This year's summer hasn't been as enjoyable as past years, it has been highly humid, mosquito ladened and tan-riffic. With such hot weather, all I want to do is laze by the poolside and eat ice cream to my heart's content.
But alas, ice cream is empty calories and I need some proper food, because I'm not a very nice person when I'm hungry.
This is how I found myself at Ichi-ban Boshi, the ever so popular Japanese joint in The Galleries Victoria. It is always crowded with hoards of hungry diners so I have never set my foot in there prior to this meal.
It is a hot day so a fellow foodie and I decide to start with a round of drinks to cool down. (I ran from home to station then station to galleries, what a workout!)
green tea cappuccino
I opt for the green tea cappuccino because I am a green tea fiend, that being said, I have high expectations for anything green tea, I love my matcha strong, so strong it leaves that unique slight bitter aftertaste. This green tea cappuccino unfortunately didn't tick any boxes, it lacked any kind of flavour and tasted like... well icy milk.
The melon soda on the other hand was a pleasant surprise, fizzy and refreshing, the best way to describe it would be melona (the korean ice cream) in liquid form. I would of preferred it without the ice cream though.
grilled beef tongue
Next we ordered a few entrees to whet our appetite. First up is my favourite grilled ox tongue, I prefer my ox tongue more thinly sliced but these were still pretty tasty with a good chew to them.
We also tried their okonomiyaki, or more commonly known as the Japanese pancake/ pizza.
I am a fan of crispy edges but this one was rather thick and floury (Too much carbs!) The dining buddy on the other hand loved it and gave it 2 thumbs up.
So why are we at Ichi-ban Boshi with the plethora of ramen joints that have opened in Sydney? Because at Ichi-ban Boshi, you can get tsukemen, a dipping style ramen where the "broth" and the ramen is served separately so that you don't sweat into your bowl of ramen.
I opted for the original tsukemen, which came with your standard toppings of pork slices, bamboo shoots and seaweed, with the "broth" in a separate bowl. The first few mouthfuls were delicious but after a few more, I found it to be increasingly salty, too salty that I ended up blotting my ramen noodles with the toppings instead of dipping the noodles in.
Do keep in mind how big the serving size of this is, I can normally polish off a standard ramen with no issues, but this one was so big I only managed half the noodles before noodle-sweats appeared.
tan tan tsukemen
I have issues with mince, but the dining buddy was lured in the promise of a spicy tan tan soup.
He loved the strong salty broth and promptly slurped it all up.
Ichi-Ban Boshi is always heaving with people so be prepared to wait for a seat, alternatively you can wander around kinokuniya (the land of money spending...)
So how do you like your ramen? ladened with piping hot soup or dipped in broth? Let me know in the comments below.
Till next time,