味千拉麵 深水埗

味千拉麵 評價 相片

叉燒比【拉麵來】及【舞心】好! 蛋麵不算是正宗拉麵但仍比【Rasupermen】好 環境舒適。

服務員很誠實有禮。

Decent Decor, Decent Service and fairly reasonable price.Fine as long as you know what you're getting.Char Siu was better than some "pro" ramen shops.Excellent case study for both ramen and marketing.>>>If you haven't try nonspecialists, how would you know what's good about the specialists?My first ramen when I was still at high school was at Ajisen. After having that, it put me off trying ramen for more than a decade. I only started trying ramen again after I met my wife. When she's in Japan and when I'm not meeting friends, ramen shops seemed to be a good idea (after ButaO started the whole ramen fever). It's very socially acceptable to have it alone. Since then I've tried quite a number of those in Hong Kong. The real deal? We tried queuing for "Kakurega Tsukemen" at 1 pm but were already too late. So, we thought for a while and thought, why not, let's try Ajisen, it's in the same mall anyway and I'd like to see what my wife's reaction to it was. You might have been aware of the news in 2005, that during the periodic antiJapanese demonstrations (there was one going on as I type, hey peace, dude) in Mainland China, Ajisen ramen stated quite clearly that they weren't managed by any Japanese ramen company but only by a Hong Kong company. There are two possible reason for that :1) They' just being honest about their lack of authenticity; AND/OR2) It's a PR technique to prevent violent mobs from attacking their restaurants (*mobs just vent anger within the country and seldom direct it outwards, it's ironic).(Just look at the hairstyle of the little girl. It's a Chinese style hairdo and not Japanese!)Furthermore,we were also quite aware of the dispute (about a year or two ago?) that surprise surprise, their broths were from an instant, condensed MSG tonKatsu type, instead of the "real" 10 hours handmade type of broths. Hey, whether it's true or not. I like instant noodles anyway. So why did we still choose to go there?The main real reason was that we were very hungry. Furthermore, I wanted to confirm my taste after trying some of the supposedly specialist and professional ramens in the territory. I was joking with my wife about this: Wouldn't it be funny if I find that the tonkatsu broth here similar or even better than ButaO? Or Tamashi or Hakodate? (Luckily for me) I could feel that there is a huge difference between Ajisen and other "specialist" ramen shops. Basically, I would describe Ajisen as a Hong Kong/Japanese restaurant that serve food and noodles "inspired by Japanese cuisine". Using this standard, it's actually OK.Decent decor:First of all, the environment was much nicer and spacious than most ramen shops. The whole decor was quite good. Calming dark coloured wood as the main theme with many different types of seats available: large tables for big groups of 10, a number of small sofas for two, a lot of counter seats for 4 and at least 10 smaller standard wooden tables for last minute entrants. Baby chairs were also available for baby dolls, shopping or babies.Market Magic the Menu:We took at a long look at the options on offer quite a lot to choose from! Credit to the PR department of Ajisen. they really did a great job of giving the customers a taste of Japan, i.e. lovely photographs of vegetables and ingredients which seemed to be from Japan, and also lovely photographs of sceneries in Japan.All without actually saying anything about the origins of the ingredients, especially regarding the broths or the noodles. (I might have missed it please correct me if I'm wrong.)That's real skill! Students of marketing could learn a lot from this. It's a very good persuasion technique.I was attracted to a lovely photograph of the "Aso" Volcano (just to make it absolutely clear, it's pronounced as "Ahh Saw" , not "aswhole" Volcano.) Next to the Aso volcano, it's a type of "Kara miso ramen" with Volcano sauce. I was asking the polite waiter what the Volcano Sauce meant. He frankly told me that it's essentially the chili sauce placed on the table (possibly with a bit more sesame oil and chili powder)! After looking at the magical menu and the very good marketing skills of Ajisen, I believed him! That honesty is very much appreciated ! Great service! So I ordered the "Kyushu" ramen for HK$50 instead and my wife ordered the signature "Ajisen Ramen" (HK$48). Plus gyoza: First about the gyoza. It's actually not too bad.Nothing spectacular but at least the gyozas were fried properly. The meat and onions inside were edible. It's even a little bit better than David Ramen the time I tried it (it seemed that they've improved quite a bit afterwards.)Kyushu Ramen:This is the "Kyushu Ramen".Essentially, a bowl of normal Ajisen noodle with a bit of Kimchi placed there.These were the ingredients:Kuraage: Bad. Those were super tough and taste stale.Egg: As you could see from the photo, it's fully cooked. Not even an attempt to make it liquid.Noodle: Not very fresh. It's a bit like a lackluster egg noodle which was a bit hard. However, surprisingly, the noodles here were even better than the new noodle shop "Rasupermen". Both my wife and I think that way! Aka Kara Miso: This lump of pork with some chili powder was not good. The pork wasn't fresh enough. Like some minced pork frozen for a bit too long.MSG Broth? Surprisingly, not bad at all.A bit sweet. Instant noodle style like those you get from "Demaicho" pork bone broth. I have to say the broth is average to good on that standard! But the taste itself is fine. A bit like instant pork mixed with the chili sauce on the table indeed! Char Siu: Surprisingly good!Better than many ramen shops! Definitely better than Ramen Kureha and David Ramen.My wife didn't complain too much. I suppose she was just treating it as fast food. It didn't bother her at all.If you don't compare it to specialist ramen shops, Ajisen is a decent chain restaurant which provides both rice, curry, and a number of other cooked side dishes in a relatively comfortable environment.Turn over is quite fast so no queue. Nice ambience. I saw a number of American tourists. They looked and dressed like cheerleaders. They seemed very happy about the place. That's what's important. Ultimately, it's what you enjoy. As long as you know what you're getting. Magical:As I was eating the ramen, I heard repetitive electronic music like you hear from amusement game centers. It's the strange, mind numbing music from those "UFO" machines. Music repeating what I've heard in Sampachi (amusement game machine repetitive mind numbing ). I thought was going crazy. Luckily, my wife saw the real UFO machine outside.If you don't mind spending HK$50 odd dollars, I will also suggest you taking a bus to Hung Hom and go to Sampachi. You could get an authentic bowl of ramen at just HK$35! 總評:中學時代在油麻地吃過一碗味千拉麵後，對拉麵全沒興趣。

