Domo Izakaya

During our recent trip to Destin, Florida, we finally had the chance to tick off one of our major bucket list items: visiting Crab Island and sampling local cuisine. As we arrived from Minnesota, a local resident who learned about our love for ramen recommended Domo Izakaya, highlighting it as a must-try due to one of his favorite dishes. Intrigued, we decided to give it a go.

Domo Izakaya is a bustling spot, but we lucked out by arriving just before the dinner rush. Our wait was a manageable 15 minutes—any later, and we might have been waiting significantly longer. As soon as we walked in, the restaurant exuded a welcoming vibe. For anime enthusiasts, particularly fans of One Piece, the decor is a delight with figurines and anime posters adorning the walls.

Our table was comfortable, thanks to bench pads that added a nice touch of cushioning. Our server was attentive and friendly, enhancing our dining experience. We knew exactly what we wanted, so we ordered the japanese calamari, pork bun, Spicy Miso Ramen, and Domo Chashu Black Ramen.

The appetizers arrived promptly and were both satisfying and tasty. I particularly appreciated that the calamari included the whole squid, not just the tentacles—definitely a plus in my book.

Now, onto the star of the show: the Domo Chashu Black Ramen. My bowl arrived steaming hot, with an enticing garlic aroma that immediately whetted the appetite. The pork chashu was perfectly tender and glistened invitingly. The whole egg, rather than just half, was a delightful touch, adding richness to each bite. The soup was a comforting, flavorful experience that rekindled my love for ramen and even inspired me to start blogging about it after I was done.

At $18, the ramen was reasonably priced for its quality and portion size. If you’re in Destin, Florida, make sure to include Domo Izakaya in your plans. We highly recommend it for an authentic and enjoyable dining experience.

Tonchin Ramen

Tonchin Ramen, originally established in Tokyo in 1992 by brothers Katsuhiro and Motohiro Sugeno, has recently opened its doors in Los Angeles in 2023, bringing its renowned flavors to the United States. With a mission to bring people together through excellent food, Tonchin Ramen has earned the reputation for using the freshest ingredients in their dishes. Excited to try their Los Angeles location, my friend Eric and I did our research and eagerly anticipated our visit.

Upon entering Tonchin Ramen, we were greeted by a spacious, modern, and upscale atmosphere. The staff displayed great energy and vibes, instantly making us feel welcome. As we got seated, we could sense that our experience was going to be remarkable even before placing our orders. Glancing at the menu, Eric and I look at one another and knew we had to try the classic Tokyo tonkatsu ramen, the signature dish of Tonchin.

Upon our bowls arrival, we were impressed by the presentation. The focus was clearly on the depth and flavor. The bowl featured thinly sliced chashu pork, bamboo shoots, and spring onions. However, what set this bowl apart from other Ramen bowls we have tried was the complexity of the broth. With each slurp, we could taste the harmonious blend of dark soy sauce-based kaeshi, pork bone, and other carefully selected ingredients, creating a delightful dance of flavors in our mouths. The broth was both clean and savory, with a subtle hint of salt.

If we were to provide constructive feedback, we would have preferred a slightly more generous portion of the perfectly balanced chashu pork slices. I believe it would have added an extra dimension to complement the overall bowl. However, the handmade noodles elevated the entire experience. Their texture and quality surpassed many other ramen shops we have tried in Los Angeles over the years.

Leaving Tonchin Ramen, we were left with a positive impression and a sincere appreciation for the staff's outstanding service. Finally having the opportunity to taste Tonchin's offerings without stepping foot in Japan was a true delight. We highly recommend Tonchin Ramen to anyone in the area who is seeking a memorable ramen experience.

Tonchin Ramen not only stays true to its philosophy of bringing people together with excellent food, but it also sets a new standard for quality ramen in Los Angeles. With their commitment to using the freshest ingredients, crafting complex and flavorful broths, and delivering exceptional service, Tonchin Ramen has undoubtedly found success in their expansion to the United States. Our visit left us longing for more and grateful for the opportunity to savor Tonchin's authentic flavors right in our own backyard.

