"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 En savoir plus .
"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 En savoir plus .
"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 En savoir plus .
"The fantastic thin noodles really make this dish special. How have I not visited this restaurant before today?" Chef Jason McLeod En savoir plus .
"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 En savoir plus .
"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 En savoir plus .
"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 En savoir plus .
"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 En savoir plus .
"Keep it simple with the soy broth and order extra menma (bamboo shoots). You must add citron peel, too." Chef Tim Luym En savoir plus .
"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 En savoir plus .
"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 En savoir plus .
