It's Ramen Monday again...
Ton Chan Ramen
Heard from my Twitter friend @sherimiya that they went to Ton Chan Ramen in San Gabriel over the weekend and said it was a solid. Ton Chan Ramen has been on my list since they opened earlier this year. They're located right next door to Golden Deli on Las Tunas Drive. Since Sheri gave the nod, thought that it needed to be moved up on the list.
My friend Doreen and I were having lunch that day, so I asked her if she was up for ramen? I gave the restaurant a heads up that we were coming in for lunch on Tuesday.
Standard Toppings: egg, chashu, and green onions
Additional Toppings: bok choy and bean sprouts
I asked Yukiko (server and twitter maven) for her recommendation and she mentioned the Tokyo Shoyu. It's also my favorite, so that's what I ordered.
Standard Toppings: egg, chashu, green onions
Additional Toppings: Kikurage mushrooms & corn
Doreen went for their popular selection with her favorite toppings. When the bowls arrived, she noticed some black charred specks around the bowl. We found out that it's blackened garlic that has been ground up to serve as a flavor additive. It did have a nice smokey flavored taste to it.
By the time we shot the video for Doreen's post and article (links to follow), I noticed a film that had formed on the surface, will explain below. Regardless, the soup was very tasty and noodles were well cooked.
This order came with thin noodles, we found out that the thicker broth is better with thinner noodles so the broth doesn't stick to the noodles and get your lips greasy. That makes sense...
Chef Hideyuki Sakai came by our table and introduced himself. He explained what traditional tonkotsu ramen is supposed to be like, a very thick broth and why the Kyushu garlic oil was used. It was very interesting to hear, maybe I'll do an in-depth explanation at a later date.
on a sizzling platter
Chef Sakai said everything served is made from scratch, the gyoza was well cooked and had lots of flavor. Something that I'll order again on my next visit.
One of the things that stood out in my mind was that Sakai san uses a lot of pork bones to make his soup stock. Not only does he cook them for over 30 hours, but this process releases the gelatin from the bones and it does leave a coagulated layer on the top of the soup, as mentioned earlier. If you've ever eaten bone marrow, then you know what I'm talking about...
What a nice way to end our lunch...
and the staff at Ton Chan Ramen
We enjoyed your hospitality, ramen education, and laughs...
Ton Chan Ramen
821 West Las Tunas Drive
San Gabriel, CA 91776
Monday - Friday: 11 am to 3 pm, 5 pm - 10 pm
Saturday: 11 am - 10 pm
Sunday: 11 am - 9 am
September 4, 2011 from 5 pm - 9 pm
Spicy Ramen Challenge Prizes
1st & 2nd Place: FREE ramen for 1 year
3rd Place: FREE ramen for 6 months
Regular Ramen Challenge Prizes
1st Place: FREE ramen for 1 year
2nd and 3rd Place: FREE ramen for 6 months
(All prizes limited to 1 ramen bowl per day)
Thanks to Doreen Fang
She's the real journalist,
I just play a restaurant guy...
Photos by Jay Terauchi