When you've eaten enough tonkotsu ramen (豚骨ラーメン, Tonkotsu Rāmen), you might start to feel like they all start to taste the same after awhile. Sure you can tell the bad from the good, but can you really tell the difference between the good ones? We were starting to get tonkotsu ramen fatigue until we tried Ramen Maji. Honestly, every dish we've tried at Ramen Maji has been really good.
The Shiro, which is the plain tonkotsu ramen has a very rich and creamy taste that made us fall in love with tonkotsu ramen all over again. Some tonkotsu ramen might feel a bit too watery, or the broth might be a bit bland leading the taste to get stale after awhile, but not Ramen Maji's Shiro. Something about it just makes you hungry for more and more as you dig into it.
The Kuro then turns up the rich flavours of the Shiro up a notch with the burnt oil. It adds a nice smokey fragrance to the Shiro, allowing you to still enjoy the delicious tonkotsu (豚骨, Pork bones) richness of the Shiro, while hitting you with a strong salty and smoky fragrance from the oil. It's our recommended dish if you're visiting Ramen Maji for the first time.
The Tai Shio Ramen is Ramen Maji's signature dish, and its honestly a really good bowl of ramen. It's definitely unique and infuses the richness of the fish in rather well.
The Miso Ramen is also a sleeper hit in the shop. While most of their ramen use a tonkotsu (豚骨, Pork bones) broth, the miso ramen would probably still give any miso ramen (味噌ラーメン, Miso Rāmen) specialty shops a run for their money. The broth is delicious rich and tasty from the umami (旨味, Savoriness) of the miso (味噌), and we are also partial to the texture of the yellow curly ramen noodles used for this. It might not be the headliner on the menu, but the miso ramen is definitely something that we would go back fro.
