issue with this was the size and plating. The ricotta gnocchi as an appetizer looked the same size and was probably more filling than the mushroom risotto as a main dish size.
• It was served on a plate and I think it should have been served in a deeper dish. I wasn’t too impressed with the plating which is unfortunate because everything else was plated well.
• This wasn’t my dish, but I did get to try it. Based on my sample I wasn’t too impressed. I’d be really disappointed if I ordered it because at $20 it was really small and I’d still be hungry. Not just me too, anyone would.
• The price comes from the fact that this dish is loaded with mushrooms. The mushrooms are great, juicy and plentiful, but the rice is still hard. The texture could have been creamier and I felt like it was rushed.
• It also needed some truffle oil, which would have enhanced everything.

Lamb Shank Ossobucco 3.5/6

• Lamb shank ossobucco with lemon saffron risotto $20
• This has been an item on the menu for 20+ years. It’s the only item that has carried on from the old menu and it’s one of their most popular entrees.
• The presentation is lovely with mini scoops of zucchini and carrots – talk about fine details to plating.
• The lamb was coated with a simple tangy tomato sauce and it was tender but it could have been tenderer. It wasn’t falling off the bone and it still required some kni fe and fork action. The lamb also had a slight gamey taste at the end, it’s wasn’t too strong, but I’m really sensitive to that taste and I could taste it.
• The lemon saffron risotto was creamy but the rice was still hard again. It tasted like exactly what it sounds like so the recipe was quite simple. It was tangy and I could taste both ingredients, but not much of anything else. I could have used more parmesan cheese to give it more flavour. It maybe could have used some peas too, to give it some texture.

**Braised Beef Short Ribs 4/6

• Braised beef short ribs with soft mascarpone polenta $24
• It was really good, but could have been better. The au jus was the problem for me.
• The braised beef was boneless and very lean with little bits of juicy fat around the edges. It wasn’t chewy either.
• The meat was very tender but not necessarily juicy (except for the fatty parts) because there weren’t many spices or seasonings if any.
• The braised beef had more fat than the pork cheeks yet the pork cheeks were most tender out of the 3 meat entrees. The braised beef still shred away with a fork, but still not as easily as the pork cheek.
• The mascarpone polenta had a great texture and I loved the ultra creaminess. It’s creamier than the risotto. The problem was I couldn’t taste the mascarpone – even keeping in mind mascarpone has a very mild flavour. It was almost like mashed potatoes, but less starchy and it has a mealy (like polenta is) in texture. I really liked it though – just missing the cheese factor.

  

• The gravy they served it with also wasn’t very reduced. It was actually very salty and tasted like over salted beef au jus. At first I did not like the runny texture of the gravy, however with the polenta as the starch it worked well. If you let the polenta absorb the au jus then the mascarpone flavour completely disappears even more than it did before. The sauce was very overpowering and didn’t enhance the dish.
• On top of the short rib was a crispy piece of pancetta. I think it’s deep fried, but I didn’t like it. It was salty, and it looks nice, but it has the texture of egg shells.
• If the gravy is going to be like this then they need to serve it in a deeper dish so that the polenta can absorb the sauce. They should have served it like my Roasted Duck Leg at The Irish Heather.
• Again it had nice presentation, but hard for me to capture.
  

I didn't forget the dessert...yes there is always room...;)