XOLO

I recently had the pleasure of trying the Birria Ramen at Xolo in Flint, Michigan, and let me tell you, it was an absolute delight! Combining Mexican and Japanese cuisines, this unique twist on traditional ramen pleasantly surprised my taste buds.

The bowl of Xolo Birria Ramen was a work of art, filled to the brim with a harmonious blend of flavors. Including julienne veggies added a refreshing crunch and vibrant colors that perfectly complemented the other ingredients. The poached egg added a silky, creamy texture, creating a luxurious experience with every spoonful.

The star of the show was the chilli braised pork. Tender, succulent, and bursting with flavor, it effortlessly stole the spotlight. The pork paired exceptionally well with the spicy broth, creating a symphony of savory and heat that left me craving for more. The fresh ramen noodles were perfectly cooked, providing a delightful chewiness that completed the dish.

What makes this place even more intriguing is its unique ambiance. If the seating happens to be full, don't be discouraged! Check out the speak-easy next door, which you can access through a secret entrance hidden behind a bookshelf. It adds an element of excitement and mystery to the dining experience, making it all the more memorable.

From the moment I walked in, it was evident that Xolo is a fun place with surprises. The fusion of Mexican and Japanese cuisines showcases the creativity and passion of the chefs. The friendly and attentive staff ensured every customer had a memorable dining experience.

If you're in Flint, Michigan, and looking for a truly unique and inspiring culinary adventure, I highly recommend visiting this Mexican restaurant for their Birria Ramen. The flavors, textures, and surprises will captivate your senses and leave you craving more. It's a testament to the endless possibilities when different culinary traditions come together to create something extraordinary.

Santa Ramen

If you're in the mood for some warm and comforting ramen, Santa Ramen is definitely worth checking out. On a cold and rainy day, Eric and I stumbled upon this restaurant and were pleasantly surprised by the spacious and retro Japanese decor. One of the posters on the wall even showcased the various ways to enjoy ramen, which was a nice touch.

The menu boasted a range of mouthwatering ramen bowls, from pork cheek to stewed pork belly. However, what caught my eye was the softshell crab ramen. At $18.50, it was a bit pricier than some of the other options, but it was worth every penny. The bowl was filled with half-boiled egg, corn, bamboo shoots, wakame, fried garlic, and roasted seaweed, and all the ingredients worked together in perfect harmony.

The service was also top-notch, with the staff being friendly and attentive throughout our meal. Overall, I would highly recommend Santa Ramen to anyone looking for a delicious bowl of ramen, whether it's a cold and rainy day or not. The food is simply too good to pass up.

Saikai Ramen Bar

Eric and I recently visited Saikai Ramen Bar in Los Angeles, CA, and were blown away by their Gyukotsu bowl. We decided to add the Miyazaki A5 Wagyu ribeye cap for an extra $15, and it was worth every penny. The creamy and delicious broth was made from 36-hour beef marrow, shredded brisket, seasoned shiitake, green onion, and mirepoix oil. Every spoonful was breathtakingly delicious, and I found myself taking additional sips until the very last drop of broth was gone and all the wagyu beef melted from my mouth.

In addition to the ramen, we also ordered the chicken karaage, which was cooked to perfection, and crispy lotus chips that complemented our meal perfectly. While the dining area was a bit small, it's to be expected in Los Angeles. The minimalistic décor gave the restaurant a modern vibe, which added to the overall experience. Definitely try to get here early because parking is very limited.

I enjoyed the meal so much that he finished the bowl to the very last drop and we plan on coming back again soon. Saikai Ramen Bar is definitely a must-visit for anyone looking for a great bowl of ramen in Los Angeles.

Fukuryu Ramen

I recently had the pleasure of visiting Fukuryu, a ramen restaurant located in Ohio. The restaurant had a cozy and relaxed atmosphere, with friendly staff and an open kitchen concept.

