We did return for the chicken ramen at Ippudo République for the second day of special event. Very different from the zen experience we had the day before. (See the post above.)
Kiwami
Lovely broth made from the famous Bresse chicken with chicken oil. The toppings include steamed egg custard with mushroom, mizen, daikon seedlings, red radish, egg, 2 slices of chicken chashu and deep fried burdock root. The noodle is made of wheat and rice.
Sided with a rice ball topped with bamboo seedlings and yuzu. We were asked to put the rice in the broth for the degustation.
Excellent broth, very solid chicken taste. We didn’t feel the broth greasy, that can easily be the case of broth made from Bresse chicken. The chicken chashu was tender and basically melted in the mouth, I don’t think they use sous-vide to cook this (the kitchen was too small to have SV settings) just very good ingredients. It was new to me to see custard and rice in a ramen. The yuzu in the rice added a slightly tangy taste that was quite pleasant. If the day before’s the ramen we were lukewarm, today we were convinced. The bowl would have been perfect if the broth were slightly less salty, someone was a bit heavy hand. We noticed that both days, the broth were served extremely hot.
I asked the staff if they would put this on their menu, unfortunately no! This ramen will be something I will try to reproduce if ever I buy a good chicken.
Note that unlike the other Ippudo in Louvre and Saint-German that serve pork based broth ramen, Ippudo République only serves chicken broth ramen. I haven’t taste their regular chicken ramen, but I guess we will be back soon.
