2114 Central Ave SE
Albuquerque, NM 87106
I’m not quite in Vancouver yet, but before I bombarded my blog with a number of posts from British Columbia, I wanted to take a brief detour to my current home of Albuquerque.
Ramen, as some of my friends may know, has become an absolute craze in Los Angeles, New York, San Francisco, and other coastal cities in the past 7-8 years. While bowls of fresh, rich ramen have been a staple in Japan for a long time, David Chang’s Momofuku is often credited as sparking the proliferation of Japanese style ramen shops in the United States. The spread of ramen’s cult following has been huge in coastal cities, but it remained notable absent from Albuquerque and other inland cities, until now.
When I heard that there was Japanese style ramen in Albuquerque, I jumped to try it. I went on a date a few weeks ago to try the tonkatsu ramen (their deluxe ramen) and curry (but did not blog about it due to the birthday post backlog). Last week, a friend and I went for lunch where I was able to try their vegetarian ramen. Thoughts on the items below:
- Deluxe ramen – excellent, rich, but not too thick, pork broth broth. The noodles were perfectly done and had the perfect amount. Unfortunately, while the chashu pork fat was melt in your mouth luxurious, the pork meat was dry and tough. I also liked the nori and the perfectly soft-boiled egg.
- Chicken Katsu Curry – The chicken was breaded very nicely, locking the tender juices of the chicken while having just enough crispiness for crunch. The curry was milder than I like (even for Japanese curry, which is more sweet than spicy), but you can tell that the curry was home made with small chunks of lightly pureed peas and other vegetables
- Vegetarian Ramen – whoever says that vegetarian broth is always bland can use a lesson or two from O Ramen. There was a very rich, umami laden broth with a base of several tasty mushrooms, in addition to the herbs and seasoning on top. The tofu was nice and crispy too, though the breading became very soggy, very quickly in the broth (but that was to be expected). This bowl of ramen absolutely defeated my appetite and while I wanted to drink more of the broth and eat more noodles, I could not 3/4 of the way in.
The service is pretty good as well. There are generous refills of water and the check came just right after we finished the meal.
All in all, the quality of the ramen is arguably even better than lesser ramen crazed cities like San Diego and puts O Ramen near the top of my list of Albuquerque area eats.