I decided to try their signature dish, the Tonkotsu Ramen Bowl, which was priced at $15. The bowl arrived in front of me, and I could immediately tell that it was going to be a delicious experience. The ramen had very thin slices of braised pork belly, bamboo shoots, and wood ear mushrooms. The broth was very light and enjoyable, with a salt base that was not too creamy, making it perfect for those who prefer a less rich ramen.

One of the unique things about Fukuryu was the diversity of the staff. The team seemed to come from a range of different backgrounds, which added to the welcoming and inclusive atmosphere of the restaurant. As I enjoyed my meal, I could hear the staff members conversing and sharing stories about their lives. It was truly a heartwarming experience.

Overall, I would highly recommend Fukuryu to anyone who loves ramen or wants to try it for the first time. The food was fantastic, and the staff was friendly and welcoming. I will definitely be visiting this restaurant again in the future

Signature Tonkotsu

Delicious and Savory!

Tsujita LA Artisan Noodles

With the cold weather in Minnesota, we decided to travel out west for ramen to Los Angeles. It’s been a while since we last visited the Golden State where the ramen scene is forever changing. This time our research brought us to a ramen joint in Sawtelle Japantown (formerly known as Little Osaka) in West L.A. called Tsujita LA Artisan Noodles. Their signature dish is the Tsukemen ramen or “dipping ramen” but they are also known for their Tonkotsu ramen. When we arrived at Tsujita there was already a line of people outside hoping to land a spot at the ramen bar or a table, which got us excited because we felt we were in for a treat! We threw our names on the waiting list, peeked at the menu to pre-plan which ramen bowls to order, and observed the reactions of the customers leaving the restaurant. We were soon to be enlightened by the restaurant’s motto, “The ‘Taste’ creates ‘Bond’ of people, that is Tsujita’s belief.”

We got seated at the bar. Tsujita gives you the option of choosing between soft, medium or hard noodles (hard noodles = al dente). Their noodles are not made on site and instead are prepared by Sun Noodles. We ordered the Cha Siu Tonkotsu Ramen and the Killer Tonkotsu Ramen (spicy). The Killer Tonkotsu came with three tender pork belly slices, green scallions, nori, black fungus, and red chili peppers. The spice level was just right so if you’re in the mood for spicy ramen, we highly recommend trying the Killer Tonkotsu. The Cha Siu Tonkotsu had a rich, salty pork flavor but with a bit too much green onions. We enjoyed the soft boiled egg served warm. Overall, great atmosphere with modern décor, friendly wait staff, and well crafted ramen bowls.

Ivan Ramen

Pictured: Triple Pork Triple Garlic Mazemen - Tonkotsu broth, pork belly two ways, whole wheat noodles

Pictured: Triple Pork Triple Garlic Mazemen - Tonkotsu broth, pork belly two ways, whole wheat noodles

Pictured: Tokyo Shoyu Ramen - Soy Sauce, dashi, chicken broth, pork belly, soft egg, toasted nori, rye noodles

Pictured: Tokyo Shoyu Ramen - Soy Sauce, dashi, chicken broth, pork belly, soft egg, toasted nori, rye noodles

Pictured: Tokyo Shio Ramen - Sea salts, dashi, chicken broth, pork belly, soft egg, roasted tomato, rye noodles

Pictured: Tokyo Shio Ramen - Sea salts, dashi, chicken broth, pork belly, soft egg, roasted tomato, rye noodles

During a 6 hour layover in New York City, we took the opportunity to hit up a couple of ramen spots in the Lower East Side neighborhood. If you’re a ramen enthusiast, then you may have already guessed that Ivan Ramen was one of our destinations! For those who are not familiar with Ivan Ramen, it is a ramen shop run by Chef Ivan Orkin whose ramen is internationally recognized as the best in the world. A native New Yorker, Chef Orkin’s original stores were in Tokyo, Japan before he moved back to the U.S., wrote a cookbook, and opened up Ivan Ramen.

