By Sherman Chan,
Special to The Post

I got the Basic Bakamori with chashu. The Jiro-style of ramen features a chicken & pork broth with thicker noodles and topped with cabbage and sprouts as well as a dollop of raw garlic condiment. Hence, the ratio of noodles and veggies are almost 50:50. The biggest impact was from the garlic. The broth was fatty and full-bodied without being too salty. The thicker noodles were chewy. The semi-thick slices of chashu were fatty where the texture was tender while being a bit chewy.
Our next bowl was the Spicy Ramenwith chashu with medium spice level. The broth was not particularly hot. There was a slight bite to the broth, but once again, the garlic dominated. I preferred this broth over the regular one. We also had the Spicy Ramen with chicken karaage. I'm not a huge fan of placing fried items in hot broth.
We got a side order of Karaage. Juicy and succulent, the chicken leg meat was well-seasoned. The batter was light and almost flaking off. It was slightly greasy, but crispy. We also got an order of the Gyoza. It was still crispy on the bottom while the dumpling skin was thin and chewy. Inside, the filling was too mild, but that was solved with a dunk in the salty-vinegary dip. I'm not a huge fan of a large amount of veggies as it dilutes the flavours. I'm a huge fan of garlic, so it didn't bother me so much, but I can see it being a problem for others.

Sherman Chan is the #1 ranked food blogger on the Vancouver portal of Urbanspoon.com. Read more of his reviews at www.shermansfoodadventures.com.

Ramen Gojiro
501 Dunsmuir Street, Vancouver, BC

The Good:
• Portions are large, especially the basic bakamori- Noodles are firm and stay firm
• If you love garlic...

The Bad:
• The garlic dominates everything
• Personally don't like the amount of veggies
• I prefer softer chashu, so this one was a bit chewier