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| - The space is beautiful - a long, skinny, wood infused room with a long standing bar (with bar stools), a long counter, a teeny tiny table at the back. All the tables are VERY communal. I think the Guu crew design their furniture for sylph-like Asians and not us burly North Americans.
Now let's get down to brass tacks. We ordered the gyoza, which were delicate, small, and a bit of a gouge at $4 for the portion. We had the karaage (fried chicken), spicy, which was light and crunch in the Korean fried chicken style.
My dining companion ordered the spicy garlic ramen with pork shoulder and I had the Kinton ramen, shio style, with extra pork (I chose belly). You choose your broth type (miso, shio [sea salt], shoyu [soy]) then you decide whether you want your broth regular (where they thwack pork back fat through a sieve onto the broth) or light (sans pork back fat thwack) and then you pick whether you want kinton pork shoulder or kinton pork belly. Simple. The broth is full-flavoured and the ramen is exemplary. Unlike Kenzo, here the ramen is thick, chewy, al dente. Very satisfying mouth feel. It comes with the de rigeur runny boiled egg. It is delicious. The broth was a touch salty for my liking, but it's a small quibble (find me a ramen place where the broth isn't salty!). I would definitely go back.
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