Ramen Ron
G/F, RS-103, Edades Tower, Amorsolo Drive, Rockwell Center, Makati City
Facebook: www.facebook.com/ramenron.ph
Open from 11 a.m. to 9 p.m., Monday to Sunday
(SPOT.ph) Though we’ve witnessed how the dining scene in Manila’s shifted and grown immensely in the past years, it’s always worth looking at the OGs of the industry across different cuisines, genres, and dishes. Ramen, for example, has exploded in popularity in recent years—but even before that, there was Ukokkei Ramen Ron. The establishment was among the few places in the mid-2000s where you could get real-deal, hearty and proper ramen in Manila; even as new spots opened in the city as time went on Ukokkei's versions of the Japanese dish remained some of the very best.
Fast-forward to 2020: The pandemic set in, and the restaurant scene in the Philippines took a big hit. Still, ramen enthusiasts were in for a real treat as Ukokkei Ramen Ron relaunched as Ramen Ron, with Chef Tamura teaming up with 2016 Asia’s Best Female Chef Margarita Fores (of Cibo, Grace Park, and Lusso) and son Amado Fores (of a mano) to come up with DIY ramen kits available for takeout and delivery. By July this 2021 news broke out of Ramen Ron’s opening a dine-in restaurant—and that time has finally come, Spotters. That’s right: Ramen Ron is now open at Rockwell, Makati!
Also read: You Can Now Get Ukokkei Ramen Ron's Famous Ramen in DIY Kit Form
Yup, Ramen Ron has officially opened their doors at Rockwell:
Ramen Ron pulls off a bright and modern atmosphere, while retaining traditional Japanese elements and a sense of zen that solidifies its Japanese identity. Some of the walls, the floor, and the ceiling go by hues of gray, making for a hip and industrial feel—but you’ll also find wooden elements on the chairs, tables, and wall divisions that breathe warmth and Japanese-style nostalgia into the mix, as well as the occasional pop of red and black for a playful touch. Completing the contemporary Japanese vibe, too, are mellow J-Pop beats from the speakers. There’s a coziness to the restaurant given its relatively compact floor space—but the high ceilings (note that there’s a second floor with limited seats) mean it never feels too constrictive or tight. On the left side of the first floor is a bar area, as well as a window that lets you watch the Ramen Ron team in the kitchen as they prepare orders fresh.
Chef Tamura, of course, remains as serious and passionate about his craft than ever. But although he was infamous for his rather stern demeanor, the Japanese chef can now be seen smiling—at least in between busy ramen-prep sessions over the course of his hectic day in the kitchen. Still, Ramen Ron pays respect to the art of proper ramen appreciation with tips on the menu on how to enjoy their different dishes the way they’re meant to be—which means keep those photo-taking sessions brief, folks, lest your noodles get soggy and the broth gets cold.
Also read: Ukokkei Ramen Ron Is Back as Ramen Ron and Here's How It Happened
Ukokkei Ramen Ron loyals will be happy to know their classic ramen dishes remain and are given prominence on the Ramen Ron menu, retaining all the soul and full flavors of the original. The Ukokkei Miso Chashu Ramen (P500) is a favorite that features their silky fowl broth given depth of flavor and umami with miso, plus ramen noodles, tender slices of chashu, bean sprouts, and spring onions for added zip. You might remember its base version landing third place in our 2017 Top 10 Miso Ramen in Manila list, though it’s also worth heeding Chef Tamura’s advice and getting this bowl with their recommended add-ons—namely the Aji Tamago (P80) with a properly oozing, yellow-orange yolk; and the Sweet Corn and Hokkaido Butter (P95) for pops of sweetness and richness that balance out the savory thrum of the miso.
The Tantanmen (P510) was formerly a dinner-exclusive special at Ukokkei Ramen Ron that its patrons would patiently save their appetites for—and oh, you bet you can find it at Ramen Ron, available all day in all its stick-to-your-ribs glory. Melding the nuttiness of sesame, the umami jolt of miso, and the feisty kick of chili with ground pork and spring onions, this is one soulful bowl that’s as bold in flavor intensity as it is nevertheless balanced, with all parts harmonizing beautifully to form a cohesive whole.
Now ramen, for the most part, evokes feelings of warmth, decadence, and comfort—but if it’s more a vibrant and refreshing bite (er, slurp) you seek, the Hiyashi Goma Ramen (P485) has got your back. This cold ramen dish can be likened to a noodle salad of sorts, with ramen noodles, pork chashu cubes, wakame, cucumber, sesame seeds, pickled ginger, and leeks making for zippy-piquant-crisp-earthy bites strung together with a nutty sesame sauce. They also make an even-lighter vegetarian version sans the chashu; don’t you underestimate this version, though, as it makes a real flavor impact that’s crave-worthy in its own right.
Should you be up for a punchier experience, you’ll want to go for the underrated but spectacular Aburasoba (P510). Rather than being served with a warm soup, this noodle dish comes dressed with a rich and concentrated savory mix that delivers assertive flava through and through—balanced out by pork chashu cubes for protein, spring onions that lend zing, umami-rich bamboo shoots, nori, and sesame seeds. It’s plenty flavorful as it is, but if you’re one to live on the wild side, they also make a spicy version that delivers a gratifying dose of heat.
Ramen Ron isn’t just out to revive Ukokkei Ramen Ron’s glory as a carbon copy, though—for one, they’ve improved on selected old Ukokkei dishes, as is the case in the Karaage (P365). This new version trades the traditional potato-starch breading of classic karaage for an unorthodox but clever coating mix and technique that Amado likens to that used in tempura—and the result is a one-of-a-kind karaage with a perfect golden-brown hue and craggy, bubbly appearance, which make for a real satisfying crackly crunch as you take a (big) bite.
Also on the Ramen Ron lineup are new dishes that both old and new fans would appreciate. The Pork Bun (P185) sounds simple on paper but makes for a powerful sidekick to your ramen, with its impactful interior of succulent braised pork belly, Japanese mayo, spring onions, and lettuce in a soft steamed bun. The Tantan Chahan with Cheese (P365) takes after the Cheese Tantanmen ramen on Ukokkei’s former menu, reimagined as a risotto-esque fried rice dish. This is real ingenious stuff, with every rice grain taking on the feisty flavors of their tantanmen—plus a topping of cheese that melts into an ooey, gooey layer. (Why the hell not.)
And though ramen restaurants aren’t necessarily the first place that come to mind when you think of desserts, Ramen Ron gives you a couple of sweet reasons to save room for that when dining in their premises. On their short-but-(literally) sweet lineup is the Chilled Milk Mochi (P125)—their own handmade glutinous rice cake wrapped around a ball of milk ice cream that delivers the simple yet distinctive taste of real dairy. Feeling nutty—as in, the good kind of nutty? Go for the Popcorn Crème Brûlée (P195)—their whimsical take on the French dessert, with a top layer of caramelized sugar you can tap lightly and crack into with your teaspoon, and a thick custard infused with the distinct toasted, corn-y taste of good ol’ popcorn.
With the relaunch of classic restaurants, it’s always a struggle to balance bringing the right bits from the past to satisfy old fans, and keeping things fresh to please newcomers. Ramen Ron hits a great balance between the two worlds, so you’re bound to be in for a tasty ride wherever you fall on the spectrum.
Photos by Hans Fausto
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