As a foodie, I can’t afford to miss out on what’s yummy for the tummy. However, with the Christmas traffic going on for the whole month of December, it’s a little bit challenging for me to move around places. A restaurant that is only 1 hour away becomes 3 hours away due to heavy traffic and gazillion cars of Metro Manila. When you ask me about the best ramen in town, I’d instantly instruct you to head to Makati, specifically at Pasay Road.  Now if I come from San Juan and go all the way to Makati after work, I bet I’ll starve in the car just dreaming of my hot bowl of ramen.

The news that a new and competitive ramen spot will open around my area gave me the thrill. I couldn’t afford missing out on the grand opening and celebrating dinner with my hot bowl of ramen. I was fortunate to be invited as one of the guests, together with my awesome friend, Anton Diaz of Our Awesome Planet.

Ramen Daisho is the Ukokkei Ramen of the Mandaluyong area. Ramen Daisho’s ramen recipe was bought directly from Japanese Master Chef Giantsu Yasuhiko. Who is he? Well, he’s the master who created the recipe of Ukokkei Ramen Ron.

Ukokkei is known as the “more expensive” chicken meat of the Japanese. It has rare features that makes it sacred, which is believed by the Asians, specifically the Chinese and Japanese. It has dark blue flesh and bones,blue earlobe and five roes on each foot. According to the Japanese, the meat of Ukokkei is highly nutritious and more delicious compared with other chickens.

As I sat down with O and Anton, we were given this 1 page menu of various ramen selections. It took us quite a while to choose which ramen to try. I called for the help of Mr. Atsushi (one of the owners) to explain the difference of these ramen selections. They all seem mouthwatering from the photo descriptions.

If you encounter this menu and find it confusing to choose which ramen’s best for your taste-buds, better ask any server to orient you. Or read thoroughly and make sure that’s your type of ramen.

I finally decided and had to try this Shoyu Ramen with Leek Oil. The way Ramen Daisho briefly describes this ramen – thin, flat noodles in soup broth with a blend of the finest selection of Japanese soy sauce and an additional leek oil to give it a boost. You can’t go wrong with this ramen! I personally chose this because of its additional leek oil that makes my ramen more delicately sweet and robust. Leek alone gives a fusion of onion and garlic flavor, which keeps the ramen flavorful even as it shifts from its hot temperature to room temperature.

The perfectly cooked egg brightened up this ramen. If you wish to add more eggs, you pay a little extra Php 40.

O opted for this type of ramen, Shio Chasu-Men. Hakata style straight noodles in rich, milky, pork-bone soup. Compared to what I ordered, Shio Chasu-Men is more on the creamy and milky side of ramen. It used the same noodles, flat noodles, perfect for the blend of chasu. What we noticed was the generous amount of chasu given to our bowl. It gives the bowl and outstanding ramen look, pleasing to the eyes.

The most amazing that happened that night was to to fill up my hungry belly with this Yakibuta Chahan rice! Oh my goodness, there is abundant flavors that’s partying in my mouth as I get a spoon of Yakibuta Chahan. I’m more of a bread person than a rice person but I was magnetized by the taste of this Chahan rice. I normally order plain rice in Japanese restaurants to be able to balance the flavors more as I eat it, more of the main dish and less of its rice. This Yakibuta Chahan enticed me too much, I couldn’t resist grabbing a spoonful of Chahan rice. I asked the master chef what’s in this rice that is so addictive. From his own words, there’s a “secret recipe” to it. Well, I must admit it, that secret recipe surely worked.

I tell you, this is a must-try!

Another specialty of Ramen Daisho I was hooked to. Their Gyoza is extra special because of the wrapper used. According to them, their gyoza is wrapped with special dough made from sticky rice and flour. If you know how mochi tastes like, Ramen Daisho uses a similar thin sheet to make it more chewy and more engrossing to munch.

That evening, it was my first time to try Jameson’s super creamy Guyabano and Sea Salt Caramel Crunch Gelato. I loved both flavors! Although if we compare both, I need to be biased and choose Sea Salt Caramel Crunch over Guyabano.

 If you let me sit on that area, I might refuse to. I just don’t find myself comfortable sitting with anyone in that kind of set-up.

I’d rather be seated on a couch, a more comfortable area to enjoy my ramen, chahan rice and gyoza.

20% off for the whole month of December 2013 & 10% off for the whole month of January 2014!

Thank you Anton for this photo! 🙂

O & I were entertained as we talked and had dinner with you.

Starstruck photo beside the ramen master chef! Thanks Anton for capturing this moment. Hehe.

Thank you Ukokkei Master Chef Giantsu Yasuhiko for bringing a taste of Japanese ramen to Manila!

Visit Ramen Daisho now!

The Food Scout recommends this Ukokei ramen house for you.

Cheers,