Ginza Ramen - Rochester Hills

We needed a good rarm place for rustester and we got one. this was an Indian food spot (seasons of india), but it closed during the pandemic. I like the new ginza that show the dishes on the glass panel outside so they can see what they get. many families love it. price right for quality and quantity. my personal favorite is the spicy donburi. they bake their own brote, which accompany certain dishes and their own baked coatings, so good taste.

Shoyu ramen tasted fine. But that was just it. It tasted fine. Not great. Not terrible. Considering it 's damned near impossible to find a legitimately great ramen place just about ANYWHERE to begin with, I guess my opinion should be taken with a grain of salt. Maybe my bar is a bit too high. With any cuisine, it 's always the simple dishes that are most difficult to master, in my opinion. Ramen being one of the most accessible comfort foods for Japanese people traditionally, you 'll find lots of variants depending on different regions of Japan. But food can evolve and everyone 's palate differs. And that 's fine. But I can 't help but compare everything I eat with unforgettable dishes from my own past experiences. As simple a dish might a bowl of ramen be, there are a few things you must get correct. Thinking about it a bit more, it 's rather *because* it 's such a simple dish with a few simple key ingredients, you must get things absolutely correct in order to impress your customer. There will definitely be personal preferences in play, but here are the things I look for in a bowl of ramen: Noodles: As for density, I like 'em al dante. Hot broth tends to soften the noodles a bit while eating. Always prefer handmade to order over premade, but who wouldn 't? There are places that specialize in this, but one in a million... In my case today, it was fine. Toppings: A real proper ramen, when done well will only require fresh chopped green onions for it to be amazing, but again, one in a million. Mine came with fishcake, green onions, bamboo shoots, half a seasoned soft boiled egg, and finally a piece of seasoned pork belly (chashu). Veggies were fresh and the egg was done well. Chashu was where I felt they fell short. Flavor was only properly soaked onto outer part of the meat but not all the way through the middle. It felt as tho they focused more on searing the outside with torch rather than slow cooking it properly. Broth: I would haved loved to try all different stock, but I only tried shoyu soy sauce base. In my opinion, it lacked depth, and was a bit on the saltier side. Thinking back now, I probably should have tried donkotsu (pork stock). Maybe next time. Like I said before, there just aren 't many ramen specialty places around here. And chances are, we won 't get too many unless we get big enough Japanese communities (or any others) with demands for more legitimate options. Until then, I guess I 'll be stuck trying out different menu items from the same places, hoping to find an item or two I can rely on. For this reason, I might come back and try a few more things before calling it quits.

I love this place! The broth of the tonkotsu ramen was divine and really hit the spot for me. It was everything I remembered about being in Japan. I had both the chicken and pork katsu and I think the chicken is much better. The pork katsu felt really dry in comparison. However, the dishes price point are really fantastic and I can't wait to go again.

Abosulety great deep flavor from the Shoyu Ramen when not served burnt chashu. If you see even the slightest burnt chashu it changes the entire flavor profile of the ramen. Look carefully at the edges you will see what I mean I see some in the other reviews of the ramen please try it without and you will not be disappointed. The burnt tast changes the flavor so much it : pretty sure they were torching the chashu which would be burning the meat instead of promoting malliard reaction.Amazing Pork Katsu!!!My waiter is also absolutely beautiful ?!

Nice new ramen joint , good variety and friendly service . Loved the katsu curry and the snow covered fish katsu a interesting twist