Seattle’s soba maker starts making ramen. And sets the bar high in the process.
Following my recent trip to Fukuoka, Japan’s home of tonkotsu ramen, I was especially interested in trying three brand new places close to Seattle. All feature Japanese chefs putting their spins on porky noodle soup, with one standing out above the others.
After a tonkotsu ramen immersion in Fukuoka (and Tokyo), I return to Seattle to try three new restaurants serving the same style of ramen here. One is great, one is good…and one is a flop.
Cutting Board is an excellent option if you’re craving yoshoku, or Western-influenced Japanese dishes, like this deep-fried pork cutlet served with curry rice.
This homey Seattle restaurant serves Japanese classics like ramen and sushi, but if you’re adventurous, items like ika wata ni are sure to delight.
If you’re trying to make authentic Japanese ramen, continue to call it by its original name: ramen. But if you’re not trying to be authentic, then let’s call your creation something new: Wramen.
4649 Restaurant and Ramen Man are steps apart from each other, but each one brings its own distinct style to the bourgeoning Wallingford Japantown.
A new restaurant in the shadow of the Space Needle turns out surprisingly impressive Japanese shabu-shabu.
Mutsuko Soma makes noodles daily in traditional fashion, using a rolling pin and a soba knife. These fresh noodles find their way on the menu in many interesting incarnations.
This longstanding Japantown favorite serves plenty of cooked dishes, but most people are there for the fish. Affordably priced sushi, sashimi, and chirashi all aim to please, with successful results.