Nestled within Taipei’s bustling Zhongshan district, Katsuramen Niouka (used to name as Katsuramen Niboshi 烹星) stands as a homage to authentic Japanese cuisine. Well-known for its deliciously authentic ramen, this establishment, Katsuramen Niouka, has carved a niche for itself in the city’s vibrant culinary scene.
Stepping into Katsuramen Niouka, you can expect to be sat at the ramen bar to the cool reception of the staff inside. With its minimalist yet inviting decor, the restaurant effortlessly captures the essence of what ramen means to so many, creating a tiny slice of back-street Japan amidst the urban frenzy. The chefs at Katsuramen Niouka have mastered the art of ramen, skillfully preparing bowls that harmonize springy noodles and rich broth, resulting in an exquisite culinary symphony that transports taste buds to Japan’s streets.
In the ever-popular Zhongshan district in Taipei, Katsuramen Niouka is more than a restaurant; it’s an immersive journey for those seeking an authentic Japanese ramen experience. With its dedication to tradition and a touch of modernity, Katsuramen Niouka invites visitors to savor a genuine taste of Japan without ever having to leave Taipei.
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This is the brother/sister restaurant of Ramen Katsuo just around the corner of Linsen North Road. That place is similarly delicious, but the menu is quite different. I’d implore you not to choose between the two, but to visit both, because they are both really good!
The Menu at Katsuramen Niouka
The menu changes daily, and the owner announces its daily menu on FB. (The selections on the menu have changed a bit since the restaurant’s name changed.)
One thing that can be quite overwhelming is when you are faced with a menu that has no pictures, in a language that you don’t understand. EiT to the rescue! See the above picture, starting from left to right, from top to bottom, you have:
- Vegetables with a chicken base
- Masala with a chicken base
- Black garlic oil with a chicken base
- Scallop with a chicken base
- (row 2) Oysters with a chicken base
- House Special- soy sauce pork base
- Truffle and crab with a chicken base
- (row 3)Sesame Dan Dan noodles
- Smoked Wagyu beef with a thick soup base
- (row 4) Rich and thick fish base ramen
- A big portion of meat in a clear fish stock ramen
- Spicy fish with clear fish stock
- Fish with ginger and spinach in a clear fish stock
When you have decided what you want, simply press the screen and it will total it all up for you. When you’re finished with your selections, hit the trolley-looking button, and insert your cash.
Make sure to retain your proof of purchase and give it to the chef behind the counter, they will tell you where to sit and make sure that your order reaches you when it has been freshly prepared in front of you.
At the table
One thing that you may notice if you have an understanding of Chinese, is that the owner/chef at this restaurant has a very dry sense of humor, and doesn’t like to be told what to do by others. There are many signs around advising you what to and what not to do, but the overwhelming common theme is that these guys are too cool to care what you think.
With that being said, it doesn’t feel oppressive in any way inside, and the ramen is good enough for me to look past the façade that is initially presented.
A big portion of meat in a clear fish stock ramen 魚介清湯大肉拉麵
They weren’t lying, this is a big portion of meat, and the fish stock is pretty clear. If we move away from the clearly very poor (yet very accurate) translation of the Chinese to the English, we can look deeper into this remarkable bowl presented in front of you.
There’s something unremarkably remarkable about the simplicity of presentation here. The broth is semi-translucent, the green onions are copious, and the noodles are thin. But the real draw to the eye is the huge hunk of pork that is lurking on the surface of the bowl.
Scorched from the blow-torch, the pork oozes with silky smooth fat and bags of flavour. The smokiness from the scorching comes through, and the whole piece of meat just glistens with allure.
But what about a cross-section of the meat, though?
Yes, this is what you were waiting for. It’s succulent, juicy, and really tasty. In fact, I would go as far as to say that this is some of the best meat I have had at a ramen restaurant.
But, it’s not just about the meat, what about the broth? The broth is clean, deep, rich, and remarkably full of flavour considering its semi-translucency of it. There’s a deeper-than-it-looks soy flavour, but also a lovely richness of the sea, too.
The noodles are expertly cooked, which is a solid theme here – I have never had a bad portion of noodles at this ramen place!
House special 林北家系
This is the kind of bowl of ramen that I regularly look for when the mood hits me. I love to see that seaweed paper sticking out of the bowl, the contrast of the different meat in the bowl, the stark hit of green, and the deep, rich base.
Both cuts of pork are good, but when you compare them to the bowl above, it can feel a little underwhelming. Do not let that put you off this bowl, though, as it is absolutely worth the investment!
Taking a portion of the spinach and wrapping it in the pork, then the seaweed, and then dunking it deep into that rich broth is exactly what I am all about. The broth has the flavour of a pork bone broth with such deep, salty flavours running through it. It’s perfectly balanced, and you won’t feel bad drinking the whole bowl (I probably wouldn’t, though. Sodium overdose much?). The noodles here are slightly thicker when compared to the bowl above, and are expertly cooked.
Everything about this bowl is delicious, and I will definitely come back here regularly.
The bottom line
Is it worth it? Yes. I have never had a bad bowl of ramen from here. The balance of each dish, in addition to the quality of ingredients, is outstanding.
What is the best dish? For a lighter bowl that is still packed with flavour, go for the huge piece of meat bowl. But, for a rich bowl of ramen definitely don’t overlook the House special.