"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.
"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.
"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.
"The fantastic thin noodles really make this dish special. How have I not visited this restaurant before today?" Chef Jason McLeod Read more.
"This ramen has a great depth of flavor! You know it must be good when it's 95 degrees out and you decide to have a ripping hot bowl of noodle soup for lunch." Chef Joey Chmiko Read more.
"Fatty, delicious, hearty, and exactly what you would want in tonkotsu ramen. This and a cold Kirin, and you are good to go." Chef Adam Tortosa Read more.
"I have this fantasy of opening a ramen shop one day. Ramen Misoya is by far the best ramen spot in the Chicago. They have phenomenal service and tasty cold brews." Chef David Posey Read more.
"This spicy ramen is so satisfying. The broth is perfectly seasoned and all of the ingredients are seasonal and fresh." Chef Michael Tusk Read more.
"This is an awesome dish on a cold day. Santouka, located inside Mitsuwa Marketplace, is in the Chicago suburbs of Arlington Heights, but it's worth the drive!" Chef Ryan McCaskey Read more.
"Sometimes you just have to have ramen, and while DC has a lot of nice ramen shops, I just can’t get by the broth at Toki. It’s perfect." Chef Frederik De Pue Read more.
"The ramen here is real! They also have hand made dumplings you can see in the window. It's so comforting and so fresh." Chef Shaun Hergatt Read more.
"Fewer things give me as much pleasure as slurping Hiro Sone’s Tokyo take on this classic dish. It's the high point of my week, my soul-richening weekly exercise." Chef Kelly McCown 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.
"Chef Sho Kamio is a magician when it comes to flavor. The thin layer of "burnt" garlic oil floating on the deep flavored Sendai miso broth adds another dimension." Chef Staffan Terje Read more.
"Keep it simple with the soy broth and order extra menma (bamboo shoots). You must add citron peel, too." Chef Tim Luym Read more.
"Rich fatty deliciousness. The noodles have a great chew and it's less than 10 bucks." Chef Steve Postal Read more.
"This is the perfect "get well" dish in Brooklyn. It's got tender chicken, a perfectly soft boiled egg, great broth and top notch ramen noodles." Chef Chaz Brown 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.
"I like to have a bowl of their ramen for lunch—it's a life changer! Pork belly and tonkotsu broth are the type of soulful cooking that I adore." Chef Brian Zenner Read more.
"Delicious broth, noodles are spot on and they top it off with a perfectly cooked egg." Chef Andre Natera Read more.
"The noodle bowl is consistent and always perfect, and there’s always something new to try. The things the chef thinks of are unique." Chef Blake McCormick 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.
