Ramen Lovers will be joyful with this ICHIKAKUYA Ramen hail all the way from Yokohama. An authentic Japanese ramen all the way from Yokohama had landed in Subang, Malaysia. Operating in this newly develop UOA business park.
Ken had been telling me that I must come to his current new all time favourite ramen place. After 3 weeks, finally I am here for the ramen.
Their menu is pretty standard. what they are well known as they are using exclusive wheat flour, to make ramen noodle from it. For Malaysia, they imported it all the way from Yokohama and made the noodle fresh every morning. making them like Authentic Japanese Ramen from Yokohama.
Do check out their menu as this place offer variety of style in your noodle.
- authentic way is of course :
- hard noodle
- normal taste
- normal chicken oil
- soy sauce base
- salt base soup (best for first timer)
- however we love our taste strong so our order are Max Ramen with Soy Sauce @ RM 25
- hard noodle
- strong taste
- xtra chicken oil
Every ramen shop got their own signature noodle and soup base. I quite like this as the noodle is thicker than usual, however love the chewie’ness of it as I order mine hard. not many locals will like this texture as when I was in Japan, they thought me to go for Hard which is most of the Japanese dine in that way.
the thinly slice char siew is perfect. thin like near paper, torch burnt that give the slight burnt umami that I like and the fats is near to melt in your mouth.
The soup is quite thick to my liking, punch with flavour as the soup base is being cook for 36 hours. I chose my soup with strong chicken oil that gives a very nice “chicken’ish” aroma (some of you might not like it) but balance well with the soup. The first instant hit is the chicken flavour then after taste is smooth and not too pork bone taste.
The best of all is not their onsen egg but is their QUILL egg. Do give it a try and if you do order add on, I will definitely add on quill egg with Asahi beer.!
First timer, it is advise for you to go everything normal.
Ken style of eating is to order Sutameshi Rice Bowl – pork bely rice @ RM 18. We have to eat our noodle till all clear and left with about 3-4 spoonful of soup base, enjoy 1 or 2 bite of this rice then pour the rest of the balance of rice into the ramen soup with rice. (this is how I was taught in Japan too). To get the best aroma of different flavours.
Overall, it is very interesting as each combination gives me different layer of taste. How we eat it, I get to enjoy at least 4 layers of different taste when comes till the pork belly rice. The rice is good cause of the soy sauce used. Damm good!
this is another type of ramen as usually ramen is hard to compare Apple to Apple as every chef have their own specialty. This is definitely one of the top in my recommended list. One of the best Ramen in KL.
-= Ka Ching =-
Food Rating 9/10, love it!!!~Recommended-Stamped-
–Warning– This is based on my individual taste. Try it at your own risk-
Unit 1-3A, Level 1, Tower 3, The Podium,
Uoa Business park, No. 1, Jalan Pengaturcara U1/51a,
Kawasan Perindustrian Temasya,
40150 Shah Alam, Selangor
Operating hours: Monday to Saturday : 11am – 9pm (close Sunday)
New outlet; Ichikakuya Mont Kiara
Jalan Kiara, Mont Kiara,
50480 Kuala Lumpur
Operating Hours: 11.30am – 10.pm
Tel: 010-823 0165