Marufuku is known for its Hakata-style tonkotsu, a simple ramen with a silky pork bone broth, thin noodles, and minimal toppings.
Fourth-generation Japanese chef Kyle Itani is known for specialties like a miso-braised oxtail ramen with a chicken and bonito broth, sweet potatoes, and garlic chives.
Designed for warm days, hiyashi chuka (which translates to “chilled Chinese”) is a Chinese-style ramen dish of chilled noodles tossed with vegetables and a sweet, tangy sauce.
Order the Red Tonkotsu or any other ramen at Alley Kitchens, and you’ll be able to select your preferred ramen texture (soft, regular, firm, or extra firm). How cool is that?
This hole-in-the-wall Cal haunt specializes in Korean bunsik (affordable snack foods), like the Rice Cake Ramen (spicy, carby, and perfect for late night cravings).
Momo regulars love the robust hit of garlic that the Shoyu Black Garlic Ramen offers.
If you’re not a fan of weightier, gut-busting broths made with tonkotsu, chicken, or miso, try Dozo’s Yuzu Ramen, which features a light, refreshing, citrus-based broth instead.
One of the most popular dishes at Bansho? The Ultimate, with an impossibly rich pork broth, two kinds of pork (belly and ground pork), homemade garlic seasoning, miso, egg, and an array of vegetables.
