KOGASHI MISO RAMEN. Not as good as when I had it ten years ago, still one of the best ramens I have ever had.
Great ramen! Been a few times. They make you specify everything, here's what you should get: plain Tonkotsu (skip the Kumo garlic variant), wavy noodles, medium firmness, rich broth, + a seasoned egg
Ask for the thick noodles (like the ones they have in the Chanpon). The mini-curry and mini-chahan (fried rice) are both excellent, the latter with the white pepper they put on the table.
Who knew chicken ramen could be so incredibly good? The line to sit down is almost not worth the wait unfortunately.
I got the miso chicken ramen, it's very good but I recommend just getting the chicken one without miso. Uni tasted faintly of chlorine unfortunately.
In the winter, the Kogashi Miso ramen is my favorite in the city. In the summer they dont have it :(
They have some specials that you shouldnt miss. An oxtail ramen and a mammoth bowl known only as "The Whopper"
Brisket bun is incredible. Get it even if you arent a huge brisket fan. Yuzu Arnold Palmer was great too.
The Shio Ramen is my go-to here, with butter. Ask them to add butter. Trust me. Just tell your judgey friends that its a Japanese thing, and they have no culture, you cant take them anywhere.
Get the mentai potato. The ramen is not really the point of this place, but if youre maybe sharing a Set B, worth a try - a very under appreciated NYC ramen.
CLOSED! ...So sad. When it was open, the spicy miso ramen (without the spicy paste) was the go-to
Not my favorite ramen spot, but grab the miso with corn or the 'deluxe' if youre there
Have had their regular ramen and the green curry one. Didnt like the regular, the green curry was decent but flavor-wise not what I think of when I'm craving ramen.
Sit at the chef counter, sip on some sake and watch your food from start to finish. Sharing is encouraged here. [Eater 38 Member] Leia mais.
The appropriately named spicy miso broth is dotted with Parmesan and chili flake for extra richness; drinkers of the shockingly cheap $4, 22-ounce Sapporos will appreciate the okonomiyaki tater tots.
What started out as a place we hoped would have good ramen, Cheu Noodle Bar is Philly's home for truly creative Asian snacks and small bites, as well as noodles. [Eater 38 Member]
Fantastic ramen despite the limited options (don't back down from choosing kotteri style), you'll probably have to wait for a table though
Not a fan of the rye noodles. The broth is very light/delicate, which is intentional, so while not my style - I TOTALLY appreciate the execution
Masu is considered one of the best spots for sushi, but don't stop there. The menu also includes izakaya (Japanese bar snacks), all sorts of noodles (soba, udon, ramen), and sake flights.
This strip mall noodle shop sees patrons line up before the doors even open, in weather more suited to sno-cones than soup, for a taste of their small but expertly executed menu. [Eater 38 Member]
Tsujita LA serves the best standard ramen and tsukemen in all of Los Angeles. The tsukemen might even be better than the ramen. Only available during lunch and cash only. [Eater 38 Member]
The Momofuku-esk dishes at Tommy Lee's LoHi noodle shop are still just as popular as they were when the restaurant opened last year. Must try: kimchi ramen. [Eater 38 Member]
Nothing near as good as the one in NY. Ippudo is more of a chain in other places, and sadly this place didn't really give me the ramen fix I was hoping for
Finally, a place where you can get decent ramen and pie for dessert. They have tons of amazing Japanese-inspired small plates, craft cocktails, and housemade shrub sodas. [Eater 38 Member] Leia mais.
Housed in what is So Ba by day, the restaurant opens at 10:30 p.m. and serves cocktails and dishes like salt and pepper shrimp, lobster rolls, and daeji bulgogi. [Eater 38 Member]
Fu-Unji. Simple put, the best ramen I've ever had thus far. Get the 950Yen Tsukemen and take a seat. Separate plates for broth and noodles which is nice. Leave with the biggest smile on your face.
Fancy. The Tori Paitan has a creamy chicken-based broth, seasonal vegetables, and an amazing egg. Expect a line.
The stand out is the salt-based chicken and bonito stock ramen made with the Japanese citrus Yuzu. The servings aren't enormous, so try one of the excellent sides and the dark Asahi beer on offer.
The sign outside says "If you don't like niboshi, please don't come in." Expect a bitter ramen broth made from dried sardines.
