ramen (all varieties)

Rich, perfectly balanced broth with chewy noodles and tender chashu pork creates a delicious and satisfying ramen experience.

The soupless tantanmen features chewy noodles coated in a creamy, spicy sauce that reviewers found flavorful and unique.

Tender chashu, perfectly charred and melt-in-your-mouth, pairs beautifully with house-made noodles and a rich, flavorful broth.

Akahoshi ramen impresses with its rich, savory miso broth and perfectly cooked noodles, complemented by tender chashu and a jammy egg.

Akahoshi miso features rich, flavorful broth with chewy, crinkly noodles and tender pork chashu, perfect for cold weather.

The original tonkotsu ramen features a rich, creamy broth, perfectly cooked noodles, and tender Berkshire pork belly, earning high praise.

The shoyu ramen features perfectly cooked, bouncy noodles in a well-seasoned broth, complemented by tender pork chashu and fresh toppings.

The vegan ramen impresses with rich mushroom flavor, chewy noodles, and customizable spice, making it a satisfying choice.

Pork chashu is tender and flavorful, perfectly complemented by rich broth and well-cooked noodles, especially with ajitama egg.

Hakata Red ramen impresses with its thin, perfectly cooked noodles, rich broth, and tender pork belly, delivering a satisfying spice kick.

Soupless ramen features flavorful house-made noodles and a creamy texture, though some found it a bit salty and suggested more toppings.

Spicy roasted garlic miso features a rich broth and tender pork belly, though some found it lacking in spice and texture.

Rich, flavorful ramen garners praise for its deliciousness, complemented by fantastic cheese wontons and a welcoming atmosphere.

Spicy miso ramen features tender pork and decent noodles, but many found it overly salty and lacking in complexity.

Miso Wagyu features flavorful beef and fresh veggies, though some found it overpriced and lacking true wagyu taste.

Savory broth and harmonious ingredients in the ramen receive praise, but some found it lacking in salt and temperature.

Hakata Red features a flavorful broth and chewy noodles, though some found it too oily or lacking in spice.

The Midwest Shoyu lacks depth and flavor, with some finding the broth off-putting and chicken underseasoned, despite decent noodles.

The shoyu lacked balance, often coming across as too salty and fishy, while the temperature was not hot enough.