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Found 34 results

  1. I ate here tonight based on Tim Carman's enthusiastic review and was very disappointed (Carman, you've misled for me for the last time...). The Akira Ramen (tonkatsu broth, with a couple thin slices of chasu, veggies, fish cake, and half an egg) was deeply mediocre. The broth, thin and bland, had little discernible pork flavor and mainly served as a carrier for the bitter char of the chasu. The curly noodles were little to write home about (or wax poetic about in the Post). Overall, a nothing bowl of ramen. I ordered the grilled yellowtail collar as an appetizer, was told it'd take 15 to 20 minutes, so asked for it to come out before the ramen. After about 25 minutes, the ramen came out first, and the yellowtail a few minutes later. The fish was moist and nicely grilled, but it won't bring me back on its own. Sitting at the bar, you could see bowls of ramen being plated sluggishly by an inexperienced kitchen staff -- nothing like the well-oiled machine at Daikaya.
  2. There's a ramen shop called Ramen Factory 42 in Falls Church that's opening soon, in the mini-strip with Takumi in the former Smashburger location.
  3. Sun Noodles Ramen Pack

    Where do you buy the Sun noodles?
  4. Kanji-Kana is a very sweet and welcoming place on the 3rd floor of 1018 Vermont Ave. NW. I went today for the first time because I had to be downtown all day for boring seminar, ugh. This review by Tim Carman gives a good explanation of what is wonderful and what is acceptable about it. I will not say that the ramen was particularly great, but the experience was in fact great: a quiet, sweet, and welcoming place with a warm bowl of noodles. Their website is a weird little thing powered by GrubHub for some reason. All I'm saying is that on a day when you are downtown and want a quick respite with some very decent food and a lovely vibe, check it out.
  5. House salad with soy and ume vinaigrette. I'm so glad it's something other than the ubiquitous carrot-ginger dressing that seems to be universally shared at other Japanese restaurants elsewhere in this country. Japanese-style fried chicken, served with lemon and hot mustard. Greaseless and expertly fried, but you can get better elsewhere in San Francisco. Chicken ramen with paitan broth, chicken chashu, soft-boiled egg, negi, kikurage mushrooms and bean sprouts. In a word: awesome. Hakata tonkotsu (Hakata-style ramen with rich pork broth, simmered pork belly, soft-boiled egg, negi, kikurage mushrooms and bean sprouts). Marufuku 1581 Webster Street (Geary Blvd.) Japantown
  6. I didn't see a thread about this new addition to Clarendon so thought I'd start one (feel free to modify or move if I'm incorrect). My wife and I went a few nights ago with high hopes but were disappointed. We live in the area and love ramen, but I doubt we'll be back to Hanabi. We ordered the tonkatsu and the miso ramen. The tonkatsu broth was just one note, none of the depth of flavor I'm used too. Similarly, the miso tasted like the same broth but with an overwhelming amount of chili oil. Different noodles were served with each bowl, but the flavor and texture were off on both. The tonkatsu noodles especially were too overcooked, and too thin. Fix-ins were fine, but nothing outstanding. Sadly, our bowls hardly compared to the standout places in DC, let alone what we remember from Tokyo. Perhaps we caught them on an off night, but next time we're feeling ramen we'll head into the city.
  7. Haikan is opening Saturday, according to the Washington City Paper. Expect Sapporo-style ramen, mapo tofu poutine (!!!!), and a "Wasabi Peas" cocktail.
  8. Samurai Noodle, on Durham in the Heights opened in 2015 as the 1st Houston location of a small Seattle, Washington chain of ramen joints. I stopped in for lunch yesterday, and was surprised to find a nearly full restaurant. Given the heat/humidity, a steaming bowl of tonkotsu didn't really grab me, but Samurai offers 3 tsukemen options: a cold fish-based broth (described as "sweet"), a "peppery" chicken broth, and a spicy version of the chicken. I went with the basic peppery chicken broth ("Tetsu-max"), with "firm" noodles (you can specify the chewiness of your noodles, from soft to extra-firm). The house-made noodles were indeed firm, and I would not recommend venturing below this level, if you aren't into mushy noodles. The broth was strong and salty, as it should be, augmented with shredded pork, bamboo, and bits of nori. Condiments on the table included pickled ginger and chili sauce if you cared to dress up your bowl further. The portion of noodles was reasonable for lunch, though I imagine if I were here for dinner, I might ask for an extra serving, or maybe order some gyoza or karaage to start. There were a couple families with small children, and they have high chairs available if you need that sort of thing.
