Miki Japanese Ramen
My discovery of more and more places featuring ramen on their menu, or that alone as their offering to hungry customers, reminds me of how strong an influence that both an internationally-minded local populace and the success of a market leader in that genre (e.g. Kintaro) can have on drawing in more and more contenders (and some would say pretenders). While the Robson+Denman area of downtown Vancouver is gradually become its own ramen gekisenku (literally, you could translate this to something like “competitive ramen battle zone”), with sightings and rumors of Ramen Santouka setting up shop apparently near Guu with Garlic, and Benkei Ramen apparently set to open a second location on Robson. Other places are striking out on their own in other parts of the city or surrounding areas. Case in point, this new ramen joint discovered while on a drive through Kingsway, which is calling itself Miki Japanese Ramen.
Stepping inside during a weekday lunch hour, I was greeted by an oddly pronounced blast of the Japanese greeting for “welcome” by a young female server. There was a pair of older ladies already eating and having a deep conversation, but otherwise the place was empty. After perusing the menu booklet that was brought to my table, I settled on trying the Negi Shio Ramen, figuring it would give me the best insight into their basic broth. What came out was a very “cloudy” and oil-heavy soup. It felt like a large amount of canola oil or something had been poorly integrated into a very dense chicken broth. It simply tasted impure or artificially-created, that is the best way that I can describe it. The topping of finely sliced scallions were sweet but did little to drive my attention away from the soup.