Santouka Ramen (Arlington Heights, IL & Torrance, CA)
Santouka is unquestionably one of the most famous tonkotsu-style ramens found anywhere. Although some question its present efforts, having annoyingly raised their prices over the years and claiming that they do not take proper measures anymore to construct a superior bowl, it is still largely considered the benchmark, both here in the U.S. as well as in Asia for tonkotsu-based ramen. I see these negative claims in the same light as those who blast away at Din Tai Fung in the
xiao long bao world. Both international companies produce an ultra-high grade product using prime ingredients and giving it their best to keep consistency from one store to the next indistinguishable from one another.
Santouka (pronounced “san-toe-kah) is
Asahikawa-style ramen; meaning from the city of Asahikawa in Hokkaido of northern Japan. This style is a combination of tonkotsu and local seafoods such as sardines (
niboshi) and/or other various shellfish. This use of seafood is one of the main elements to what separates it from the Kyushu-style tonkotsu soups being made in southern Japan. The broth is then paired with the common
tare of
shoyu,
shio, or
miso. Many consider Santouka’s shio-tonkotsu to be their top effort.
Like many, I am a true sucker for a good tonkotsu-based broth and Santouka’s, is spectacular. Being milky, fatty, and lush, this slightly oily, rich soup coats the noodles beautifully. Its seductive oiliness is later topped with an added fat or oil to the finished product. Coming from the cold, northern reaches of Japan, this technique was historically done to insulate and keep the soup hot long after being served as well as to enhance the broth.
The noodles, imported from Japan, are toothsome and are marginally thicker than most noodles I tried elsewhere. The synchronicity between the broth and this noodle is a thing of beauty.
The
chashu (marinated pork belly) can be ordered either regular or deluxe. Both types, I believe, use Berkshire pork (kurobuta?), with the deluxe version (
toroniku) being an extra-fatty cheek meat. Make no mistake about it, the deluxe pork is rich as hell. It is quite tasty, yes, but monumentally rich and definitely over-the-top for some palates. Both options have a lovely silkiness to them. Santouka serves this
chashu, along with
kikurage (wood ear fungus. Thanks, Dmnkly!),
menma (marinated bamboo shoots),
negi (scallion),
naruto (fish cake), and
umeboshi (pickled plum) on a side plate. This exemplary marinated sliced pork soaks up the luscious broth the instant you add it to the soup.
Tontoksu-style broth is clearly not for everyone because of its extreme richness. But it is certainly a favorite for many ramen lovers throughout Japan, not just in its founding regions of Hokkaido or Kyushu.
I have tried Santouka numerous times in Chicago and twice in L.A. (both times at the Torrance location) and have tasted absolutely no difference between the two on any given outing. However, many people report stark differences between their various locations in Los Angeles. Santouka North American has its headquarters and distribution center in Nevada and from this location, they provide all Mitsuwa Market-based U.S. stores (5 Southern California locations, San Jose, Arlington Heights, and New Jersey) the exact same product. Although people strongly hold this mechanized-process/system against them, they’re still producing some of the best ramen anywhere. One can make the point that there’s a significant variation between chefs from one location to the other but, again, cooking times at all stages, are supposedly strictly demanded and adhered to (according to the employees at the 2 locations I spoke with).
This is a well-orchestrated bowl of ramen. If you haven’t tried it (anywhere), it’s a must.
Deluxe
Shio Tonkotsu (
Chicago)
Deluxe
Shio Tonkotsu (
Torrance, CA) Look somewhat simlar?
Santouka Ramen100 E Algonquin Rd
Arlington Heights, IL
(847) 956-6699
Santouka Ramen21515 S Western Ave
Torrance, CA
(310) 212-1101
Last edited by
PIGMON on November 25th, 2011, 6:52 am, edited 2 times in total.