Bites and Bolts

Keizo’s recent post and the chilly evening weather put me in the mood for ramen. I’ve been to Kyushu quite a few times over the years mostly due to its close proximity to my valley abode. This was my first visit back in some time so I was ready to wipe the slate clean and looked forward to any improvements.

Luckily, I was able to go with a friend and sample a few different items. I ordered the specialty Kyushu ramen which is a tonkotsu based selection. While the presentation certainly was lovely, the broth was still rather bland and watered down. The chashu was pretty standard–several half inch slabs floating about and menma was firm with a solid bit of crunch to it. The fresh sprigs of spinach added a subtle texture and freshness to the bowl.

The shoyu ramen had a very delicate flavor, bordering on plainness. Again, the presentation was better than I remember with fresh toppings that were carefully placed.

Since the menu was updated sometime in late 2007, the ramen combo with gyoza is no longer available. However, there is a sole shoyu ramen and fried rice combo. Kyushu’s fried rice had been prepared with minimal oil in the past but this time it was marginally dry which may have impacted the flavor towards blandness. Just a whisper of more flavor would have been appreciated.

Lastly, we tried the saba appetizer, which can be prepared with sea salt or a miso dressing. We opted for the sea salt version. It was rather standard, not particularly soft and supple like Foo Foo Tei’s scrumptious offering. Still, it was a decent appetizer and good for Omega-3s, eh?

I’m interested to see if things progress with a new chef at the helm, because although a delicate change in the ramen was detectable, it wasn’t anything outrageously good. Plus, the service is just as slow and unobservant as it ever was, leaving us to fetch our bill after failed attempts to gain attention. For now, I wouldn’t go out of my way to eat here.

Over the last year, Kyushu has gone through some interior design changes incorporating wooden booths so it looks like a Japanese restaurant now. However, sitting on little circular pads on wide gapped wooden park benches isn’t too comfy. Probably the main reason I visit this location is because it’s so close to where I live. When it’s rush hour through the Sepulveda pass and I’m craving a giant bowl of steaming hot noodles, it’s off to Kyushu. However, I’m left shivering with my coat on during the meal due to the single restaurant door swinging open sending gusts of wind to all the customers seated inside.

The ramen is average. They have the standard shoyu and miso broths. The almost clear shoyu broth lacks flavor and body. The noodles are standard fare, not fluffy, but just along for the ride, being sucked up inside you to fill up your hunger.

My favorite broth is the “special flavored” one found on the second page in only a handful of ramen including the Chanpon ramen and their house special Kyushu ramen. The “special flavor” is really a tonkotsu base. It’s cloudy and fulfilling, although a little watered down resulting in a little less richness than expected.

Gyoza or tofu appetizers are similar to what you’d make at home out of a store package. As a run-of-the-mill valley ramen shop it doesn’t disappoint with long hours and a good selection of dishes.