  9. Chef Morimoto's Momosan (ramen plus other dishes) opened on April 8, 2016, at 342 Lexington Ave (between 38 and 39th St). I've eaten there 4 times, and I really like it. My favorite is the lunch set. A small don (rice bowl) and small ramen for $16. The zuke don, which is raw tuna with soy, sesame, nori, scallion, over rice, is my absolute favorite. Chunks of very fresh raw tuna with a soy sesame seasoning over rice. I've had the tonkatsu pork ramen as well as the tan tan - coconut curry ramen - and enjoyed both. The broths are rich. The ramen noodles are good but aren't as springy as the noodles at Daikaya. I've also enjoyed the chashu salad - lettuce, cucumber, slices of pork. The dinner menu has a larger selection of appetizers. I didn't care for the duck in crispy wonton skin (like a little taco), but that was because the sauce was sweeter than I like. The buta kimchi -- sauteed pork jowl and kimchi - was flavorful and delicious. The $2 side of rice was on the smaller side, however. I could have gotten 2 sides of rice.
  10. For anyone working in the Chinatown area, Reren Lamen has temporarily popped-up in the old Mehak restaurant. I think another ramen place will be there eventually.
  11. Mi and Yu Noodle Bar opened on S. Charles Street a few months back, and they are a welcome addition to the neighborhood. This is a non-traditional "ramen" restaurant in that you mix and match a protein (currently buttermilk brined fried chicken, roast duck carnitas, 5 spiced bbq pork belly, soy-miso braised short ribs, or seared tofu), noodle (ramen, pho, or udon), and soup (spicy kimchi, miso, or adobo duck) to create your meal. I've tried all of the meats except the pork belly, and they are all well-seasoned, flavorful, and tender, although there are some dry bites here and there. The ramen noodles seem to be imported and are pretty good, while the udon noodles are what you would except, but personally don't seem to work that well with the heaviness of the soups. The miso soup is lighter and more reminiscent of your typical ramen place, while the duck soup really packs a punch on your initial slurp, but gets a bit overwhelming with salt and umami as you work your way through. All of the soups come with a soft-boiled egg and a tasty bean sprout/cabbage/carrot salad. The end result is several different combinations of delicious flavors, although some work better together than others. The noodle bowls are $12-$14 for a LOT of food; I've never been able to finish the soup. This is the perfect meal for a cold day or a long week at work. The other thing that I love about this place is the online ordering system (using ChowNow) on Mi and Yu's website. Choose a pick up time, order your meal, pay, and they'll email you when your food is bagged and ready to go. Walk in, take it home, get a BIG bowl ready to go (remember, it's a lot of food), combine, and enjoy.
  12. So what are you doing now? Making dinner? Throw it away. Grandmother's funeral? She liked your sister more than you. Getting married? You know half of those end in divorce, right? In Fairfax and feeling hungry? There we go. If you like Ramen, you should check this place out. It looks like it is an old pizza hut. I went at 7:00 on a Friday and had to wait 10 minutes for a table. It was worth it. According to their website, they spend 12 hours making their stock. Verdict? It's good - damned good. I had the Shio Ramen with the recommended extras of marinated egg and pork belly. Holy crap that was good. In fact, when I go back, I will order the same thing and have them hold the ramen, the pork belly was that good. Hell, my 7 year old son proposed a toast to the pig that died to make us that pork belly. Normally for Ramen I go to Tanpopo in Annandale. Always solid, always steady. I am not sure if I will go back now that this place is around. It was really that good. Now it was Friday and the place was mobbed, so service was a little slow but seriously, that soup was so good. I'm looking forward to whatever excuse I can come up with to get out there again.
