Ramen Hayatemaru in Torrance serving Hokkaido Ramen?
So this popped up on Yelp, didn't hear about it previously but looks decent from the pictures on Yelp.
Curious as what exact style ramen they serve since Hokkaido come mean several things though pics don't seem to indicated Sapporo style (although I could be wrong).
Anybody here try it yet?
re: Johnny L
just came back.
doing my research beforehand, hayatemaru is a chain. not really familiar with what styles are in hokkaido but their original shop is in sapporo. they seem to be pretty average on tabelog, scoring 3s on nearly all their branches.
don't know if it's because it's new but service was slow, and i went there by myself.
they were out of gyoza.
ordered red miso ramen with agetama (fried egg bits?) + fried chicken.
the coating for the fried chicken tasted kinda old? (but the chicken was fresh, i guess.) it was decent.
red miso was really flavorful. thicker than mottainai. the noodles are imported from their factory in hokkaido and really absorb a lot of the soup. the agetama went really well, it was kinda like the tempura stuff they put in okonomiyaki. i guess if it's average in japan it's a very good in the US, even for the LA area.
i'm not sure if a thick hearty broth like that will go over well in a hot place like LA, i can imagine it really hitting the spot on a cold snowy day, the kind of day that never happens here.
i'd go back, but i might wait a few weeks.
>>i'm not sure if a thick hearty broth like that will go over well in a hot place like LA, i can imagine it really hitting the spot on a cold snowy day, the kind of day that never happens here.<<
LA's never even in the same ballpark weather-wise as Hokkaido in the winter, but I can see the heartiness of this style of ramen kicking in nicely during those cold wet winter days and nights in LA. We Angelenos are a frigid-averse bunch. I don't know how much miso base Hayatemaru puts into their bowls, but it's a considerable amount in Japan - I don't think it's straight miso though. The ones that I saw are the consistency of pancake batter.
The term agetama roughly means, "(deep-) fried beads/balls,' referring to the tempura batter that is deep-fried and comes out as beads, flakes or little orbs.