Hi mate!How r you going?Today,please let me introduce something interesting about a ramen restaurant in Formosa to u guys.This ramen restaurant where has a good repute in Tainan city of Formosa.However,its not the point what Im gunna talk.The point is that the boss limited himself to cook 80 set of ramen
for per day just like quota restrictions,so that its always been a long line in front of there.
By the way,the trade hours of the restaurant has just 6 hours in totall.3 hours for luch times and the others for dinner time.Also,its really great taste.Pretty yummy!The spring onions and garlic in plenty go wonderfully well with the pork bone broth.Sounds cool,isnt it? Ok, maybe some mate will ask me that” Is there any part of this report related to Nagasaki?I would” say yes”.The Taiwanese boss has learnt the ramen cooking skills and got a ” peculiarity” from a Japanese chef who’s from Nagasaki:)Anyway,what about trying a ramen in Formosa if u guys got an opportunity?It would be made u feel something interesting about the food or Taiwanes style which is similar to Japanes but also different:)
Brrrr… it’s getting chilly, isn’t it! ((´д｀))
When the weather gets colder, I get an irresistible craving for nabe casseroles and chanpon ♪
Chanpon was originally dreamed up as a cheap and nutritious meal for Chinese students in Nagasaki.
The dish, consisting of noodles with plenty of vegetables, pork and seafood, now reigns supreme as the top dog of Nagasaki’s gourmet offerings.
This time, I’d like to tell you about a chanpon restaurant called Ishokuya Ichiryuu.
The restaurant can be found near to the diagonal elevator, the Glover Skyroad, which carries visitors up to Glover Garden.
Ichiryuu has a history of over 40 years, and has long been loved by the local people, but in recent years, large numbers of tourists have begun visiting to taste their chanpon.
This is the most popular meal:
Ichiryuu set (￥900)
It’s a special set meal consisting of a “70% chanpon” (seven-tenths normal size), a kakuni manjuu (slowly simmered pork in a steamed bun) and a homemade custard pudding (*^^*)
I was so happy to be able to eat two Nagasaki delicacies in one meal: the chanpon and the kakuni manjuu. ♪
The addition of the dessert definitely earned top marks from me, too!
Chanpon is made from a light pork and chicken-bone broth.
Although this serving is only 70% of regular size, the volume is still quite reasonable.
Apparently customers often exclaim “Huh?! Is this really only 70%?”
This is the perfect season for eating chanpon, and it’s only going to get more delicious as the days grow colder. (*￣∇￣*)
It’s also great as a meal to fill yourself up before heading to Glover Garden.
Address: 3-14 Aioimachi, Nagasaki City
Opening hours: 11:00～22:00
Walking by what is now Garçon Ken’s, you would never guess what this quaint restaurant was just months ago. Garçon Ken’s sits alongside the Nagasaki City #1 (Blue) tramline and lies between it and the old Dutch settlement, Dejima. Peer through the restaurant’s royal-blue, paned windows and you’ll see a dining room with cherry-red tables, black chairs and French magazine-decoupaged walls. The restaurant evokes feelings of nostalgia with a French flair; if you step inside, you may hear French jazz or 1930s music playing.
There is a story behind how this restaurant came to be. After 30 years in the seafood distribution business, Kenichiro Watanabe (Garçon Ken), a middle-aged man with a kind face and relaxed demeanor, was tired of his current job and wanted to try something different. Ken had always wanted to open a restaurant and he started making preparations for this dream to become a reality. He spent time training in a restaurant and time planning at home.
In the summer of 2011, he found himself walking along the Dejima district in Nagasaki city looking for a good restaurant location. Noticing an auto-repair shop for sale was all it took. Ken bought the place and now Nagasaki residents have a new restaurant in town.
The menu is modest with room for expansion, but offers some tasty treats and tempting drinks. It lists a selection of simple hors d’oeuvres and desserts. French wine is featured on the drink menu, plus Guinness, Italian soda, juices and the like. Much to my delight, the red wine is served at room temperature, which is unusual for Japanese restaurants. While café options currently extend as far as a basic cup of coffee, Garçon Ken intends to add lattés, cappuccinos and more in the near future.
When I asked Ken how he would describe his restaurant to someone else, he said the main concept of his business was to invite joy and comfort. The décor caters to women, he explained. With the sound of the old city streetcars running outside and a view of the twinkling lights of Dejima, I think he pulled these concepts off nicely. If you visit, be sure to take a peek at the bathroom; the decorations extend beyond the dining room.
With a great ambiance and attention to detail, Garçon Ken’s has become a taste of Europe inside Japan.
Open Monday – Saturday, 5pm – Midnight. Closed Sundays and 2nd Monday of the month.
850-0862 Nagasaki City, Dejima Machi 10-2