Opened by Chez Panisse alumni, Ramen Shop has a California sensibility with a version of miso ramen that changes all the time. According to Chef-Partner Jerry Jaksich, the ramen soup base stays constant with a blend of tonkotsu and dashi broth that’s made in-house. The kitchen also uses ground pork belly, cabbage and yellow onions all cooked to order in the wok before the miso tare and soup is added. The miso tare is very special and very secretive and has more than 30 ingredients, but it includes organic white and red miso from California. They source all their ingredients from local farms, so toppings feature the best of the season such as corn, eggplant or peppers.
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