  13. Does anyone know when the JINYA Ramen Bar will be opening? They are shown on the Mosaic Center map, but I can't find anything else relating to this new location. Here's the Mosaic portion of their website.
  14. Curious if anyone here has tried this restaurant in Tysons? It is in the same space where Konami used to be, right on Rt. 7 very close to a BP gas station, down a block from the Olive Garden. You don't see too many Ramen places in Northern VA. Feedback from some other sites is generally mixed and wondering if anyone here has thoughts. Thanks!
  15. I find ARLNow's comment section really really funny. Sometimes it turns up interesting information. Since I am a regular at OKI Ramen downtown, I just might have to check out our local option. Has anyone been? "Family-Friendly Ramen Shop Opens in Cherrydale" by Heather Mongilio on arlnow.com
  16. Took little man up for a two day jaunt to Manhattan; thought it was time he explore the wonders of the Empire State Building and Statue of Liberty, and of course, take in a Broadway show. Needing sustenance before the show, a quick interweb search yielded this gem: City Kitchen. Like Chelsea or Gotham markets, but more conveniently located at 700 8th Avenue at 44th Street, its front was very unobtrusive, a small wooden sign hung above regular glass door. Once upstairs, though, you find masses of people, trying to plan out their meal from appetizers to dessert, fighting to find precious cubic footage to park and enjoy the triumphant eats. Ippudo Ramen opened a small outpost here called Kuro Obi; we split a Shiro-obi Classic ($12) and Pork Buns ($9). I find I am consistently disappointed by Ippudo in NYC--either the flavor is off or the ramen lacked that familiar bounce that its Japanese cousins try so hard to bring out. Little man liked the ramen, happily slurping his way, so all was not lost. As for the pork buns, I find that I prefer Momofuko's, as the fat melts a bit, with the meat looser, falling apart, whereas, here, the meat was slapped on, much like a burger at a fast food chain. If only it could share its feelings... Dough was a nice find, as I wanted little man to try a good doughnut, which I just haven't been able to find here in DC (haven't tried a few of the new places, but I don't like Astro or GBD ones). But I still prefer Doughnut Plant's.... Finally, the star for us was finding fluff ice or snow ice, where they freeze the flavors into the ice and shave that as your ice foundation. Wooly was definitely worth the relief from the humid heat New York offered this past weekend. You choose a 12oz or 16oz bowl, pick your foundation (ours was root bear float), pick 3 toppings (strawberries, mochi, & pocky), and then, finally the finish (chocolate drizzle).
  17. Lunch here last Saturday... The wife and I split the Tokyo shoyu and a cold ramen with a lemon/shio broth and poached shrimp. Top notch bowls of ramen. The broth on the shoyu was nicely porky, but not overly so. I think broth-wise, I may prefer Daikaya by a hair, but it would be close. Ivan really shines when it comes to noodles, though. The skinny, rye noodles in both bowls really took the noodle game to a whole new level. Wonderfully chewy in both hot and cold versions. The cold ramen was super-refreshing. Compared favorably to the cold citrus tsukemen I had the other day at Toki in DC. The broth at Ivan was a bit subtler, with less of a heavy citrus presence. Thinking on it now, I might have loved it even more if it came as tsukemen rather than a bowl of soup. Strangely enough, the real showstopper was the appetizer of shredded daikon radish topped with XO sauce. I could have eaten 4 more plates of that. The daikon was lightly pickled...the acidity of the pickle paired with the funk of the dried seafood in the XO sauce was fantastic, as was the interplay of 2 levels of crunch (daikon vs. dried shrimp/scallop). There are a ton of great ramen options available to you in NYC, but the rye noodles alone make Ivan worth a stop if you're in town.