直至近來有時要一支弓吃飯及豚王襲港後才對拉麵再提起興趣!當日吃不到【隱家】，決定再試同一商場內的【味千】!麵條: 當然不正宗。

較似普通蛋麵。

不彈牙但有點蛋味。

沒有鹼水味已比【Rasupermen】好。

除叉燒外，配料不新鮮。

但湯底以濃縮機制的質素來說算OK。

在超市賣的拉麵(連湯包那種)質素不會好很多(但那些連湯包的拉麵的麵條質素好很多。

)叉燒: 厚，有肉味。

比【拉麵來】及【舞心】好!湯底: 是否從濃縮的湯包或湯粉開出來的? 不須大驚小怪。

其實味道OK。

只要你知道它在賣什麼及和"正宗"拉麵的分別，其實是OK的。

可看成是受日本料理所啟發的拉麵店!?

西九龍中心似乎沒什麼可令人驚喜的食肆, 在沒選擇的情況之後, 進了味千其實味道是不錯的, 可惜每三件黏在一起, 完在分不開, 嘗試分開別弄穿了, 真不知所謂, 叫客人怎樣吃呢!? 有待改善!賣相是不差的, 有非常多的粟米, 但叉燒只得兩塊, 還附送大量肥羔, 很不夠吃, 亦浪費很多, 因為肥羔太多, 湯夠深色的, 味道大般, 不出色, 麵相對上較多, 填肚是沒問題的服務一般, 但真欠缺觸覺, 不夠醒目

兩位可愛的小妹妹想吃味千拉麵,那便去吃一下吧.其實這店不算太差,可能是因為最近正宗日式拉麵店大行其道,而這店一直背負著"假日式拉麵"的惡名加上負面新聞不斷而聲名狼藉的緣故吧.@@因為我們在2時後才來所以空位很多.待應小姐很快便帶我們到卡位座下,氣氛不錯呢=v=坐定定看一下餐牌,想不到兩位小妹妹原來早有準備,已經點了吉列豬扒拉麵加上海老天婦羅及豚肉拉麵,我未吃過味千拉麵,是招牌來的嗎?試一下好了.想不到吉列豬扒拉麵最快呢.豬扒吸引到肥雞,危險啦還有麵及海老天婦羅呢,不要忘記它們啦XD感激她們給我一點試味啦.吉列豬扒高水準呢,而且份量很多.炸蝦也是呢,仍爽的想不到,好吃.豚肉拉麵也來啦,味道又怎樣了?又要感謝她們一次啦.豚肉煎得脆脆的耶,感覺很有趣呢,不肥也不太鹹,滿合我口味呢=v=我自己的味千拉麵也到啦,看來也不錯噢@@應該是依據正宗日式拉麵改良的吧?叉燒不及日式拉麵的肥是好事呢.玉子也是半隻的,味道尚可.麵的梘水味太強啦扣了分,下海帶加強口感我可以理解,但加那麼多芽菜便有一點奇怪了.湯底是普通豬骨湯,不算太差啦.結帳不用200元.在日式拉麵店吃相同的東西隨時是雙倍價錢啦.對一般人來說這些店可能跟正宗日式拉麵店完全不能比的,但對我來說,吃完大家一樣也是開開心心的,分別真的有那麼大嗎?呵呵XD

