Ajisen Ramen Opening
Ajisen Ramen’s bowl of ramen is good for two people but also enough to satisfy one hungry customer. Ajisen Ramen opened last Wednesday. For reservations, call 233-0303 and 233-0304.
PHOTOS By JON PEREZ and DONNA RIVERA
Ajisen Ramen’s bowl of ramen is good for two people but also enough to satisfy one hungry customer. Ajisen Ramen opened last Wednesday. For reservations, call 233-0303 and 233-0304.
PHOTOS By JON PEREZ and DONNA RIVERA
I might say that was the worst experience of any restaurant on Saipan. Soup spoon was dusty. Tray for food was wet and oily when I tried to move it. Soup is made of instant base and unfortunately I saw crumbs that didn’t dissolve. I was exited to try Asian noodles, but realize that I was served just a regular pasta. Also undercooked chicken had a terrible taste and terrible texture: impossible to bite and chew it. But the worst thing I had was a thick oil covering my drink. And imagine eating there and chasing flies away… I do not recommend to go there, because even employees are not trained well to welcome and offer menu or even check if everything is fine.btw, restaurant is very stingy with napkins….what a disappointment to find out that restaurant just opened and they ran out of some dishes and drinks
This is the problem all over with Japanese or Asian Cosine. My initial comment was not posted about this. Unless you use Cheif native to the land of the food dishes it will not taste like the “real” thing.
Especially when you are using Filipino cooks.(for the most part) It will all taste line Filipino food and will not be good. Just like the most of the Filipino Restaurants.no taste, over cooked and not the cvorrect ingrediants for the specific dishes.
I have watched this all over Asia and the Pacific. The worste place for yhis is n the Phil. Guam and the CNMI.
Hawaii they use the Chief’s from Japan, Korea Thailand etc. The Chef’;s pay is not cheap nor is the food dishes. Also the ingredients are genuine. But then again inb places like Hawaii they have all the ingredients on the for almost any type of cooking due the large mix of different nationalities.
I have watched these various types of restaurants come and go, just looking at the pictures from “pink unicorn” I can see already. I have lived and worked in Japan for over 12 years many years ago. My first wife (rest her soul) was a good cook and I know the tastes and the ingredients.
If this keeps up this place will be gone within 6 months.
For any specialty restaurant in the CNMI (or other places) if you see the ethnic people hanging around and eating (and drinking) then you know it is good. If not then stay away.