Goma Tei: Drawing Deep Flavor from a Sesame Seed
A number of trusted “advisers” consider Honolulu the best place to eat Japanese food outside of Japan, and based on my trip in the early fall, that’s a believable viewpoint. The sheer variety of...
Ramen Dojo: Spicing Up Ramen in the Silicon Valley
Eating ramen doesn’t always have to be a battle of wills, but sometimes, it’s fun to put your palate to the test. That type of challenge is readily available at Ramen Dojo, a one-year-old...
Ramen Halu: Unearthing Umami in Silicon Valley [CLOSED]
During my recent foray to “Ramen Bull,” a cow-fueled ramen residency at L.A.’s BREADBAR from Japan native Nori Sugie, I learned he sources his noodles from San Jose. Talk eventually turned to R&D, and...
Ramen Yamadaya Tsukemen
Ramen Yamadaya was a fairly unlikely choice to become a breakout ramen house, with only seven tables, a quartet of red stools and an owner who committed to the concept because “ramen is popular.”...
Ramen Jinya Tonkotsu Ramen
When Matthew “Mattatouille” Kang read Rickmond “Rameniac” Wong’s review of Ramen Jinya, the only thing keeping him from Studio City was about 850 miles. He was in Santa Fe at the time…but as soon...
Ippudo: King Kawahara Expands Ramenance to New York City
Manhattan’s East Village is the domain of David Chang, the Momomuku chef-owner who has caused a sensation at three restaurants thanks to his vibrant flavors and streamlined aesthetic. Chang set the NYC ramen standard...
