PETE TITTL: Ten Gu Ramen Brings a Successful Recipe to the Northwest | food

We’ve been getting more and better ramen restaurants in recent years, and Ten Gu Ramen seems to be one of the most popular, opening a second restaurant in the Northwest at Coffee North Rosedale, near the new Blue Table Authentic Thai Cuisine. Written a few months ago.

We first wrote about Ten Gu’s sister restaurant in the Southwest on Gosford Road near Sam’s Club a couple of years ago and found it to be one of those little hidden treasures, a little spot in the neighborhood of more famous chains like Buffalo Wild Wings and Chili’s. A bit hard to find but worth the effort for the dumplings, ramen and tempura. Like his restaurant in the Northwest, it was small but well decorated, reasonably priced and served thoughtfully prepared food.

Expect more of the same at the second location, which has a seven-seat counter, a few stalls around the wall and a couple of tables that seat couples. Sometimes you walk into these little restaurants in malls, and they are more minimally decorated with utilitarian care than any actual idea. not here. To the right as you enter is a wall of stacked stone in various shades of gray and black. Reversible beautiful mural. The net impression you end up with is that this restaurant is more expensive than the prices shown in the menu.

As in the other restaurant, the variety on the menu is impressive with eight different types of ramen, three udon dishes, and many other different things like fried chicken, spam musubi, many different versions of fried rice, pork chops, and shrimp Potatoes, tuna carpaccio, tempura, tuna and crab rolls, soft shell fried crab and even spicy cucumber. decisions decisions.

I had my heart set on a bowl of beef rice ($7.99), but our waitress said it wasn’t available. Given the price of beef lately, I’m hard pressed to see how you can make money at that price. So instead, I went to buy the shrimp fried rice ($12.50) while my companion ordered the spicy shrimp ramen ($15.75).

Both were simple but satisfying, the rice very moist, made with spring onions, bits of scrambled eggs but no peas or carrots and about ten medium-tasting fresh shrimp mixed in. As in my companion’s soup, the shrimp had everything you are looking for in freshness.

My buddy wanted to make sure I warn you that the ramen is really hot, although when I sampled it, I didn’t find it aggressive either. Delivered.

The stock featured plenty of corn kernels and green onions, with a stray patch of bamboo here and there. The pasta was chewy and thick. There was a boiled egg there as you’d expect; Although some restaurants use quail or duck eggs, this is a regular chicken egg.

They use tonkatsu broth made from pork bones that works with shrimp. (The vegetable ramen served here, however, has vegetable broth.) Spicy pork ramen ($12.99) with peanuts is something we’ve enjoyed in the past at the other location.

I must say the staff, both in the kitchen and dining room, were masked and taking all proper sanitation steps in the dining room. Sadly we still have to talk about it, but hopefully the end is near.

Although it seemed that only two people were working in this small restaurant, the crowd was lighter than at the other location and we had no issues with the service.

Pete Tittl’s Dining Out column appears in The Californian on Sundays. Email him at [email protected] or follow him on Twitter: pftittl.

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