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  • This is the ramen place that the locals rave about. We showed up about 30 minutes prior to opening. There wasn't much of a line. 15 minutes later, there was a line of 50 people. We got lucky when they opened and we were seated with first group of patrons. Staff was friendly and prompt to take orders to which they were seated thorough the ramen house. While waiting to order we had the seat next to the kitchen. It was artful to see the chef prepare the ramen bowls for the orders. A process to insure the bowls were clean. A process to make all bowls of an order. A process to continue the broth and insure each bowl is consistent irregardless of when made. Chef tasted the broths as being made so nothing would be off. Chef insured all ramen noodles were consisted from each bowl. My order was the Tonkotsu shoyo ramen garlic pork added egg. Others in my group ordered the black ramen and one substituted their protein for chicken. The order didn't take long for the ramen master to artfully prepare and have wait staff deliver. The broth was made from pork or chicken. The dishes arrived with the noodles, protein, broth, spices, vegetables, and spoons all fashionably placed in the bowl. With those who added egg, the egg was sitting on top. Tender noodles through. Broth was well layered and spicy in it's own. I still added some because I love the kick. Cha shu was not overly fatty. Egg was more cooked than I like. I enjoyed the bowl. I left no broth. Aside from egg, I enjoyed the bowl and would love to visit again someday. Worth the drive out.
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