On my previous post about Moshi Koshi Noodle Boss, I have mentioned that if Moshi Koshi is the Noodle Boss, I am willing to be a noodle slave. That still holds true up to this day. In my book, Moshi Koshi Noodle Boss serves one of the best ramen in Manila, and more. After all, you could never go wrong with freshly made noodles. And Moshi Koshi is an expert when it comes to that.
From the time that it opened early last year, Moshi Koshi Noodle Boss now boasts of three branches located at Robinsons Galleria, SM North Edsa, and Market Market. It only goes to show that for the short period of time, this Japanese dine-in restaurant remained on top of its game and still soaring higher.
Their flagship store that used to be located along Shaw Blvd. in Mandaluyong can now be found at Robinsons Galleria. I deem it was a good move because parking at their first location can be a bit of a challenge. Also, their current spot at Galleria is way better since it is inside a mall.
Nothing has really changed on the menu since the last time I paid a visit at Moshi Koshi. The menu was still kept simple with main focus on noodles. Not that it reeks of boredom, since whatever it is on their line up is a surefire hit. The quality as well as the serving portion are still impressive, not to mention affordable.
My recent visit together with some friends started with servings of appetizers. The Gyoza (Php120 / 5pcs) was still as succulent as I remember it to be. Still one of the best gyoza that I have tried, Moshi Koshi's rendition of it speaks volume and quality from the meaty-savory filling to its wrapper that suggests playful resistance that mellows down as you chew on it.
The Chicken Kara-Age (Php50/pc) on the other hand was equally flavorful. Some friends who has affinity for the dish tagged this as one of the best they have ever tried and I agree. The golden brown batter was crisp while the chicken remained moist and remarkably tender.
We also got some Kaki-Age (Php170/ 4pcs) which was also good especially for those who dig crunchy texture on their veggies. It was a good starter however it was overshadowed by the awesomeness that was Ebi Tempura (Php315 / 6pcs). The prawns that Moshi Koshi used for their tempura was remarkably plump and juicy. It reminded me of the ones served at Suzukin and Yaku which are both good.
I have written before that for extreme noodle satisfaction, Moshi Koshi encourages its diner to consume their noodles within specific time frame. This has something to do with the Koshi state of the noodle. So, slurp away, we did.
I have always been a fan of their Shio Butter Corn Ramen, but this particular visit, it was their Niku Udon (Php170) that rocked my world. The udon noodle was undeniably filling while the soup base was mind blowing. The slices of beef, well, it's the icing on the cake.
The Miso Ramen (Php230) suggest pleasantly spunky flavor as compared to the niku udon. It is the kind of ramen that would satisfy those who are into rich broth made all the more richer and satisfying with the freshly made ramen.
Among the three soup based noodles we have devoured, I found Tempura Soba (Php195) the most mild in terms of flavor. Not that it's a bad thing since there were two pieces of ebi tempura that contributed to the flavor.
After feasting on the soup based noodles, we also got to try Moshi Koshi's Yakisoba (Php155) and Yakiudon (Php140). In terms of flavor, it was the yakisoba that my palatte favored more. This stir-fried noodle features generous toppings of pork and vegetables that went perfectly well with the koshi-ness of the soba and its special sauce. The yakiudon on the other hand won my heart in terms of the noodle texture. It was a filling dish and the bonito flakes on top added another dimension to the dish.
Another mind blowing noodle that rocked my world was the Cold Soba Noodle. I have been perfecting my own rendition of this dish for quite a while now and after having tasted Moshi Koshi's rendition, I must say that I already found a perfect peg. I guess its perfection rely heavily on the fact that the soba was freshly made, hence the superior taste. It also helped that the dipping sauce that Moshi Koshi has was of equal superior quality.
Aside from noodles, Moshi Koshi also offers bento meals for those who prefers not to missed their rice. Diners may choose from Chicken Teriyaki, Kara-Age, and Shogayaki. Each bento comes with four special sidings, rice, and mimso soup.
The Shogayaki Bento (Php200) resembles that of a bacon, albeit bigger in slices and marinated in special sweet sauce. While I was deeply impressed at how good the shogayaki was, I found the Chicken Teriyaki Bento (Php240) equally satisfying with its juicy pieces of chicken and remarkably good teriyaki sauce.
The Katsu Curry (Php275) which belongs to the curry line of dishes on the menu was also satisfying. It may not be the best curry I had, but it is still worth the try. The generous serving portion was noteworthy.
Although there's no other dessert on Moshi Koshi menu other than the green tea ice cream and the coffee ice cream, the goodness of these two made up for it. I admit to be biased when I say that between the two, I favored the green tea variant more since I love everything with matcha, if well executed of course.
This recent visit made me realized that it is comforting to know that the quality of food, especially the noodles at Moshi Koshi is still consistent as ever. I love the fact that despite the competitors left and write, they still hold the honor that they are definitely one of the best. And I agree with that.
Moshi Koshi Noodle Boss
Robinsons Galleria
4th Level, West Wing
Website: http://moshi-koshi.com