Exactly how good is Ivan Ramen?? Well, nothing beats his unconventional, famous noodles!! The noodles are made from scratch by varying the amounts of water, toasting the flour before blending them, and combining different flours like rye and wheat for another layer of flavor. Chef Orkin believes that a good bowl of ramen should have a lot of balance and harmony as if the noodles were meant for the soup and the soup was meant for the noodles. This was certainly deemed true as we sampled the Tokyo Shio Ramen, Tokyo Shoyu Ramen, and the Triple Pork Triple Garlic Mazemen. From the tender pork belly that melts in your mouth at every bite to the intricate balance of dashi in the broths and the toothsome rye or wheat noodles, each bowl captivates your palate at every possible angle. Even the roasted tomato, an umami bomb, was a well thought out topping. A member of our group who is relatively new to the ramen scene was blown away from this experience. He said in his social media post, “Ivan Ramen’s Triple Pork Triple Garlic was absolutely appetizing! It was only then when I was truly able to appreciate a bowl of noodles…After finishing my delicious bowl I wanted to take theirs [my friends’] from their hands.” Of course, we didn’t let him!

So, Ramen Junkies, what should you do the next time you’re in New York or have a 6 hour layover?? We’ll give you a hint. It starts with “Ivan” and ends with “Ramen!”

 

Bagu Sushi and Thai

Picture: House Ramen with pork belly, egg, and bamboo

Pictured: House Ramen with pork belly, egg, and bamboo

The house ramen is a very clean but oily chicken and fish bones shio broth. You can really pick out the fish flavor but it wasn’t overpowering by any means. It comes with three thick pieces of fatty, tender pork belly and a perfect soft boiled egg. I didn’t find any bamboo in my bowl of ramen but it came with gai lan which is a unique condiment. I’m usually very partial to simpler bowls of ramen, preferring traditional condiments over adding corn, bean sprouts, and the likes, but my critique of this bowl would be that it seemed a bit too plain. With that said, I did really enjoy the broth flavors and the pork belly was exceptional!

 

Kizuki Ramen and Izakaya

Nice ambiance for a ramen shop. Very roomy with lots of seating. They served two different tonkotsu shoyu ramens - “Tonkotsu Shoyu and Garlic Tonkotsu Shoyu.” The Garlic Tonkotsu Shoyu Ramen with extra rich shoyu pork broth was topped with lots of garlic and was a bit overpowering (IMO). The regular Tonkotsu Shoyu Ramen was a better balance of the black garlic oil, soy sauce, and pork broth. There was also a hint of smoke or charred flavor. You can also choose a low sodium broth versus traditional and the type of noodle — thin, wavy, or flat noodles. We weren’t big fans of the flat noodles; turned the ramen bowl into linguine. The whole soft boiled egg was delicious with the warm yolk oozing out as you bit into it! 😍 The pork meat was mediocre at best. Priced at $13 for the regular tonkotsu shoyu or $14 for the extra rich garlic.

 

Ramen-Setagaya

Pictured: Tonkotsu Ramen (all toppings)

Pictured: Outside view of Ramen Setagaya

Pictured: Eating area and a view of the kicthen

Pictured: Eating area and a view of the kicthen

Pictured: Vending machine where you must order before standing in line for a seat

Pictured: Supposedly adds flavor of kelp, bonito, and anchovy

Pictured: Tonkotsu Ramen (all toppings)

If you need one last bowl of ramen before leaving Tokyo, look no further! Located inside Haneda Airport and open 24 hours, you will be more than fulfilled! A fully loaded bowl of tonkotsu ramen is only about $10 USD! The thick broth embodied a full pork flavor with a hint of smoke from the charred pork belly. The side spice that came with the bowl was welcoming and I found myself adding the spice for an extra kick halfway through the bowl. It came with long thin noodles. I completely devoured the bowl without a single drop of broth remaining. Perfect end to a trip before boarding my long flight home to the U.S. Never mind that it is a chain and has shops in the U.S. Ha!

