"It's only open Wednesday through Sunday, and there's only eight tables. It's some of the best ramen in the city. They're back there making the noodles by hand." Chef Tamara Murphy Read more.
"Since my first time having it, I have not stopped thinking about it. It's sort of a cross between dan-dan noodles and ramen—rich, spicy, and addictive." Chef Jamey Fader Read more.
"Sheldon Simeon is a refreshingly contemporary chef that utilizes his Filipino upbringing in his food while also featuring local ingredients. His 'Hapa ramen' is a personal favorite." Chef Alan Wong Read more.
"The fantastic thin noodles really make this dish special. How have I not visited this restaurant before today?" Chef Jason McLeod Read more.
"Fatty, delicious, hearty, and exactly what you would want in tonkotsu ramen. This and a cold Kirin, and you are good to go." Chef Adam Tortosa Read more.
"The ramen here is real! They also have hand made dumplings you can see in the window. It's so comforting and so fresh." Chef Shaun Hergatt Read more.
"Fewer things give me as much pleasure as slurping Hiro Sone’s Tokyo take on this classic dish. It's the high point of my week, my soul-richening weekly exercise." Chef Kelly McCown Read more.
"Chef Sho Kamio is a magician when it comes to flavor. The thin layer of "burnt" garlic oil floating on the deep flavored Sendai miso broth adds another dimension." Chef Staffan Terje Read more.
"Keep it simple with the soy broth and order extra menma (bamboo shoots). You must add citron peel, too." Chef Tim Luym Read more.
"I like to have a bowl of their ramen for lunch—it's a life changer! Pork belly and tonkotsu broth are the type of soulful cooking that I adore." Chef Brian Zenner Read more.
"This is a top notch, very moderately priced bowl of ramen. Everything is spot on, from noodles, to broth, to pork belly, and it has just the right amount of spices." Chef Jared Cannon Read more.
