A J I S E N R A M E N The queue is out the door. The soft opening weeks for Ajisen Ramen is over. They are officially open. Uncle takes Aunty Dot for her first visit to Ajisen Ramen. She reacts like a Mainland Chinese tourist craning her just healed neck from whiplash - yes, the fit-out of Ajisen is truly wondrous, with lanterns and Japanese iconography. We finally settle for small plates of Nori Crackers and Agedashi Tofu. Aunty chose the Paiku Ramen - Ajisen famous white pork bone broth with the ramen topped with slowly braised succulent pork ribs, crispy kikurage (wood ear mushrooms), soy egg (tamago) done onsen style, with fresh scallions as garnish. Aunty finished the whole bowl. Not a spoonful of the Kumamoto pork broth is wasted. Uncle wants to try the Dry Ramen - when served it resembles the famous Kolo Mee of Sarawak. The ramen is served with pork mince and charsu plus a chilli bean paste with which you mix into the dry ramen. You can request for a side bowl of soup of white pork broth. Our lunch at Ajisen is indeed splendid. And we are replete. #paikuramen #dryramen #housemaderamen #crispynorichips #agedashitofu #ajisenramen #kingdonstreet #newmarket (at Ajisen Ramen Newmarket Auckland) https://www.instagram.com/p/B4J947vJK06/?igshid=ml39kul2dult
