“Bari” is from the Hiroshima dialect meaning “very” or “super”, while “Uma” comes from the Japanese word “umai” which means “tasty”, so “Bari-Uma” means “super tasty”. The ramen shop is originally from Hiroshima in Japan and they have Japanese chef coming for training, making sure the chef in Hong Kong will cook in the same way as they cook in Japan, offering customers the taste of authentic Hiroshima flavour. The soup base is shipped directly from Japan therefore it is nothing like any other Hong Kong made soup. The texture is quite thick, it is an essential factor for a good bowl of rich and hearty ramen. The ramen needs to be made in house a day prior for it to rest, then cooked it freshly when the customers order. The method of kneading and stretching of the dough is also authentically from Hiroshima. The pork is juicy and tender. The edge is all crispy after chargrilling and it enhances the flavour. The fat ratio is relatively high compared to other ramen shops and this is also a reason why their ramen is so rich and flavoured with pork oil. The egg is just simply nicely done. A few reasons: 1) It is not cold inside 2) It has a runny yolk, and a little bit of runny egg white 3) It is nicely marinated 4) They remind you not to soak the egg in the soup for too long if you want it semi-cooked, because yeah, their soup is steaming hot! Tori-Uma ($90) A big piece of juicy pork with 3 big pieces of seaweed, swimming in a hot bowl of ramen and broth. The big three elements we have mentioned earlier joined together for a better marriage. You can see how rich and thick the broth is, which dyed the noodle a little bit. Kara-Uma ($88) A spicy version of their ramen. Believe us, their chili paste is no joke, only order it when you can really handle spicy food! Tori-Ajitama ($90) Their chicken ramen uses their own chicken broth which is lighter than the pork one. Though it is lighter, we could still taste that it had been cooking for a long time. The meat was also really tender with a fork-breaking effect to it. Prefect for people who is not a big fan of pork. Gyoza ($35) You may see how traditional it is with a yellow piece of sheet at the bottom of each gyoza. Bari-Uma uses their own batter to glaze the bottom of their gyoza, making it such a crispy sheet of awesomeness at the bottom while soft on top. The taste was just right with all the veggie and pork inside! Ishiyaki-Chaofan (Chashu) ($68) Chashu fried rice would be good when you want a bowl of rice instead, the pork is less fatty than the pork belly they use for ramen, but they are also quite tender and full of flavour after marinating them with special sauce. Yakitori ($25 for 2 sticks) There are a lot of different small dishes on the menu, while yakitori would be one of the classic small bites in Japan. They mainly have pork belly and chicken yakitori, and they are both seasoned with their sweet and savoury tariyaki sauce. Interesting fact: They have children menu which is a smaller version of their pork / chicken ramen, costing $55 each with cute cutleries and orange juice. Wondering if adult can order that too? Taste: 9/10 Price: 8/10 Environment: 8/10 Service: 9/10 Bari-Uma (Causeway Bay) Enquiry: +852 2180 9172 G/F, Circle Tower, 28 Tung Lung Street, Causeway Bay Article by hkblogger Blog: http://blogger-hk.blogspot.hk/ Email: press.hkblogger@gmail.com Facebook: https://www.facebook.com/hongkongblogger Instagram: https://instagram.com/hk.blogger/ Twitter: https://twitter.com/hongkongblogger
