【Mackerel cuisine specialty store, a must-eat ramen restaurant in Kobe🍜】
———ⓄⓇⒹⒺⓇMeal items————————————
[鲭そばストロング] 1050 yen (basic)
[焼き魭すし Half] 320 yen
———ⒾⓃⓉⓇⓄ Food memory————————————
This time I visited the famous ramen restaurant in Kobe that I love the most: Sabino Kame no Sannen. I personally am a fan of bright-skinned fish, especially saury, mackerel, and horse mackerel sushi, which have a unique sour aroma. The ramen shop introduced this time uses mackerel as the theme to create all kinds of incredible ramen, so let’s continue reading.
🍜鲭そばストロング
The ramen items in the store are basically related to mackerel, the most popular of which are the original そば and my thick version (ストロング) ramen. The soup is made from mackerel meat puree, combined with the mackerel oil roasted at a particularly high temperature on the surface. The large amount of oil eliminates the lumpiness of the original meat paste, and replaces it with a smoother and silkier soup experience. The minced meat itself has a rich and sweet seafood flavor, without the usual fishy smell of cooked fish, which surprised me. The pure mackerel aroma filled my entire mouth, and I felt a sense of happiness and satisfaction that cannot be described in words. In addition to the fish oil, the boss also mixes grilled fish skin and black pepper into the soup. The burnt aroma and the spiciness of the pepper can help relieve the greasiness of the fish soup. In addition, the sweet and sour flavor brought by the fish oil at the end will make the soup taste better after you swallow it. It’s a strong aftertaste experience. The boss said this bowl is a mackerel feast to drink.
As for the noodles, we use homemade noodles. The portion is not too big. It can be filled with a lot of fish meat paste and fish oil, and the aroma is full of impact. I personally think that the store's まぜそば noodles should also be very powerful. The barbecued pork is relatively simple. There is only a piece of leftover pork fat and a piece of lean pork. The seasoning is mainly sweet from the sauce. In addition, the pork fat and fish oil have essentially different flavors. The collision between them is quite interesting. The spices of the ramen are roasted scallions and red and white ginger sprouts. The sweetness of the scallions itself brings some freshness and sweetness of green vegetables to this rich bowl of soup, and the acidity of the ginger sprouts can also effectively remove the greasiness.
🍣焼き魭すし half
Since the boss's signature dish is all about mackerel, how can you miss the signature mackerel sushi? The boss said that they only sell about 6-8 pieces of sushi per meal, which is a bit too cheap at 320 yen for half a piece... The vinegar rice is not too sour, and it is slightly grilled and medium-cooked. The mackerel meat has a slight fishy sweetness, which is very standard and delicious for Oshizushi. The store also provides expensive raw seaweed to go with it (replacing sushi soy sauce). The unique umami flavor of raw seaweed made my eyes light up, as if I was instantly in the ocean. It was perfect... (They had a raw seaweed last year. The seaweed is limited edition, I bought it from a fishing friend I know, and it is said that it costs a lot).
🍜Summary
It is very difficult to achieve the perfect ratio of a non-traditional ingredient. The boss's special love for mackerel is reflected in the extremely high degree of completion of the ramen. All the charming elements of the bright-skinned fish: the seared aroma, the sweetness of the fish, the umami of the fish bones, etc., are structured and reorganized into a bowl of ramen. For this reason alone, I think it is already the best fish soup ramen, and I recommend it to anyone who is interested in mackerel.
———ⓈⓉⓄⓇⒺStore information————————————
| 🍜魭の上にも三年 |
| Japan〒650-0001 Hyogo, Kobe, Chuo Ward, Kanocho, 4 Chome−10−3 Kanocho 1F |
| About a 5-minute walk from Sannomiya Station on the JR Tokaido Main Line |
| @sabanouenimo3nen |
Closed every Monday
11:30 noon to 3:00 pm
6:00 pm to 10:00 pm
Please refer to Fanzhuan for detailed business hours.
🍜Two zero two ginseng one hundred and seven cups
📷2023.01.17
