Whenever I travel I always come back to Vancouver craving Asian food, and lucky for me I have acclimated my partner into enjoying ramen; meaning we got to get a bowl of the good stuff our first meal back.

New to our neighbourhood is “Ramen Gaoh”, brought to you by the same folks running the well celebrated “Ramen Butcher”. In fact one of the servers working today was sporting their branded hoodie with its large pig face logo on the back.

With Japanese bamboo growing up front and a large glowing lantern marking the way, the restaurant stands out with its painted black exterior. To enter, you shimmy past a narrow passage, past the black wooden bars, and the covered patio. I considered a seat on the latter as I liked how cozy it looked, but it is still a little too cold to be dining outdoors, so we wafted in side instead.

The staff greet you in unison as you past the threshold. We were directed to one of the two top tables that ran parallel with the bar. With the high counter top and the stacks of bowls atop it, you can’t make out much of what is happening in the open kitchen.

Their dual sided, laminated menu features ramen prepared with miso blends from across Japan. Shiro miso from Nagano, and Aka miso from Aichi and Miyagi.

My partner got the “Shiro miso” ramen made with white soybean paste. It was described as being more mellow and sweet, for a lighter miso flavour. And compared to my bowl below, it was. It was okay, a flavour of ramen I had never had before. Different, but not my favourite to date. My partner finished his portion, but declared that this salty broth wasn’t to his liking either.

I did prefer the more flavourful “Aka miso” ramen made with red soy bean paste. As promised by the menu, it had a deeper umami flavour, with a richer and saltier miso broth. This was also a meatier broth that paired well with the thick and chewy noodles used. Interesting, but not a flavour profile I could see myself craving for any time soon.

Like all their bowls, this too doesn’t come with an egg, so I ordered one at an additional $1.50. A medium boiled and marinated egg. I just wish such places cut their eggs in half, no one bites into a whole egg like this. Inside was a very runny yolk that pooled out. It had a great creamy texture, but was cooled to a chill at the centre.

You can make your ramen a combo by adding gyozas as a side, but unfortunately only the original pork version, made in house, using their “secret recipe” is available as an add on for $3.

So I passed and paid full price for one of their topped gyozas, choosing the most unique of the four options. This is the “Truffle aioli with Parmesan paste”. Tender and meaty bundles topped generously and made salty. There was no hiding the flavour of truffle. Overall, an interesting twist, but a little too much and too rich as a side to my ramen. The toppings felt unnecessary and I found it overwhelming.

As a precaution, my partner ordered a side of their “Teriyaki spicy crispy deep fried chicken”, in case he didn’t like the ramen. The meat used was fatty and dark, each nugget coated heavily in crunchy fried breading. The teriyaki sauce was the highlight of this dish with its fishy undertone, it paired well with the spicy sauce that was not too spicy.

 

Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – No.
Not my first choice for ramen in the area. Nothing was what I expected, it didn’t taste bad, it just wasn’t a taste that I recognized or look to when craving ramen. This was a good reminder that there are so many different styles of ramen out there; all worth trying. Don’t deny your cravings.

 

RAMEN GOAH
4518 E Hastings Street, Burnaby BC, V5C 2K4
604-299-5407
ramengaoh.com