Hokkaido Ramen Santouka

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Ramen Santouka situated in 6th floor (Tokyo Street) of Pavilion. craving for ramen at Santouka has received a lot of good reviews & it is one the largest ramen chain in the world so just try on their sliced pork meat ramen.the soup is sweet soybean paste flavour. nice taste and with seaweed on top of it.here i can see is the only 200-300g of the chasu (pork cheek) can be taken from each pig, therefore, this ramen is limited in amount everyday!very special place to be and dining here is alot of p

当我点这款拉面set时心里还在想要不要把拉面加大，因为觉得小碗的会不够吃但看到还有蛮多配料的便没加大，当食物上桌后卖相就更menu没什么差别，set里除了有拉面外还有三块寿司，茶碗蒸，沙拉和一杯茶，除了拉面非常好吃外我还蛮喜欢他的沙拉和茶碗蒸的，茶碗蒸的口感十分滑嫩而且里面还有蛮多香菇和鸡肉的而沙拉虽然只用了一点芝麻酱做配搭但却带出了菜和玉蜀黍的甜味。

山头火里最珍贵的拉面莫过于这款Toroniku Ramen了，这款拉面虽然价钱较贵但是却非常值得，拉面里的猪肉是取用猪后颈的肉所以很珍贵而且也是每日限量的，当拉面送上桌時是拉麵與配料是分開开的，配料都装在碟子里然顾客可以自己加入面里，这猪颈肉的肉质非常的嫩，放入嘴里只需轻轻的压可以感到豬肉都快散開來，这碗拉面只能有一个好字来形容。

今天帮同事帮farewell所以我们去了pavilion这家山头火吃午餐，翻开menu后众多口味的拉面让我都不懂如何选择最后我点了这款chashu shio ramen，等了不久拉面就上桌了浓郁的香味立即让我食欲打开，喝下一口汤头汤的味增味十分浓郁配上很有弹性的面条简直是一绝，最得我喜爱的就是那块叉烧，这里的叉烧肥瘦分明而且非常有层次感十分好吃

during lunch time it seems to be quite a lot of people who are coming to get a taste of Santouka’s famous ramen and such a long queue. the price is good and not expensive at allToroniku Shoyu Ramen @ RM36 (regular portion). It is Santouka’s signature ramen in which the toppings are served separately.the meat is tender and juice and the noodle ramen is so smooth and nice i love the soup based. very delicious and not salty at all. very tempting to try on other menu

Tokusen Toroniku Shio Ramen. I ordered a small bowl of ramen, and it came separately with pork cheek slices, seaweed, bamboo shoots, naruto and leak. The premium pork cheek came with a premium price too, but it was worth it! The pork cheek slices have a flavour of their own, sweet and not too salty, and the texture was so soft, and I don’t even need to chew it. I preferred to eat this pork cheek slices on their own without dipping into the ramen broth. The broth was Shio and the pork smell was o

Chicken Karaage came with a dipping sauce. The fried chicken was put on top of a tray for the oil to drip down. The chicken coating was so addictive, filled with ginger and curry flavour. It was slightly salty but was bearable. The chicken was fried till crispiness and I bite off the crispy skin first before attacking the meat. The meat was soft. The dipping mayo sauce was too mild, slightly sweet. I have to dip a lot of the sauce to get the flavour.

来到了pavilion 的日本街，进来了意见名Hokkaido Ramen Santouka的日本店。店外有很多以店里为准的食物的展示，能让你先以眼睛认识他们的食物。Toroniku Pao 的造型像叮当包，味道带甜然后中间夹了猪肉，蔬菜和特别的美乃滋酱.味道适中不会很重口味，适合当小吃。

我自己不是很喜欢这道料理，因为汤头很油腻，而且味道比较鲜。可能是因为这道料理的卖点是面和汤分开，面是沾这汤来吃的。所以味道方面比较浓缩。我比较喜欢那棵卤蛋，卤得刚刚好，

这份辣味味噌拉面但看外表真的还以为是非常辣的汤头。谁知道喝下去一点都不辣，反而被这份量感十足的汤头深深吸引。除了爽口的拉面，还有不可或缺的配料例如叉烧和木耳等等。

每次来到tokyo street都在兜圈，因为根本不知道该吃些什么。纠结良久之后，便决定在Hokkaido Ramen Santouka用餐。这里的卖点就是手工拉面。这里有三种不同的口味选择，我选了味噌拉面。拉面果然爽口弹牙，那看似浑浊的汤头更是鲜甜无比。

Shio 口味，咸度刚好，汤很浓郁，但有点油腻。配料有菜丝，黑木耳丝，紫菜，笋干，鱼板，梅干。拉面比其它略细，吃起来的口感较硬。只可惜，面条像是泡了一段时间才送给客人，碱水味很重。其实，整碗面就仅有那一片叉烧好吃，用的是猪颈肉，瘦肉被熬煮至柔软细密结合那皮下油脂，送进口中马上化开。

First time visit Hokkaido Ramen Santouka located at Tokyo Street Level 6 Pavilion. What I order was their famous Tokusen Toroniku Ramen in shohyu flavour they have simmered pork cheeks and this set is limited per day. The ramen is super QQ but the outlook looks like yellow noodle but they are more bold the soup base taste porky and it is not so salty compare to other ramen shop soup base which taste super duper salty. The simmered pork cheeks is best to be dip into the souo base to make more sof

One of the nice ramen that I've eaten before. However of course when something is nice, the price won't be cheap either. They have some combo set over here if you want to try something more extensive. The ramen here has very filling texture together with the sweet soup. The soup base is quite clear. One thing I like here is the pork chop. The meat is very juicy especially when it was served hot.

Pavilion's "Tokyo Street" precinct is a warren of eateries, but its biggest crowd-puller so far is this ramen specialist, which started out in Hokkaido in 1988 before expanding to other parts of Japan, the U.S., Canada, Hong Kong, Singapore, and now, Malaysia. Santouka's signature recipe is the Shio Ramen, which the menu says comprises a "mild, creamy soup seasoned with salt and topped with a crunchy pickled plum." Top-notch noodles, firm and fun to slurp, swimming in broth that boasts a clean