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  • Wow! Ramen in Calgary just keeps getting better and better. I ordered the Tsukemen which is hot noodles dipped into a thick house-made broth. I've never had ramen like this before so it was an interesting experience. The consistency of the broth was closer to a stew. I loved the broth as it was the best I've had in Calgary thus far (I keep saying that...). It had a rich and flavorful seafood taste with a little bit of sweetness. Turns out that they use pork and fish bones in their broth for the Tsukemen. The broth is really strong if you have it on its own but the thick noodles work well with the rich broth. Noodles were cooked perfectly (al dente). What I really liked about this ramen was that despite being a "dry" dish, the noodles didn't stick together so when you dip them, they were coated with the thicker broth and you don't get clumped noodles. I found out later that the noodles weren't made in-house but from their own company. The char siu was perfectly grilled. It wasn't fatty and the flavorful meat was tender. I still prefer Shiki Menya's char siu though. Vegetables were plain as the bowl only had lettuce and cucumber. From what I've read, Gagana is a Japanese franchise so if they could make ramen this good, it makes me wonder how it tastes at a local Japanese shop. Price is comparable to most other ramen shops in town ($12 and $2 for extra noodles).
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