Ramen Shop Awards

Ramen Shop Restaurant Review:

It's hard to dispute the haunting quality of the ingredients and, in particular, the broth found in these deep bowls of ramen, crafted with rich reverence in Ramen Shop's vast, compelling exhibition kitchen. The theatre factor of the kitchen adds to the experience that is already heightened by the low-ceilinged cachet of the Japanese-inspired restaurant, outfitted with split curtains and plenty of wood, stone and steam from enormous soup pots. An expansion brought twenty more seats and additional Japanese whiskey and beer choices at a bar. Shop cooks are actually Chez Panisse alum --- Sam White, Jerry Jaksich, Rayneil De Guzman --- and their team of chefs dedicated to the best seasonal produce, meats, seafood, toothsome noodles and balanced broth in every bowl. Try the nuanced vegetarian ramen with salt-cured egg, shaved carrot and chanterelles in shoyu-Meyer lemon broth, then return for the more filling gyokai (fish or seafood) or miso versions with elements such as Penn Cove mussels, smoked king salmon and ground pork belly. Creative starter salads are worth exploring. Desserts include black sesame ice cream sandwiches. Japanese and American whiskies, French wines, cocktails and, most appropriately, good beer complete the experience.