Moshi Koshi
A slew of Japanese ramen places have been sprouting like mushrooms all over the metro, looking like one of the new food trends in the city. The burgeoning popularity of ramen restaurants, in all its yellow stringy glory, has led to the neglect of its other noodly brothers. Moshi Koshi aims to rectify that, giving equal attention to ramen, udon and soba. Koshi refers to the state of noodles where they are at their best, tender and chewy, but this only lasts a few minutes.
The place is brightly lit, comfortable and clean in a Japanese kind of way. White brick-like walls are partnered with sturdy wooden chairs and unfinished wood fixtures. The zen-like look still has a bit of playful side as evidenced by the mural behind the counter with their three noodle mascots. The open-kitchen setup offers a peek into the hustle and bustle of the chefs as they prepare your food.
Some ramen establishments may make their own noodles but here, they make not only ramen, but also udon, soba, a special soba for yakisoba and even the gyoza wrappers they use. You can easily go up to the big show window when the light above it is turned on, to see them making the noodles in a clean environment.
The noodle boss at Moshi Koshi is straight from Japan, Kenta Ishikawa, who along with his team developed the menu as well as the noodles that are used in the restaurant. This is one smiling boss here with a penchant for the big thumbs up – no ramen nazi to be found here. He is even prominently featured on the informative placemat together with the noodle mascots.
On to the food or more importantly the noodles. We decided to share a number of dishes to be able to try more. First thing that arrived was Shoyu Ramen (P185); immediate comparisons to Ukkokei cropped up, Moshi Koshi's ramen noodles are thinner but are at par in terms of its moshiness. I liked the generous amount of bamboo shoots as well the inclusion of kamaboko (fish cake). Recommended time for eating the ramen is 6 minutes,
Tempura Soba (P160). I was unable to try the tempura so I could not say how it tasted, but the soba noodles and the broth were great. The fact that they make the noodles themselves really made a ton of difference. The recommended time for eating soba is 5 minutes after it is served, as the noodles will absorb the liquid very quickly.
Kaki-age Udon (P140). Ever since I saw the Japanese movie Udon a couple of years ago, I've been looking for good udon both in Davao and in Manila and I think I have found it. This udon is topped with kaki-age (ginger fried chicken). The udon were thick, chewy and firm to the bite. The koshi state of udon last for only 8 minutes.
Yakisoba (P140). Pan-fried noodles in a slight sweet and tangy sauce, garnished with meat and vegetables. This is very good also. Irene and I both loved this.
For those that don't like noodles, they have Katsudon (P170) and Katsu Curry (P270). The katsudon was not as sweet as some I've had before, the katsu was good but a bit short of my local favorite from Yabu. I tried a bit of the curry sauce and found it nary a hint of spiciness, so this should appeal to kids. I prefer mine to be a mix of sweet and spicy, how I always picture Japanese curry to be.
Gyoza (P80). The wrapper is nice and chewy and is strong enough to hold the filling well. The bottom is fried just right, and there are no severely burned parts.
Chicken Teriyaki Bento (P220). This is served with four different side dishes, a bowl of rice and miso soup. I'm not really a fan of their version of chicken teriyaki; I still miss the one from when Teriyaki Boy started. The sidings were interesting though.
For dessert, Green Tea and Coffee Ice Cream (P55/cup). I found the green tea too grassy for my tastes after having tried the wonderful one from Blenz. The coffee was a hit for everyone.
Moshi Koshi Noodle Boss has great home made noodles at reasonable prices. Ambiance is cozy with free parking outside. The problem is going to be choosing which to eat when we go back, and go back we will as soon as possible. We'll be bringing our own noodle boss, Lauren with us and I have a feeling this will be a place we will be frequenting often.
In a market that is focused on ramen only, Moshi Koshi has positioned itself as the place to be for any type of Japanese noodle.
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