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Dec 24, 2011 01:57 PM

What's the word on Kirimachi Ramen on Broadway? [San Francisco]

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    1. probably the best ramen in SF, LOVING it.

      450 Broadway, San Francisco, CA 94133

      2 Replies
      1. re: rameNut

        Most of the hard-core ramen nuts I know here in Tokyo insist that there is no such thing as bad ramen -- it's just that some are better than others. In your experience, what makes Kirimachi Ramen so good?

        1. re: Tripeler

          The tonkotsu broth is so flavorful, not greasy like most of them, yet it's not too light, well balanced. And the egg is always perfectly cooked. For me, the most important thing is the flavor and you don't actually wanted to throw up after you eat ramen because of too heavy on grease.

      2. We went tonight since we live in North Beach. Even my non foodie husband loved it! We tried one of each kind, we liked the pork bone broth MUCH better than the Sapporo Miso broth. Don't get me wrong, the latter was also good, but not as rich. And the meat in the ramen just melted in your mouth. I'm already craving another bowl.

        1. I went yesterday and was quite smitten at the whole setup of the restaurant. Kirimachi and Easy Creole have a nice joint venture here. They both share a fairly small kitchen and each have their own side of it, that includes sides of the stove top too! Both had equal amount of customers, but felt Easy Creole did a better job at "selling" their food by providing samples and chopping it up with those standing in front of the counter in the midst of deciding.... Do I feel like Asian or Southern? (though fair to say it is impossible to provide samples of ramen hehe)

          Anyways... I ordered the tonkatsu ramen ($10) and had to wait 10-15ish minute for it. I felt that was rather long time to prep a bowl of ramen. It comes with 2 chunks of cha siu, wood ear mushroom, scallions, fish cakes, bean sprouts, and a soft boiled egg. Pros: The noodles had a good bite to it, meaning not soggy and limp (like you'd get from your typical dry packaged ramen). This alone makes it an exceptional bowl of ramen. The soft boiled egg is perfection... the white was firm and springy, but the yolk was still completely runny, which I loved! Mixed in with the broth, it gave it an extra richness. Cons: Wasn't overly thrilled about the cha siu... a bit overcooked. The tonkatsu broth was clean, but felt it could have used a bit more porky flavor. I think I would have enjoyed the Sapporo because I like a rich miso broth. And overall it was slightly underseasoned.

          All in all, a fine bowl of ramen. Better than most in SF, but certainly not as good as the San Mateo joints (Santa, Dojo) and no where near as exceptional as the San Jose ones (Orenchi, Santouka). I'll go back to try the Sapporo and report back if that fairs better.

          1. I found the tonkatsu ramen to taste very fishy. It was not the usual milky white color... definitely clearer. No one else has mentioned it tasting fishy.... so maybe it was a fluke.

            Noodles were good and chewy. Egg was good. The cha-sui had a particularly good flavor.

            1 Reply
            1. re: kairo

              I noticed the color also. I really like my tonkotsu ramen thick, so was a bit taken aback by the clear broth, but enjoyed the bowl anyway. As you and others have said, the attention to the toppings is a standout.