Hanamaruken review Archives - Between Bites - Bites of Food, Travel and Lifestyle

Broth To You by Ramen Bar, NEW Improved Broth

July 11, 2014 by Janey

You know the saying, who has eaten of the pot knows the taste of the broth? It actually means experience is the best teacher. Before the ramen fad broke out in Manila, Ramen Bar stood to serve us with one piping hot bowl of ramen after another.

Ramen Bar comes closer to Ortigas and Mandaluyong denizens when they opened their branch at The Hub in Greenfield District. If you started with Ramen Bar and have wandered off, you’ve got to visit again and try their new and improved ramen broth.

They now apply a more rigid process in ensuring the broth sets the tone of your ramen experience. Other than simmering the pork bones longer to have a better grip of the taste, Ramen Bar has added Abura, which is minced pork fat creating a more luxurious broth.

March 27, 2014 by Janey

Some pursue happiness, others create it. In this case, Hanamaruken Ramen has created a Happiness Bowl and it’s their signature ramen. The story starts every 6pm of every day when Osaka locals queue religiously at the 40 branches of Hanamaruken. On good days, lines can go on until midnight. The top secret why they are lining up? It’s all found in one bowl… a Shoyu Tonkotsu ramen topped with a dark, tender and slow-braised pork rib.

I walked inside Hanamaruken Ramen that Tuesday evening with an invisible friend (I wish sometimes this good college friend of mine is actually imaginary but unfortunately invisible here has a different meaning). The restaurant has modern interiors with modish droplights and a glass display wall with quirky designs hanging while keeping the traditional Japanese impression with wooden tables and chairs.

I love this artwork. A delicious bowl of ramen can rock the boat.

On the Table

Gyoza P150

Pan fried dumplings

We started with Hanamaruken’s gyoza – traditional Japanese potstickers with a crispy burnt side. Inside the soft dumpling is pork and chives minced filling. Hanamaruken serves their gyoza with the typical dipping sauce and a spicy chili oil sauce if you’re looking for a little kick. I usually love to eat my ramen with a side of gyoza or karaage. I just can’t escape anything fried.

Signature Happiness Ramen P480

Founder Takaku Arakawa drew inspiration from his family’s 30-plus year expertise (Arakawa Pork Company, Est. 1982) in pork to create Hanamaruken’s most popular dish. They call it “Happiness Ramen,” a shoyu based tonkotsu ramen topped with a dark, tender, slow-braised soft bone pork rib.

This is not sliced pork rib, it is in fact, one whole slab. Quiver at the sight with anticipation. And yea, I am HAPPY about that. The carnivore in me is jumping in joy! The pork rib is slow-braised for over 20 hours to yield a fork-tender, strong-tasting meat that’s easily the focal point of the ramen bowl. I ordered Aji Tamago on the side. The marinated soft-boiled egg acts like a flavor-breaker as the egg yolk faintly creams up the broth and noodles.