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  • Tried the first international location of this Tokyo ramen restaurant by Chef Atsushi Yamamoto. Konjiki Ramen opened recently to much fanfare because of its Michelin guide Bib Gourmand listing for several years in a row (this is the Michelin section for excellent food with moderate prices). I've never been to the Tokyo location so I can't compare my experience here. But from photos I see some difference, esp w the cha-su (pork). Konjiki makes their own noodles in house, and the signature broth is chicken/pork based enhanced by clams. Modern touches include porcini mushrooms, truffles. I ordered the Intense Shoyu Signature Clam Broth Ramen. Bottom line: I was disappointed and not impressed. The broth was fragrant but flavour was somehow flat and lacked depth. The noodles were unremarkable. The egg was not runny. And the cha-su was dry and tasteless. I don't know how much is due to the newness of the place and kitchen staff, or the busy crowd on a Sun evening, but Chef Yamamoto will be returning to Tokyo in a few days after being here for a little while, so it'd be surprising if logistics is still an issue. Another problem could be it's impossible to replicate the same thing in Japan. You can't get the same type/quality of raw ingredients for the broth. The flour for noodles are different. And certain factors need to be slightly adjusted for Canadian taste (egg yolk runniness, pork fattiness). Could it be the chef is new to Canada and hasn't had time to adapt his recipe to local availability? I'm guessing. But I was definitely not impressed. I included a photo of the same shoyu ramen from the Tokyo location from the web and you can see the difference, esp in the cha-su (I accept that North Americans will not like pinkish pork but the fat-less extra lean cut used here makes it taste dry). But it's very disappointing. I was dining with another Japanese ramen chef from Tokyo and several other Japanese natives. All were disappointed.
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