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But ramen can easily be cooked at home too, especially if you can find the ingredients at your neighborhood Asian grocery store. This ramen joint started in Chinatown and quickly made its expansion into Harvard Square last fall, followed by a location in Waltham. In addition to ramen, a variety of donburi (a bowl of rice topped with a dish, which can be chicken, beef, pork, or fish) and hand rolls are offered, as well as an extensive sake and Japanese beer list. You’ll experience a mesmerizing atmosphere at Ramen House that will take you right to the heart of Japan. The decoration, which draws inspiration from traditional Japanese design, is aesthetically pleasing. An appealing and genuine environment is created by the use of wooden accents and softly flickering paper lanterns.
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Make sure you also leave time for roaming the Japanese market and stocking up on every flavored Pocky you can find. Both the tonkotsu ramen and tsukemen are among the best versions available in LA. The broth and noodles are nearly perfect, with a strong seafood umami to round the soup out.
Japanese Cheesecake (Video) スフレチーズケーキ
While in the U.S., we have David Chang and Ivan Orkin, who popularize ramen with their endeavors. Soy milk, miso, sesame seeds, and spicy chili bean sauce—these are the secret ingredients to make a pot of vegetarian ramen so rich and satisfying that you’d never guess it was devoid of meat. Coco’s is a cozy black-and-red izakaya with lanterns glowing from the windows on upper Mission as it crosses into Bernal.
Cherryblossom Noodle Cafe
These beloved customer favorites are a testament to the culinary excellence you’ll find at Ramen House. They’ve captured the hearts and taste buds of patrons, and you’re invited to join the ranks of those who have fallen in love with these exquisite dishes. Join at Ramen House and experience firsthand the dishes that have become beloved classics. Your taste buds will thank you as you savor the culinary love stories that the customers can’t get enough of.
Wait, How About Tonkotsu Ramen and Tori Paitan?
Established in 2023, we are on a culinary journey through the dynamic and rich tapestry of Asian cuisine. Our name is a tribute to the fifth taste, known as “umami”, which creates a deep, satisfying sensation of savoriness. It is this distinct taste that we seek to honor and elevate in each of our dishes, hence the birth of our fusion ramen experience.
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This build-your-own ramen shop ensures everyone can get exactly what they want for the perfect bowl of noodles. Even gluten-free diners can rejoice over the gluten-free noodle option, or vegan diners can opt for vegetarian and tofu options. There’s also 18 different toppings to select from including fried onion chips and soft-boiled egg.
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A Cozy Ambiance in Ramen House
This ramen favorite prides itself on its traditional Japanese fare. Not only did the owner and chef Jay Zhou earn his chops learning to make ramen in Nishikawa, Japan, but the noodles are also made fresh from scratch using a Japanese machine. Choose from classics like miso and shio ramen, or try one of the specialties. The Nishikawa Black is a popular option made with pork broth, pork chasu, green onion, menma, kikurage, black garlic oil, fried onion, sesame seeds, seasoned egg, and nori, served with straight noodles. For extra flavor, opt for more of the homemade black garlic oil.
The large windows allow ample natural light to flood in, enhancing the overall dining experience. Notably, Ramen House takes pride in maintaining a spotless and well-kept environment. The staff at the restaurant is always eager to assist diners in selecting the perfect meal, ensuring a delightful and memorable dining adventure.
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The paitan base can come supplemented with corn, spicy miso, and other add-ons, and includes a whole slow-braised chicken leg. Tokyo’s famous Afuri opened in LA after first expanding to Oregon. Sporting a yuzu-tinted seafood and chicken broth, this lighter style of ramen still packs plenty of flavor with soba-like noodles made on the premises and high-quality toppings. The cocktails and minimalist ambience makes the whole affair a pleasant experience. Adorning the walls are simple yet elegant Japanese artworks, while the light cream-colored walls and wooden floors create a warm and inviting setting.
Our skilled chefs blend time-honored techniques with contemporary flair to produce a menu brimming with enticing flavors. House of Umami’s specialty is ramen, but we’re far from traditional. Each bowl tells a story of multiple Asian cuisines, harmoniously intertwining ingredients and styles to create something both comfortingly familiar and excitingly novel.
Shio means salt, so shio ramen is seasoned simply with salt tare. The soup is clear, delicate, and light as it is simmered more slowly to concentrate the flavor and prevent cloudiness. The broth is often made with chicken broth (sometimes with the addition of pork bones) and flavored with dried sardines, dashi stock, bonito flakes, seaweed, and vegetables. When you go to a ramen shop or ramen-ya in Japan, you’ll often see ramen being categorized by the type of tare used in a particular bowl.
As the name implies, chashu ramen is all about the delicious sliced meat. Some ramen shops specialize in offering chashu—braised or grilled chicken or pork. As it is the main star of the ramen, you get extra slices in the bowl.
Some ramen shops expand their repertoire to include gluten-free, halal, and vegan ramen. While not commonplace, ramen masters are taking note of the changing demands of their hungry customers. Hakata ramen is what most people think of when they hear pork bone ramen, and it is one of the most famous local ramen in Japan. Since the noodles are skinny and stretchy, most restaurants serve only a tiny portion to prevent the noodles from becoming soggy. According to Tokyo Ramen Tours, tonkotsu is said to be invented by mistake. A ramen chef in Fukuoka–a prefecture on Kyushu island—accidentally let his pork bones boil for hours more than intended.
As one would expect, soup is the elemental factor that determines the greatness of a bowl of ramen. Ramen masters put a great deal of effort into concocting their soup. Ramen shops in Japan are simple eat-and-go restaurants, not a place to linger long after your meal. It’s usually counter seating, where you buy a meal ticket at the entrance and hand it to the staff.
It’s also pretty basic, but in the actual basic sense, not in the person who only wears sweatpants and Stan Smiths sense. Inside the Mitsuwa food court in Mar Vista, you line up, place your order, and wait for them to call your number over the loudspeaker. You should be getting the Hokkaido-style shio (salt) ramen, which is a little lighter than other bowls around.
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