Classificação do local: 4 Lower Haight, San Francisco, CA
I’ve had world class ramen in Tokyo, Osaka and(I know it’s debatable, but) New York. While not world standard I was very happy with my pork tonkutsu ramen with egg, shoyu and nori sheets. I was greeted in the traditional style, and there are some similarities to traditional ramen bars — ie. you can see into the kitchen and speak with the chefs. You’ll find high quality ingredients, succulent juicy pork, oily tasty but light broth. The noodles needed time in the broth to soak up the taste and were a little bland to start. Corn? Unnecessary. Wash it down with an Asahi or other Japanese beer for an extra $ 6. Most traditional ramen joints serve only ramen, extras(extra pork, noodles, nori etc) and beer, but here you’ll find a number of sides such as tonkatsu balls, gyoza and teriyaki chicken. Cash only.
Danny T.
Classificação do local: 3 Melbourne, Australia
It’s not bad but I find that the broth used is too salty. Also it’s small for $ 12. well in Melbourne anyway… compared to what else is available.
Lincoln D.
Classificação do local: 4 Strathmore, Australia
Pretty solid ramen place. Soup is quite flavorsome and the ramen noodle itself has a really good texture
Paul C.
Classificação do local: 4 Carnegie, Australia
Pretty good ramen but a little fishy for me, not pork soup in the ramen as I expected but noodles were nice. Chicken karage was excellent, very tender and moist. My wife and kids loved the green tea ice cream. Will go again.
Cade A.
Classificação do local: 4 Melbourne, Australia
This place is dope soap for a killa Ramen! Get blazed and munch on that gyoza like its wutang going outta fashion. On the storm son!