整個星期工作上也有點不如意, 心情不佳, 周末需沉澱自己的思緒.此夜約了友人晚膳, 當作慰藉自己, 選了味千.與友人點了一份二人餐, 有兩碗拉麵, 兩份小食和兩罐汽水.先上的是餃子, 煎得不夠脆, 但餡料夠多. 整體質素只算普通.我點的是豚肉拉麵, 材料是豬頸肉, 銀芽和少量蔥花, 湯底是豬骨湯底. 雖然味千近來受負面新聞影響, 但豬骨湯底味道算濃郁, 懶理是分店整弄還是濃縮湯包開水, 好味就是了. 而且我喝了大半湯底後也沒口渴, 相信沒下味精. 至於豚肉(豬頸肉)比叉燒的肉質嫰滑, 不韌.友人點的粟米叉燒拉麵, 由於本人不太喜歡粟米, 也沒試友人的拉麵, 所以不予置評.最後上桌的是海老蕃薯天婦羅, 太油膩了.不知是否受前排負面新聞所影響, 周六晚市只坐了一半客人.

今日一心黎味千拉麵食拉麵, 點知拉麵竟然令我失望, 反而小食令我超驚喜, 雖然小食好味都係好事, 但拉麵個方面都應該改善一下, 費事拆自己招牌的說.芝士年糕一個字, 香! 睇得出(同食得出)係新鮮炸好, 因為係熱辣辣架! 而且外皮香脆, 一啖咬落去係香軟煙韌既年糕,一陣米香會慢慢散發出黎, 咬多一啖就會食到較濃味既芝士, 濃味芝士加軟糯年糕夾埋真係好襯. 超讚!南瓜天婦羅新鮮炸好, 讚! 粉漿夠薄, 外皮香脆, 南瓜粉糯香甜, 實在係滋味無窮吉列廣島蠔第三個新鮮炸起之作品, 隻蠔超多汁, 一咬會噴出黎的, 雖然D汁標出黎時嚇死我. 呢款炸物係三款之中最油的, 但食時同檸檬汁同食十分滋味, 不禁食左兩隻相樸拉麵讚左咁多樣, 估唔到主角先係最唔得. 首先, 相樸拉麵既配料有兩塊日式叉燒, 一個年糕福袋, 一大堆栗米同一隻炸蝦, 見到配料咁豐富, 滿心歡喜, 先食一啖栗米, 爽甜好味, 甜味自然, 唔似罐頭栗, 跟住到叉燒, 見佢一環環, 肥肉同瘦肉分明, 肥肉仲有D咬口, 肉味十分濃, 而且好香 唔錯頗好味. 年糕福袋亦對版, 年糕雖然唔夠滑, 但勝在十分煙韌, 十個Good!最後就到拉麵同湯底, 拉麵一D 都唔彈牙, 而且超淋, 毫無口感可言, 失望, 而且量十分少, 湯底好油, 都唔知邊得佢咁多油, 多油到食完有D反胃0拉麵配料同小食都10個讚拉麵???No way!拉麵同小食抵銷, 都有個OK ge...

味千拉麵餐單提供日本菜, 拉麵等推介美食位於深水埗區，餐廳座位數未知人均消費約$51-100，結賬可以用Visa,Master,現金,銀聯。

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味千拉麵餐廳詳細資料：

• 味千拉麵地址:
  深水埗欽州街37K西九龍中心6樓601C號舖
  Ajisen Ramen, Shop601 C,6/ F, Dragon Centre,37 K Yen Chow Street, Sham Shui Po
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