Gokuraku Ramen, Mid Valley

Chief Cook Victor @ Goku Raku Ramen

Though they are still considerably new, I’ve read lots of mixed reviews about this place. It evokes the curiousity in me so when a bunch of friends decided to try out this place, I am all game. Since there will be a big group of us, we made prior booking and got ourselves a comfy corner.

Comfy corner @ Goku Raku Ramen

Meal was pre-arranged so all we needed to do was sit and be served :D

Pirikara Negi Char Siew (RM7.90)

Our appetizer Pirikara Negi Char Siew (char siew slices) topped with crispy deep fried garlic, special homemade chilli sauce, lettuce, Japanese leek and onions.

I placed some sliced lettuce on the char siew slices, fold it with chopstick and got it straight into my mouth. Oh goodness I tell you, all my ‘ladylike’ masquerade were thrown out of the window that very instant. I had to open my mouth so wide to shove all that in! But it was worth it as the char siew slices are very tender and the chili sauce gave it just the right kick.

Gyoza – 6 pcs (RM7.90)

We had gyoza (pork dumplings) next. The pork dumplings are steamed on one side and grilled on the other side. Tempura water is used while grilling to create that crisp layer.

Served with either the original classic sauce (soy/vinegar/hot sesame oil) or their in-house specialty waku (oba/miso) sauce.

I prefer the waku sauce as the oba leave give it a very appetizing citrus taste.

Tomato Maki (RM6.90)

The Tomato Maki  is cherry tomatoes wrapped with bacon, skewered and grilled. I’ve always preferred eating cooked tomatoes to raw ones and having this with slightly charred bacon is just wonderful.

Buta Bara Kushi (RM6.90)

When I first saw what was served before me I went “WOW”. The breaded ‘thingy’ dressed with french mustard looks good! The thing about dining Japanese is I don’t understand a single thing looking at what is written on the menu. Can you tell me what Buta Bara Kushi means? It reminded me of “Kush kush hota hai” for all that matters! Yeah and some of you will start asking what IS “Kush kush hota hai” >_<

Took a bite of the crispy stuff but still I could not figure out what was in it that I just had to ask. It is pork belly. To pork belly lovers, rejoice! Otherwise let’s be grateful for the thin slices of apple in it. Next… @_@

Ishiyaki Garlic Rice

We had a rice meal, Ishiyaki Garlic Rice – garlic fried rice topped with raw egg and minced pork in a stone pot.

STAMINA sauce to go with the rice.

Yeah, STAMINA sauce! LoL! Don’t ask ME! Ask their Executive Chef, Kanai San.

Kanai San giving the rice a good mix. Am I strange if I tell you that I love the crusty bits from the sides of the pot best?

Two thickness of noodles

Before deciding on what type of ramen noodles to have you may find it useful to know that GRR serves two thickness of noodles; thinner noodles are used in ‘thinner’ (less rich) soups such as tonkotsu, whereas the thicker noodles are used in ‘thicker’ (richer) soups such as Gokuraku miso.

Now, let’s take a break for a quick “Do you know” session :P

Do you know that the thin noodles are boiled for exactly 1 minute 45 seconds while the thick noodles need 4.5 minutes to get the ideal ‘al dante’ texture? Well…. so now you know! :P

Master Ethan having a feel of the noodles

Lemon water

Okay-lah, since we are at it, let me give you another “Do you know” fact :D

DO you know that when eating ramen, you’re not supposed to drink anything else other than ice water/lemon water?

We were having green tea earlier but it was taken away and substituted with ice lemon water instead before ramen was served. I was bewildered as I ALWAYS have green tea while having Japanese. Chef Kanai San told us that the soup is the most significant part of any ramen dish and green tea prevents you from fully enjoying the soup as it coats your tongue and hence affects the tastebuds. So now you know.. :D

Tonkotsu Ramen (RM16.90)

When they say soup is the most significant part of any ramen dish, they really mean it. I was told for Tonkotsu ramen (for thin ramen noodles), the broth is boiled for 17 hours. The meat used is only pork where else for Gokuraku ramen (thick ramen noodles), the broth is boiled for 30 hours and the ingredients include chicken, pork and fish. So now I know..

The advantage of dining with a group of friends is that I get to sample what others are having. So this is my small bowl of Tonkotsu Ramen. I like having it with leek oil as it more fragrant that way :)

Miso Tonkutsu Ramen (RM18.90)

This is still on the lighter sight but with the miso paste added it is slightly saltier. I prefer Tonkutsu Ramen without the miso paste.

Ultimate Tonkotsu (RM20.90)

The Ultimate Tonkotsu Broth Noodles topped with Char Siew, Egg, Black Fungus, Spring Onion, Leek, Bamboo Shoot, Seaweed and Fragrant Garlic Oil is my favourite amongst all the Tonkotsu series. Not too light, not overly saltish, just right!

Gokuraku Miso Ramen (RM20.90)

For the Gokuraku series, thick noodles are used as the broth is fairly thicker with a delicious mix of pork and chicken with a hint of fish making it a savoury slurp.

Gokuraku Ramen (RM19.90)

What is the difference between this and the one above it? This is without miso but still has that earthy flavour.

We had assorted dessert to end our meal.

Rare Cheesecake (RM8.90)

The super smooth cheesecake with raspberry sauce is a killer! This is Ethan’s favourite part of the meal :P

Banana Fritter with Vanilla Ice Cream (RM8.90)

Another nice and worthy selection.

Annin Tofu (RM6.90)

Sweet tofu that just melts in your mouth.

The desserts here are very good I must say. I love all 3 of them!

Last but not least, what is left of the ramen samples that was given to us earlier  :P

Oh yeah, see who I caught happily slurping ramen! :D

Haha! Boo! Guess who? :P

If you wanna slurp ramen like him, Gokuraku Ramen is having a 50% off ramen dishes on Mondays and Tuesdays until September 2011!