Hello! My name is Charlie, I am Nicole’s boyfriend, and I love ramen. For a fun adventure, Nicole and I decided to try all the ramen specialty places in Boston over the next year and share our thoughts. I hope you guys enjoy reading this blogs and get a chance to visit these lovely places too!
Place: Amateras Ramen
This is one of the many ramen places that have recently opened in the middle of this ra-men craze that’s happening all over the US! It only opened a month ago, and is located a couple blocks away from Boston’s South Station on South Street.
I wanted to keep this review simple, so I will only cover the three core qualities that define ramen.
Ramen Ordered: Tonkotsu Ramen and Shoyu Ramen
1. Noodles: They were perfectly cooked, and had a good texture, making them fun to eat! I do not think they were homemade (if they were homemade, they would have varying length and thickness, and these were pretty uniform), but I’d say they were still high standard.
2. Broth: Tonkotsu broth comes from boiling the meat and bones for roughly 12 hours or more! Compared to other Tonkotsu broths I have had, I liked that this one was very clean and not too greasy. It was very fascinating to have a both characteristics of rich and clean at the same time. Personally, I would’ve liked an even richer flavor in the broth, but I have seen a trend in keeping it fresher and lighter in many modern ramen places.
The Shoyu, that Nicole had, is a base broth with soy sauce added which generally varies greatly from place to place. For both of our tastes this one was a bit on the salty side, but having some cold brew matcha tea helped to wash it down.
3. Toppings: The Tonkotsu ramen I ordered had scallions, Chinese broccoli, red onions, 2 slices of chasu (pork belly), half an egg, and one seaweed square. I really liked the way they grilled the pork belly before serving it. It added another layer of flavor to the meat in addition to the flavor from being cooked in the broth for hours. The eggs were done perfectly as expected, and I really liked the fact that they added leafy greens to the ramen! The broccoli soaked up all of the yummy broth, and was delicious to eat it that way. I believe it was my first time seeing greens added to ramen like that.
Nicole’s Shoyu had scallions, Chinese broccoli, pickled bamboo, 2 slices of chasu, half an egg, and one seaweed square. She really liked the crunch of the vegetables, her first seaweed square, and the tenderness of the pork. In past ramen she has sometimes left some meat behind because of the amount of fat, but ate all of this pork.
Over all, this place was very solid in my opinion. I would give it 4 out of 5 stars, and will likely go back when I am in the area.