Ramen King
Here is my long overdue rave about my favourite ramen place in Perth, Ramen Keisuke Takeda
inside the Melbourne Hotel.
Chef Keisuke Takeda was crowned the Ramen King at the 2011 Tokyo Ramen Championships, an annual competition between 30,000 ramen chefs. He sells nearly 10K bowls a day across all of his stores around the world.
He has chosen Perth as his first Keisuke ramen bar to land in Australia and I love it when restaurants only do what they do best. And your choice is limited to three options from the menu. Yes, the only food on offer here at Keisuke is ramen. Moreover, he generously offers free serves of boiled eggs (not too hard) and flavoured/marinated bean shoots (delicious!) which you can even use to adjust the broth to your taste.
Like many of his other stores around the world, there are tonkotsu ramen, black spicy tonkotsu ramen or red spicy tonkotsu ramen, which all come with little veges and a piece of black fungus. Customers can add extra toppings such as flavoured eggs (yees!), seaweed and extra pork chashu as well as choose soup flavour (saltiness), noodle texture (soft, normal or hard) and oiliness of the soup. All of its noodles are made in-house in Perth and the soup is boiled with biggest paddle you have ever seen for 12 long hours to bring out the full flavour of the tonkotsu (pork) broth.
For me, I found there isn't a huge difference between the normal and hard textured noodles but I always get hard noodles, normal flavour, and normal oiliness in my ramen. I would suggest opting for less salt and less oil for those who do not like strong flavours and are not keen on seeing collagen floating in their soups.
Keisuke is probably the only place in Perth (yet) to provide such a thick and rich broth -some people saying the oiliness is a little too much for them. But that's what I love about this ramen joint! Traditionally, Japanese people will not drink too much (if at all) of the ramen soup because generally the broth is meant to only flavour the noodles and is extremely high in salt and fat (especially tonkotsu ramen). But man! the first mouthful of Keisuke's ramen soup I tried, I was blown away.😍
My only advise for you is to be prepared to wait in line because they do not provide takeaway service and people love the ramen here 💕
We were approx. the fifth in line at 5PM; even before they were open, for 5.30PM service.
Opening Hours: Daily 11.30 - 3PM, 5.30PM - 9PM
inside the Melbourne Hotel.
 |
| Seats by the service area |
 |
| Chef at work on the launch day in Perth |
Chef Keisuke Takeda was crowned the Ramen King at the 2011 Tokyo Ramen Championships, an annual competition between 30,000 ramen chefs. He sells nearly 10K bowls a day across all of his stores around the world.
 |
| Chef teaches us the politeness is to 'slurp' the noodles at ramen restaurants |
He has chosen Perth as his first Keisuke ramen bar to land in Australia and I love it when restaurants only do what they do best. And your choice is limited to three options from the menu. Yes, the only food on offer here at Keisuke is ramen. Moreover, he generously offers free serves of boiled eggs (not too hard) and flavoured/marinated bean shoots (delicious!) which you can even use to adjust the broth to your taste.
 |
| Free flow of boiled eggs on the table |
 |
| Condiments |
Like many of his other stores around the world, there are tonkotsu ramen, black spicy tonkotsu ramen or red spicy tonkotsu ramen, which all come with little veges and a piece of black fungus. Customers can add extra toppings such as flavoured eggs (yees!), seaweed and extra pork chashu as well as choose soup flavour (saltiness), noodle texture (soft, normal or hard) and oiliness of the soup. All of its noodles are made in-house in Perth and the soup is boiled with biggest paddle you have ever seen for 12 long hours to bring out the full flavour of the tonkotsu (pork) broth.
 |
| Original tonkotsu ramen |
 |
| Black spicy tonkotsu ramen |
 |
| Red spicy ramen with full option |
For me, I found there isn't a huge difference between the normal and hard textured noodles but I always get hard noodles, normal flavour, and normal oiliness in my ramen. I would suggest opting for less salt and less oil for those who do not like strong flavours and are not keen on seeing collagen floating in their soups.
Keisuke is probably the only place in Perth (yet) to provide such a thick and rich broth -some people saying the oiliness is a little too much for them. But that's what I love about this ramen joint! Traditionally, Japanese people will not drink too much (if at all) of the ramen soup because generally the broth is meant to only flavour the noodles and is extremely high in salt and fat (especially tonkotsu ramen). But man! the first mouthful of Keisuke's ramen soup I tried, I was blown away.😍
 |
My only advise for you is to be prepared to wait in line because they do not provide takeaway service and people love the ramen here 💕
We were approx. the fifth in line at 5PM; even before they were open, for 5.30PM service.
Opening Hours: Daily 11.30 - 3PM, 5.30PM - 9PM
Comments
Post a Comment