 

Ramen Maruyoshi

I couldn’t decide between the fish broth ramen and the “special ramen” so I ordered both! I tried the fish broth ramen first. It came out tongue burning hot! If you like a fish broth, I would highly recommend stopping here for a try! The fish flavor was not overpowering or overwhelming. The special ramen broth was very clean and not a bit oily. Both the bowls came with very thin slices of chashu and a curry flavored soft boiled egg. Between the two, I would have to go with the fish broth ramen. The unique blend of the fish flavor was sooo good! I wished I had it in me to try their supposedly “highly recommended truffle clear soup noodle!”

 

セアブラノ神 伏見剛力

This local ramen shop in Kyoto, Japan blew me away! Check out the map to locate the place. I found this noodle shop only because I stayed near the area and was looking for ramen places that was within walking distance. It was also about 10-11 PM so it was a late night snack. I was a bit nervous ordering on the vending machine as it was all in Japanese and none of the workers spoke English. I used the google translate app which helped a little though the translation was a bit off. For example, one of the options was translated to “mildew” which was certainly something I did not want in my bowl of ramen! Finally after making my selection, one of the workers came out to review my order and asked if I wanted thick or thin noodles and the bowl size. I opted for the thick noodles and a small bowl. I handed my order ticket from the vending machine to the chef when I entered the restaurant. The broth was a delicious fish broth with a bit of garlic served with diced red onions and green onions. The thick noodles tasted very fresh and was very long in length, doughy, and chewy — I loved it! All of this for about $7 USD!

 

Ichiran Ramen

Although a chain with over 70 locations spread throughout Japan, Ichiran is famous for their tonkotsu pork-bone broth (Ichiran Ramen — ~$9-10 USD) and their mysterious, semi-private, odd dining experience. You are greeted by pleasant hosts from the time you enter Ichiran to ordering at the vending machine, but once you are seated in your own isolated booth, it becomes a very personal experience. Through a small window in front of your booth, your steaming hot bowl of ramen is pushed out gently by a pair of hands as your server politely bows and shuts the window. During the ordering process, you do get to customize your bowl of ramen to a limited extent. You get to choose the richness of the broth, the addition of onions or garlic, the firmness of the noodles, and the spice level. Since this was my first visit, I opted for their recommendations: Medium for “dashi” (seasoning stock), richness, garlic, and noodle firmness. I also elected for green onions, sliced pork, and mild spice. I was overall impressed by the creamy, pork flavor of the broth and didn’t feel that it was over salted or too fatty, but was disappointed that the thin slices of pork were unremarkable. All in all, I did leave Ichiran feeling full, satisfied, and happy that I decided to make a pit stop here!

 

Ajiichi Ramen

At the city of Danang in Vietnam, we came across a Japanese Ramen Shop called Ajiichi. This Ramen joint known for making their own noodles caught our attention. Walking towards the restaurant you will notice that the decor resembles that of a Japanese ramen restaurant and had this fargrant pork broth smell that tantalizes each nostril when you breath in. We didn’t realize it when we first arrived here that the owner/chef of this restaurant was from Tokyo Japan. This delighted us as we sunk our heads into our ramen bowls to get a good whiff of that shoyu broth as it arrived to our table.

Our first impressions were positive. The shoyu bowl we ordered came with bean sprouts, green onion, fish cake, hard boil egg and pork belly. For the price of about 120,000 Vietnamese dongs that is equivalent to about five US dollars. The price of this delicious soup makes for a nice treat and affordable meal in Vietnam. If you happen to visit Danang, Vietnam check out Ajiichi for a good bowl of ramen.

 

Fukumimi Ramen

$7.90 for a bowl of ramen!  A light but rich flavored pork broth that enhanced with a little bit of soy sauce.  Various lengths of the thin noodle making the slurpability mediocre at best.  Only half an egg.  Comes with only one piece of pork belly chasu which was tender and flavored well.  Overall, a clean bowl of classic tonkotsu ramen that is satisfactory but definitely better ramen joints around Vegas.

