Ever since we moved to San Diego, I’ve been searching for a good Ramen Shop, not that Chopstix or Tajima is bad. But I want something along the lines of Daikokuya or one of Shin-Sen-Gumi’s Ramen Houses. During a recent visit to Hogetsu Bakery, I asked the Friendly Lady there about a a place I’ve passed on every visit. Gunco Ramen:
I was told, that the clientele and style was "very Nihon", and to give them a try. So that very afternoon I paid Gunco a visit. The first thing I noticed when I entered was that Gunco, and Kanpai, as basically one restaurant, separated by a doorway. They even have 1 menu.
The Server was very nice, and brought me my tea and ice water immediately. I decided to order something that I hadn’t had in years; Champon($7.50).
Now, the variations of Champon I’ve had in the past, were basically a fiercely boiled pork-chicken bone broth, very rich, topped with stir fried vegetables, and some boiled seafood, usually shrimp and squid. Champon itself, was supposedly invented in Nagasaki, and Chinese in origin; created by a Chef originally from the Fujian Province named Chen-Pingshun, in a restaurant called Shikairou. Or so they say……. Today, the Champon, was a bit weak in flavor, not rich at all, causing all the stir fried vegetables and seafood to be flavorless. The one saving grace were the noodles, which were a perfect ‘al dente, both elastic and mildly chewy.
And despite the rubbery shrimp(pretty much a norm for champon IMHO), I enjoyed the dish enough to give Gunco another try.
On my return visit, I was seated on what I think is the "Gunco" side, facing a "Bar Counter".
Again, the service was excellent, and a Gentleman, who I think is the Owner, engaged me in some conversation, starting with the familiar(to me) question; Are you Korean? "Ummm, no…"
On this visit I ordered the Tempura Appetizer($5.50), and the Hakata Ramen($5.40). To my surprise, the Ramen arrived at my table first:
I’ve had what was described as "Hakata Ramen" once before, in a now defunct Restaurant in Honolulu. The broth was Tonkotsu-style, that is the deep-boiled whitish pork bone based broth. The noodles, which were supposedly imported from Hakata, were quite thin, and very straight. This variation had basically the same broth as the Champon, but today the broth had much more flavor, and a nice quantity of oil. The interesting addition of "gari"(pickled ginger), added a nice palate cleansing element to the ramen. The two thin slices of Charshu, though a bit fatty, had some flavor. The noodles were exactly the same as the Champon, and again I enjoyed them.
Though the bowl of Ramen was on the small side, I still rather enjoyed it, though I wished that the broth had a richer "tonkotsu-shiru" flavor.
As I was in the process of eating my Ramen, my tempura arrived:
All in all quite mediocre and forgettable, and a bit undercooked(except for the broccoli, which was scalded), the batter being very pale. Not worth the $5.50. Kind of sad, on my last visit, I saw an Older Lady demolishing a very delectable looking plate of tempura.
What was interesting was a "side door" to my left. Apparently, the tempura was made in the "Robata and Sushi" restaurant next door, also part of the Gunco/Kanpai "complex".
Overall, great service, reasonably priced food. Though it seems "Your Mileage May Vary" here.
Gunco Ramen
305 Palomar St
Chula Vista, CA 91911
Kanpai
301 Palomar St
Chula Vista, CA 91911