Ushi ramen

Even making it a year in a high restaurant turnover city like Ushi ramen Francisco is an achievement, ushi ramen, so we were excited to head over and see what they were about. According to them, they made it a goal to bring something unique and different to the ramen scene in the Bay Area, and they definitely do that with their signature beef bone broth made with black truffle and olives. A popular style of ramen is tonkotsu, which is a pork bone broth, so this takes things in a different direction. Their Traditional Paitan is made with beef bone broth, ushi ramen, kelp, shaved bonito, garlic and mushrooms, and it comes with a beef filet, oyster mushrooms, an onsen egg, and a huge beef bone full of delicious marrow.

What makes them so unique is their choice of protein and broth. The menu at Ushi Taro is limited but their selection is awesome. They have an original, spicy, original shio, ox tail tomato, and vegan ramen. Ushi Taro also has a soupless ramen option that is not listed in the menu available in their restaurant. Their menu also includes a myriad of appetizers that are also really tasty.

Ushi ramen

I heard from a friend that this was one of the best ramen places in the city, so I knew that I had to try it once while I was back. One thing that is really unique about this restaurant is that they have oxtail ramen, which is something I loved to eat growing up. I also was excited to try it since it was a new restaurant in the Inner Sunset and it was close to my place. I remember that back in the day Izakaya Souzai was the leader of ramen on Irving, so it was interesting to see how this newcomer would fare in the ramen game. When we got to the restaurant, I immediately loved the wooden interior and the atmosphere of the shop. I ended up going with a friend whose sister came to the shop and recommended it. This is the guy who showed me where the best karaage is in Japan, so I had pretty high hopes coming into the shop. His sister tried the oxtail and she loved it, so we decided to follow suit and get the spicy ramen. The first bite, I had I fell in love with the broth. It had a nice kick to it and it felt really rich in flavor. It was delicious.

The Traditional Paitan is made with a gyukotsu broth cooked with kelp, bonito, and mushrooms.

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Ushi ramen

Ramen Isshin. I've been twice since they opened thanks to two factors: sheer proximity to my house and the recent sub zero temperatures that have me craving noodles and broth. The spot was until recently home to the short lived Vicki'z Vegetarian Eatery and before that a shawarma shop. While the floor plan remains unchanged, the interior looks better than ever, spruced up with a hand-painted dragon mural inspired by ancient temples. The lighting is a bit harsh, but the service is exceptionally warm, even if I never get used to all the high decibel greeting and thanking customers. Between my two visits I have now sampled four of the eight available ramen. The Shio broth is strongly flavoured with sesame and made deliciously creamy though sadly grey in colour.

Showcase bommalu

It had a nice kick to it and it felt really rich in flavor. Twitter This soupless ramen came with ox tail braised in their tomato base topped with green and red lettuce, oyster mushroom, onsen tamago, and a nice clear and light beef broth on the side. I ended up going with a friend whose sister came to the shop and recommended it. Traditional Paitan The Traditional Paitan is made with a gyukotsu broth cooked with kelp, bonito, and mushrooms. This might sound like a bad thing, but honestly, I enjoyed the chewiness of the noodle. Be the first to discover new restaurants, easy recipes, and get awesome giveaways sent directly to your inbox! Personally, the Spicy is my favorite from their entire menu. Comment Reblog Subscribe Subscribed. Sign me up. The Spicy is made similarly to the Traditional Paitan, it contains the same gyukotsu broth as the Traditional Paitan, along with the same toppings, roast beef fillet, oyster mushrooms, the onsen tamago, scallions, and truffle. Nerdy Noodles. Their menu also includes a myriad of appetizers that are also really tasty.

This cozy Ramen restaurant is famous for beef ramen , most of ramen used pork not beef.

I heard from a friend that this was one of the best ramen places in the city, so I knew that I had to try it once while I was back. Leave a Reply Cancel reply Your email address will not be published. According to them, they made it a goal to bring something unique and different to the ramen scene in the Bay Area, and they definitely do that with their signature beef bone broth made with black truffle and olives. Their Traditional Paitan is made with beef bone broth, kelp, shaved bonito, garlic and mushrooms, and it comes with a beef filet, oyster mushrooms, an onsen egg, and a huge beef bone full of delicious marrow. A 40 Layer Lasagna?!?!? This might sound like a bad thing, but honestly, I enjoyed the chewiness of the noodle. However, the additional ingredient that makes it spicy is their house red chili that is added to the broth. First Name. Even in Japan gyukotsu broth ramen is not commonly found. This soupless ramen was definitely on the lighter side and could have probably used a little more umami because it was a little lacking in the flavor department.