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Jun 2, 2010 04:35 PM

The Return (and Departure?) of Lobster Ramen to Ramen Halu

I swear I checked their website just a few weeks ago, when my friend and I were talking about last May, and how much I enjoyed my bowl of lobster ramen, even though I had it in the middle of a fierce heat wave. Saw nothing.

I checked again today, after telling a co-worker about the soon-to-be-open Ajisen Ramen in the San Francisco Centre, and looks like it's come and gone.

I'm holding out hope, perhaps foolishly, that they've extended the run, as they did last year (at least until I can get down there this weekend).

Ramen Halu
375 Saratoga Ave, San Jose, CA 95129

Ajisen Ramen
47890 Warm Springs Blvd, Fremont, CA

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  1. Thought I'd posted this somewhere, but maybe I didn't since I can't find it now. The lobster ramen run was limited this year to the first two weeks of May and dinner time only. The server said it was very popular the set number of orders sold out within the first hour of dinner service. I asked why it couldn't be extended as in the past. He said that the chef needed to focus on perfecting a summer ramen recipe and didn't want the distraction for the next two weeks. The new ramen is supposed to launch this month but I don't see it on the website yet.

    4 Replies
    1. re: Melanie Wong

      Wow lobster Ramen. Guess I'll have to remember next year to come try some. I'm Glad in So Cal were able to enjoy the Best Japan has to offer. Chibakiya Gyu Tan Shio Ramen is now my Favorite of All Time.

      1. re: Melanie Wong

        Dang. I guess I'm out of luck until 2011. It's hard to imagine they'll come up with something for summer that will beat the lobster, but I certainly salute the chef's inspiration and creativity (as well as his homage to the seasons).

        So did you actually get a bowl, and was it as good as you remembered?

        Beef tongue ramen? That could be good ...

        1. re: Debbie M

          Nope, I missed lobster ramen this year too. I did try and posted about both spring specials: special miso ramen and tantan men. I think the chef normally does a spicy ramen for summer time, but since he rolled out tantan men early, he needs to come up with something else. Like you, I couldn't fault him for wanting the time to perfect his recipe, wouldn't expect anything else from Halu.

          1. re: Debbie M

            The Tongue was Incredible! It's kinda like Korean BBQ meets Chashu. It's first smoked then slow cooked for 7 hours. Smokey taste and Tender Tender Tender. Now I gotta plan a trip to Sendai Japan. Actually Kenjisan said he would like to open in Los Angeles someday......YAY!