Fast Food

Taishoken: New ramen and more in the Mission

Taishoken was already a well-established ramen and tsukemen restaurant in Tokyo, founded circa 1955. The Mission restaurant is its second U.S. outpost in the (San Mateo boasts the first). They’re known for their tsukemen (“dipping noodles”), a Taishoken invention; a humble dish of cold, leftover noodles that are dipped into a hot broth. The story goes that customers saw the staff slurping it up on their lunch breaks and clamored for it. It has since become a very popular offshoot of ramen in Japan, and now we have it in our own backyard. Not to mention another ramen place of some note.

(Full disclosure: The BF and I just recovered from Covid-19 [mild, thankfully], and so, with our newly found and assuredly short-lived immunity, we’re allowing ourselves to dine indoors for awhile.)

Taishoken is in the old Mau space, prettied up, warmly lit, and spacious. 

We started out with an order of gyoza.


Maybe not the best thing to try here; these were certainly not the best we’ve had. The pork filling was bland and mushy, and the skins weren’t as crispy as they could have been. I would rather have ordered the calamari or takoyaki (octopus balls), but the BF… well, you know. 

However, the karaage:


It was spectacular! Fried chicken at its finest. Craggy and crunchy as all get-out, yet light and airy, made with super juicy and flavorful dark meat, and served with mayo and what I believe was togarashi. This was some of the best karaage I’ve had, and you should definitely try it.

All the noodles are made in-house at Taishoken, in a process that involves machinery brought from Japan, and let to sit overnight in a temperature-and-humidity-controlled room for optimal hydration, which gives them their irresistible texture. Their broths, made with chicken and pork, are simmered for two days, allowing deep flavors to emerge.

Source link


Your email address will not be published.