  18. The space housing the failed DC branch of Mandalay has become "a 1920's themed Japanese Restaurant and Cocktail Bar" called Chaplin's. It offers an assortment of appetizers (gyoza, fried chicken, "adult dumpling shooters") and seven types of ramen, and a very long list of cocktails, wines, and beers. The place is dynamic; it was hopping on a Monday night, lots of young people drinking (some of them were eating, too), loud music, friendly servers bustling about. It seems like the kind of place you'd go to hang out for awhile after work, and maybe get a bite to eat, too, while you're at it. The ramen was perfectly acceptable but nothing to rush back for. The Chaplin ("sesame paste and tonkatsu flavour") was actually quite a tasty broth, the noodles slightly overcooked and lacking the springiness of truly great ramen. I had tastes of two other broths and liked them, but can't really describe them usefully. I'm not inspired to write more about the food. This is the kind of restaurant I'd go to if I lived nearby, if I was tired and hungry and didn't feel like cooking and just wanted a bowl of soup for dinner. Perfectly acceptable, but not a destination. Sorry for the vagueness, just wanted people to know it's here.
  19. Well, f**k. I hate writing about restaurants any more, but decided to start this thread anyway, and twenty minutes later I was almost done and f**king Invision or whoever lost the post. Pardon my language. I'm not going to re-create all that. The basics: Nice, cozy ambiance for a quick nosh on a cold evening. I didn't take notes or play Investigative Reporter. I think there were four ramens, four rice bowls, and some number of appetizers on the menu. I had an excellent miso ramen, with flavorful broth, springy noodles, awesomely porky and not too fatty chashu . Definitely one of the better ramens I've had in awhile. Better than the tonkatsu (weak flavor, not-chewy-enough noodles) from Nagomi the day before. Two things to note: the other patrons (at 8:30 - 9:00 on a weeknight) were loud, possibly drunken 20-somethings who talked in their "HEY WE'D BETTER SHOUT 'CAUSE WE MAY STILL BE IN A LOUD BAR" voices. I'm not a cranky old lady yet; if that's the clientele, fine, I'll enjoy my ramen, pay the bill and get out quickly. The other thing: scented candles do not belong in restaurants. Seriously, restaurateurs: don't you want your customers to enjoy their food? Isn't smelling that food a significant part of tasting it? If I push the apple-cinnamon candle to the other end of the communal table, that's not a signal for your hostess to come light the other one. Anyway: great ramen. Really hoping ramen catches on in DC.
  20. I'm nervous to write about ramen, but we need to start the conversation because you can slurp bowls here in Howard County. Ramen is a Japanese noodle soup that has had a long-standing spot with chefs and food writers who champion favorite places and talk up both tradition and innovation. Chicken or pork broth. Vegetarian versions. Add-in ingredients like pork belly or poached eggs or . . . intestine. Ramen is something more than a meal and less than a craze. The New York Times wrote about ramen. Artifact Coffee in Baltimore did a six-day special celebration. David Chang talked it up on his PBS series Mind of a Chef and even offers his recipe in the Momofuku cookbook. Now, you can get in on the movement closer to home. We've eaten ramen at two local restaurants -- Ichiban Cafe in Columbia and Manna in Ellicott City. Again, I'm scared to write too much because I can't claim much knowledge. On the one hand, it's a humble dish -- noodles, vegetables, maybe some meat or other special items, all in a warm broth. On the other hand, people get crazy about ramen. A few weeks ago, a friend met me for dinner in Manhattan, and we met at 5 pm. She and her daughter were in line even earlier because Ippudo NY is so hot that it fills shortly after it opens and stays full all night. I can't claim that our ramen matches one of the places that the New York Times calls one of the 10 best in the city. Ippudo's broth was exquisite, and the fresh noodles were even better. But I'll talk up both our local options -- and welcome other people to join in with observations. Manna and Ichiban Cafe are both casual places -- one a Korean counter-service in the Lotte food court, the other a Japanese-Chinese place with a sushi menu near Target. In both places, we ordered without expertise. Manna has one broth and options for "add-ins" like dumplings. Ichiban had two broths, and I somehow lost the notes that I typed as we ate. In both places, you get a great dinner for $10-15. Bowls of salty, spicy broth with warm noodles and toppings. As I remember, Manna's looked like packaged ramen that I ate in college while Ichiban's seemed a bit more unusual. But I enjoyed both -- especially I alternated between spoons of soup, slurps of noodles, and little treats like sliced pork or mushrooms -- without knowing how to judge them against anything else. Give them a try in the next few months so you'll be ready when the specialists arrive. Emily Kim emailed me last week to talk about her plans for a ramen-and-grilled-chicken restaurant that will replace the Jerry's Subs on Rte 40. Emily is a University of Baltimore business student who is building a business from an obsession: Back in 2009, I stumbled upon a Japanese ramen shop in New York during my spring break. From the first sip of Tonkotsu ramen broth and noodles, I found my new addiction. I found myself getting Mega Bus ticket every week to get ramen. So from beginning of 2013, I started a business plan to open a restaurant in Ellicott City. That business will be Uma Uma -- a restaurant that Emily plans to open to serve both the noodle soup and the Japanese grilled chicken called yakatori. The current plan is for construction to start June 1 and the restaurant to open in late summer. So ramen has arrived in Howard County. Newbies can have a great time just reading link after link about the dish's variations. But some experienced folks could tell us what they think about these two local kitchens -- and anywhere else that I have missed so far.
