"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 Read more.
"This rich, nutty, pork bone broth with beautiful noodles, braised pork, and a soft-cooked onsen egg is right out of Osaka. It's a must-try and my weekly repeat here in Las Vegas." Chef Brian Howard Read more.
"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 Read more.
"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 Read more.
"Not for the faint of heart, it is incredibly spicy and almost hurts while you eat it, but for some reason you cannot stop. (They offer it half spicy, but I say go big or go home.) " Chef Gerald Smith Read more.
"This might be my favorite ramen in the city. The broth is great, the noodles are great and the garnish is right on... I love this ramen." Chef Sean Sanders Read more.
"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 Read more.
