Authors: what Andy ate
I’m sure many of you have been to ramen joints like Momofuku, Totto Ramen and even Jin Ramen in Harlem. Well there is another one to check off your list in Downtown Brooklyn. Ryujii (rio) Irie who cooked with Tadashi Ono at Matsuri and food writer Harris Salat have brought their A game to a cozy new spot called Ganso.
Ganso, which means origin in Japanese, has some mean appetizers that will certainly knock the socks off of any ramen or izakaya aficionado. The house gyoza certainly fits the restaurant; it’s the quintessential Japanese dumpling with the perfect combination of pork, ginger and scallions. My favorite appetizer, however, was the chef’s signature fried chicken. I have never tasted a sauce like that which perfectly combines sweet, salty and spicy on such tender chicken. I’m still dreaming about that chicken—it’s that good. I also liked the kari kari buns and any opportunity to eat Japanese mayonnaise.
The short rib ramen has a rich flavor without being too heavy. I enjoyed the al dente noodles and beefiness of the broth.
Since Ganso has only been open for several weeks there is not really a dessert menu save for gelato from Ciao Bella, but Salat assured me it is definitely in the works in addition to drinks. But, that’s another excuse to return and try more.
More photos below:
Kari Kari Bun