The 10,000-hour Rule
The minute we got to SF, hubby wanted to eat at this ramen place that was on the same street where we were staying.
Unfortunately when we got there to eat lunch, they were closed (majority of the restaurants there close after lunch and re open for dinner).
So the night before we left, determined hubby drove us again to Santa Ramen and boy did everyone thank him for it!!
We have always been on a look out for good tonkotsu ramen (pork bone stock soup), something like what’s described in Shizuoka Gourmet.
For some reason, majority of the ramen houses in Manila serves shoyu, miso, and shio but not tonkotsu. In fact the only place we came close to a Japanese tonkotsu ramen was at La Mien in Binondo and that was a Chinese restaurant! So you could imagine hubby’s excitement when we found this place in SF.
We arrived 30 minutes after they opened for dinner and the place was already almost full. We scanned their menu and it only had 3 varieties of ramen and a couple of Japanese dishes you could eat with your soup.
At this time, hubby and i have come to a conclusion that the simpler the menu a restaurant has, the better the food must be. This comes from a couple of theories i’ve formulated: First, that the restaurant has such good food, it need not confuse the diners with all sorts of dishes which could be a hit or miss. And second, that the restaurant has chefs that prepare only a few dishes over and over again, and this (the 10,000-hour rule = practice makes perfect), as Malcom Gladwell’s book Outliers points out, is actually the secret to success.
As we waited for our ramen, a line of eager diners was already forming at the door of the restaurant waiting for their turn. A long line of diners happy to wait on a weekday could only strengthen our simple-menu-good-food theory. But of course the true test had to be the ramen it self.