 

Midori's Floating World Cafe

Pictured: Tokyo Ramen - Wheat noodles, pork and chicken broth, sliced pork, hard-boiled egg, and fish cake

Midori’s Floating World Cafe is worth a visit whether you’re in the mood for sushi or a mouth watering bowl of ramen. The two best ingredients in this bowl of ramen are the noodles and the broth!  On the menu, the broth is described as pork and chicken based, but there was an intense mushroom flavor at the first slurp.  This was likely from the shiitake mushroom slices because they were prepped with a sweet, salty marinade.  The thin wheat noodles were also cooked to perfection and the texture was enjoyable to slurp.  The chef was reluctant to reveal that the noodles are not made on-site but purchased from a Tokyo based company.  The pork slices were unremarkable (thin and dry) as with the hard-boiled egg.  A great find in the Longfellow neighborhood of Minneapolis!

 

Man VS Food - Minneapolis, MN

On January 30th, 2018 we were invited to be on set the filming of The Travel Channel’s Man Vs Food!  We were among the crowd cheering on Casey Webb whose lead role in the show combines the passion for food with huge appetite challenges!  The challenge in this episode was to engulf a fully loaded, 2.5 foot banh mi sandwich from Lu’s Sandwiches (Minneapolis, MN). The caveat?  It had to be done within 30 minutes!! The energy, excitement and confidence Casey brought to the restaurant was definitely contagious.  You can see us up front and center!!  We are not going to spoil the results for you so check us out!!  See how Casey did by clicking the following link below!!

Man Vs Food

Wagaya Ramen

This was our first stop in Honolulu! We arrived around 7 pm and waited for about one hour for a table.  Broth made from pork and chicken bones - tasty, flavor, not too salty.  Opted for the thick noodles and loved the chewiness.  The soft-boiled egg was done perfectly with the yolk warm and oozy.  The char sui was unremarkable however. $11.95 for a bowl of ramen — not too shabby considering we’re in Hawaii.

 

Milkwood Restaurant

Pictured: MW Ramen with spicy tare, pork belly, shiitake, scallion, country ham

Pictured: MilkWood Bar

Pictured: MilkWood Bar

Pictured: MW Ramen with spicy tare, pork belly, shiitake, scallion, country ham

Pictured: MilkWood Ramen Shots

Pictured: Chef Glenn Dougan

While exploring the Bourbon Trail in Louisville, I randomly stumbled upon a restaurant called MilkWood.  It happened to be a restaurant owned by Chef Edward Lee whose cuisine intricately pairs Southern inspiration with Asian flavors.  Who would have thought a place called MilkWood in the heart of Louisville, Kentucky would serve ramen?  But there it was, on the menu, a $16 bowl of ramen with spicy tare, pork belly, shiitake, scallion, and country ham.  The broth was brewed from pork neck and country ham bones with Korean miso and lemongrass.  Although the Korean miso added another layer of flavor, it also made the broth more viscous which was to my dislike. 

I didn't get to meet Chef Lee, but instead met Chef Glenn Dougan who graciously agreed to conduct an impromptu interview with me.  Apparently, luck was on my side because Chef Dougan reported that the MilkWood Ramen was initially only available on certain days of the week because they weren't sure if the dish would generate enough interest to be a regular item on the menu.  Now, it's one of their most popular dishes.  We had such a good time chatting about ramen that he treated us all to the "MilkWood Ramen Shot" which is made up of MilkWood Ramen broth + Jefferson's Chef's Collaboration Edition Bourbon and Rye!!  Definitely not a shot I would routinely serve up at home, but on this occasion, it harmoniously blended our Bourbon Trail and ramen experiences together!  I didn't pick up on the bartender's name, but him and Chef Dougan were amazing, generous hosts.  They went above and beyond to make our first visit to MilkWood (to Louisville) a memorable one!