Kaiko ramen

Ordered deliver, and shoyu was 2.5 stars and miso ramen is 1 star. Wont be ordering again

The shoyu ramen was a disaster. It was so salty it tasted like someone just poured soy sauce straight into the bowl. I’ve had plenty of ramen, and this was hands down the worst. The egg was not fresh, no flavor, not properly marinaded, just there for decoration, it seems. And after waiting 40 minutes for this mess? It honestly felt like a slap in the face. Totally not worth it!

Went to try based on reviews but was quite disappointed. The place is a small street-side ramen shop with a decent space. I ordered two bowls of ramen and one serving of fried chicken. The chicken was fresh but extremely salty. The ramen was nothing special — the broth was salty even though I had requested it to be less salty, the meat was broken apart, and the soft-boiled egg was also overly salty. I asked for some chili powder, but the staff never brought it out. Overall, the experience fell short of expectations.

Ramen was just fine, however the taste is not consistent, differences between 2 bowls, 2nd bowl was a little bit salty Takoyaki was stunning actually, soft and silky, nice

It is unbelievably bad. Pork broth with almost no flavor. Tells me they didn't simmer the bones long enough, no salt, no sugar, no garlic flavor, no ginger flavor. Just sink water flavor. You can smell the kombu and bonito but no flavor from it. Can just assume that they used way too much water. The Shoyu- not enough added to add any flavor to the broth base The Chashu - taste like American deli cut honey ham. Extremely off/nasty when expecting ramen chashu flavor. The egg- no flavor, over boiled. Not soft, medium, or hard boiled. its 8-10 minutes after a rolling boil. That is really lazy. The bamboo- no flavor for it to absorb because they probably simmered it in just water with a negligible amount of a sesame oil or soy sauce to get the color change. Also you only get 2 pieces of bamboo and the entire container was still filled to the top with bamboo and it was night time so now it brings food safety into question of how long did it sit out or is it being reused for multiple days after being exposed to bacteria creating temperatures or just being wasteful. The karaage- It was undercooked, no crunch just soggy breading, no salt flavor. I saw pink and you can assume if pink is being seen then that means they did not even wait for the oil to come to temperature and they did not fry it long enough. 176C for 5-6 minutes, take it out to slightly cool. Bring the oil to higher temperature 190C and fry again for just 30 seconds - 1 minute. Perfect crunch at that point. The only saving grace there is whatever that chunk of meat is that was not the Chasu in the ramen. That actually had decent flavor on its own. It is just lazy all around for everything. Need to seriously re-evaluate what you guys want out of your restaurant. If you want to serve less than mediocre food while your restaurant is open then you have achieved it and you need to change nothing. If you want people ranting and raving, telling their friends, family, co-workers and strangers then really take the time to look up stuff, go back to the drawing board, and test stuff. Write down recipe cards and keep them for what works and keeps people coming back. Nowhere but up to go from here if you decide you want to change.