Japan Tsu Shin -Ramen Series – RA-MEN TAKETEI

The Appeal Of A Filling Meal

Good eats are not as easy to locate as many claim. Some suggest high expectations are the culprit in my case. Others claim that a person may not be accustomed to certain tastes. Sure, there are people who say they hate broccoli, but did they only ever eat that sad, overcooked mush that gets passed off as edible? Kuala Lumpur has infinite places selling food; as there are stars in the sky. They burn out just as fast too, alongside the variety of trends that roll through. Ramen, fortunately, is a dish that keeps on giving. And today you pick up your chopsticks and dig into a hearty filling bowl.

Tucked away just past the security counter in the easily unnoticeable Wisma Miramas is Taketei. Taman Desa area seems to play host to a number of long-standing Japanese eateries. Stepping into Taketei is like dropping out of a different era. Formerly a void in the building, the space has a simple décor the feels so inviting. Green is the prevailing color with a large wall resembling a bamboo forest and the center ceiling area enveloped in faux ferns. Sitting at Ikea tables with Daiso cushions in an invisible corner of a building in Taman Desa threatens perfection. A perfect storm.

Speaking briefly with busy head chef Richie leads me to believe he respects the craft. He promptly lets us know that Jiro Ramen is their signature style. Alternatively, if we can handle spicy, he crafts a special super spicy bowl of noodles for the local palate. ‘Ramen jiro,’ what fanatic’s enthusiastically refer to as “Jirorian Style,” was brought to light by Takumi Yamada in Meguro, Tokyo in 1968. The story goes that a nearby Chinese restaurant helped him to develop his distinctive salty shoyu and tonkatsu soup base packed with thick noodles and fatty pork chunks. Building on an inspiration should not simply create a repeat of the same. Each chef brings their own experience to the craft. Here we have a case of attempting to satisfy a demanding local market while challenging the rules of space.

Anyone that dedicates 12 to 15 hours a day just for concocting their soup has chosen a long and winding trail. Today, short cuts abound. Ramen epitomizes this in many ways. There are few shops dedicated solely to this particular dish here in KL. It’s like joining the NBA, many dream, few have that dedication, while fewer reach their magical peak. Ramen is a science of love. One not easily mastered. Maintaining the challenge, serving fickle tastes, seeking to bridge the complexities of a ramen true to its roots while chasing fanatics is climbing a magic peak. All I can say is I hope Richie and Taketei keep at it.

Ground Floor, Wisma Miramas, No. 1, Jalan 2/109E, Taman Desa, Off Jalan Klang Lama, 58100 KL
12:30pm- 3:00pm, 6:30pm – 10:30pm (closed on Mondays)
012-231 3343