The ramen thread seems bloated & unrelated, so starting a new thread for this.
I have to add a glowing recommendation for U:Don in the University district, it's a great food experience. Currently they have a seasonal special: tan tan udon that is IMO fabulous. Of course I like me some spicy tan tan (think Aloha Ramen).
Noodles created fresh in front of you, choice of sauce/soup, cold/hot plus additions: green onion, shaved ginger, panko crumbs. They also have a selection of tempura if you want it; it's just OK.
Under $10 for a large order. There's always a long line of Japanese students at lunch <hint>.
Ambience, meh...it's the U district. I take it to go, it is cold after all.
2nd your recommendation. Absolutely love U:Don. I work nearby and go there almost once a week. Haven't tried the tan tan, but will try it next time. My favorite is the ontama soup.
@HungWeiLo: Although the majority of eateries on the Ave are mediocre, I have found a few gems, including Chili's South Indian Restaurant, Morsel, and Somtam Thai. The biscuit sandwiches at Morsel are phenomenal.
Quid pro quo, I absolutely 2nd your recommendations as well. I love Kerala cuisine! People, if you want a food orgasm, try Chili's thali, or a bone-in goat dosa. The matriarch of this place is why it is great.
I admit I haven't been to Somtam Thai...yet.
Those biscuits: yum! I sometimes get a couple to go; they'll even keep for a few days, just reheat on low in the oven (NOT microwave, you want that slight outer crunch). I then slather with clotted cream & jam, and snarf with good black tea, purchased online: http://www.uptontea.com
I've only tried the tan tan cold, with sauce. Last time, I lazily left the empty take-out container on the table overnight - next day the aroma of the (scant) residual sauce in the container made me salivate! Now that's redolent.
True, the tempura @ U:Don is hit & miss. Like mrnelso said, you've got to catch it when it comes out fresh. Peak hours ensures fast turnover of the tempura, so get in line!
I found this interesting local article on their ontama, citing some of the ingredients sourced from Japan: