Having just learned about this an hour ago from another post I figured I'd come and try it.
Takeaway:
The crab claws, so the back half of the shella are removed only the pincers left you can actually eat them with relative ease. You don't have to dig in and get your fingers all over everything.
The noodles are firm and toothy but not quite in the buckwheat territory.
The broth is a chicken broth which is finished with prawn and has sort of a warm almost shrimp boil Cajun esque quality. It's creamy but not overly rich.
The ajitama was on the thinner side of jammy.
The Ube was nice but a little out of place.
The baby corn did not mesh at all. I like baby corn and I like ramen but they did not need to be in the same bowl.
Portion size left me wishing I'd ordered an appetizer which for 20 bucks pushes this into date night dinner and not afternoon snack dinner.
Would order again if I didn't want a smashburger
by Thesparkleturd
9 Comments
Thank you. This review is legit.
You probably know OP, but in case others don’t, Black Star doesn’t accept tips and pays a living wage. So the prices are reflected and are a tad higher, but you don’t have to tip. I’ve always been a fan of most of the coops here, wheatsville and blackstar rock and treat their employees well.
I want everyone in that picture and a smash burger. Consequences of edibles that provide no nutrition
This looks good and I like Black Star, but $20 is a bit steep. FYI, Sazan is across the street and also has great ramen.
Oh fuck this looks good.
Hey, I’m the cook who made this. Just wanted to clarify some stuff for those curious or any ramen nerds! The concept started as a crawfish boil ramen which can explain some of the elements, and evolved into this. The crab shells are cut so you can eat them with chopsticks. It is not ube, but Peruvian purple potatoes. They are salt boiled and I thought they added a nice creamy texture and worked with the theme. The baby corn again is a remnant from the crawfish boil concept, and I just hated the idea of corn kernels floating in a bowl of ramen, but really wanted to incorporate a charred corn flavor. I also wanted to clarify, I know I told you it was chicken paitan but I misspoke. It was a ham hock tonkotsu, finished with prawn shells. The aroma oil is a garlic butter with old bay. The ajitama is cured with old bay. (I really like old bay) The tare was smoked orange shoyu with crab boil aromatics. The noodles were Tokyo style that I spiked with a little paprika. Thanks for trying it!
This looks like some Dave the Diver shit 🤌
Old bay. On ramen… I feel a negative Michelin star incoming
Omg! I need to go again it’s been years!