  21. Hi all- Thank you for your advice and suggestions! I apologize for the delay in the write up.. parent/teacher conference week is a killer. So.. the blizzard kept our wanderings to Manhattan but I have one new place to put on the radar for DRers... Totto Ramen on 51st between 8th and 9th. We were looking for a hot dinner and found it on urbanspoon.. it was really great. A basement 20 seater where everyone who works there communicates in Japanese. 10 seats at tables, 10 at the bar next to 3 giant pots of broth and 3 large Japanese men assembling the bowls for all. We both had the chicken broth with chicken and minimal add-ons but I would go with pork next time after watching them crisp a tray of the pork meticulously with a blow-torch. The broth was incredibly flavorful and the house-made noodles still had a nice bite. Some notes- cash only (ramen about $10) and enter the covered basement steps and put your name on the unattended clip-board and DO NOT LEAVE. If you leave, they move on. The line moves fairly quickly as it doesn't take that long to eat/drink a bowl of ramen. I will visit this place again on my next trip, even if I am not staying in midtown/hells kitchen. http://tottoramen.com/
  22. Adams Morgan seems to be becoming the noodle center of the district, as Taan has joined Sakuramen in serving ramen, and Pho 14's opening is imminent. Located smack between Cashion's and Mintwood, Taan opened its doors just last week, and we gave it a try tonight. A wonderful greeting by the hostess (and all the servers are super nice as well) and we were led to our "table." I use the term "table" loosely, because it's all high tops or bar seats, none of which have backs and therefore, none of which are comfortable in any way, shape or form - at least not once you reach a certain age; sadly, mine. A full bar exists, and there's an upstairs lounge which will be used as, well, a lounge area on Friday and Saturday nights as business picks up. Service will be until 2 AM. Anyway, the food. A bit more ambitious, at least as far as the apps go, than your usual ramen joint Fried green tomatoes were a starter that I enjoyed; good frying technique and little tidbits of fried pork accompanied the 4 or 5 slices of green tomato. The duck breast over dashi risotto is an interesting concept, but I no love. Oh, the duck breast slices were nice and rare and fatty and tasty, but the risotto was a little gummy for my taste and needed salt. And I don't think the accompanying pickled daikon radish added much to the dish - nice that they're trying something different however. On to the ramen...there are 4 or 5 ramens on the menu; 1 duck confit, 1 vegetarian, and 2 or 3 with pork...in a rare case, we both ordered the duck, since neither of us really wanted pork belly tonight. Vegetarian - well, what's the point? I don't really know how to rate ramen, but the broth was rich and tasty. The half egg was nicely cooked; the white just set and the yolk all oozy. My portion was skimpy on the duck, while my wife's had a whole leg in it, so we shared. I don't know if the duck was confit or not, since it apparently had surrendered much of its flavor to the soup. The noodles were okay, if slightly overcooked to my taste. On a scale of 1 to 10, I'd give this ramen a 5.5 - there's room for improvement, and there's room to expand the ramen offerings as well. I don't know if Taan will move into a regular rotation, especially with the other noodle possibilities in the neighborhood. And if it turns into a bit of a zoo, with the lounge and full bar, I'll be heading to Sakuramen instead. And who knew Adams Morgan would become a neighborhood with a multiplicity of noodle offerings - keep 'em coming, I say!