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Do you like ramen?

Ramen Yokocho is an organization to promote Japanese style ramen noodle and its culture. We bring many different ramen to one venue so you can try many kinds and learn more about ramen.

We want to know what kind of ramen do you like. Also what kind of ramen would you like to try at our future events? We've brought different kinds of ramen from Japan, California and Las Vegas to LA and SF area. Where should we go next?

Looking forward to hear your suggestions!

Thank you.

www.ramenyokochous.com

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  1. Can you describe how you get ramen shops/chains from Japan to participate in your events? I have some ideas of ramen varieties and shops that I think would be popular in the US, but would like more information on how you operate. Thanks.

    10 Replies
    1. re: E Eto

      If you'd like to know how this organization operates, here's the blow by blow of the shit storm of an event it created in San Francisco.
      http://chowhound.chow.com/topics/979614

        1. re: EatFoodGetMoney

          While it was the first one in San Francisco, this outfit has put on ramen festivals in Los Angeles in the past with the same complaints about poor organization.

          1. re: Melanie Wong

            It seems like a kinda cool concept. Especially if it were in Seattle. Not a ton of ramen here, but we did recently get a Hokkaido Santouka.
            In any case I'd never wait that long for ramen...or anything really.

            1. re: EatFoodGetMoney

              I noticed that the one coming up in LA next weekend is charging a $5 entrance fee. Maybe that will keep the crowds down.

              You might enjoy this video, "Hitler responds to the SF Ramen festival". It's spot on.
              https://www.youtube.com/watch?v=j3Asi...

                  1. re: kagemusha49

                    yes, it's a bad translation, he was really looking for Kluski.

            1. $5 to get in and then $8 for each (what I expect to be a small) bowl of ramen? No thanks. If I'm going to pay $13 for a bowl of ramen after standing in line for 2 hours, I'd like to sit at a table and slurp my noodles.

              So this is what chowhound is going to become?

              10 Replies
                1. re: chefj

                  and if it's going to mean 2 hours and $13 I'll make it my own damn self and even have friends over. (OK so mine isn't the best ever - beats standing in line)

                  1. re: hill food

                    Hey my .15 cent a serving ramen is pretty damn good by the time I get finished with it

                    1. re: girloftheworld

                      Girl, if you're talking about doctoring up that packet of instant, you've obviously never had the real stuff. Putting all sorts of things on the 15 cent pack is the functional equivalent of using freshly grated parmigiano reggiano on chef boyardee beef-a-roni. It makes it better but you're still starting with crap. I don't know of any traditional ramenya in TX, but if you get a chance you should check one out. The scales will fall from your eyes and you will know the truth.

                      1. re: Bkeats

                        Neither packaged ramen nor chef boyardee are crap. They are awesomeness.

                        1. re: joonjoon

                          Well if you prefer cup o noodles to the tonkotsu ramen at Ippudo or the chef's beef a roni to the malfattti al maialino at Maialino, I guess you will save yourself that $13 or $25. If packaged ramen and the chef are awesomeness, what would the others be?

                        2. re: Bkeats

                          naw I am talking about the ramen I get from the Asian market and make at home using dashi and herbs my own meat ..

                          and it would be hard to beat East side Kings in Austin or Monkey King in Dallas and neither one of them is close to 25.00 a bowl ... this "upscale" ramen thing is like a 45.00 peanut butter sandwich ...why?

                        3. re: girloftheworld

                          hey girl, in that context can you imagine what a $3.25 serving can be like?

                          1. re: hill food

                            3.25 is like a pound bag of ramen from MT market...that is a lot of ramen...

                    2. re: Bkeats

                      I feel like things like this are becoming more and more common with this new "foodie" culture. People love to line up for food they can easily get somewhere else. They go because everyone tells them it's foodie and awesome. They go and it's almost like they have to love the experience no matter what it cost or how annoying it was.

                      Going to Smorgasburg in Brooklyn, for example, simply left me appalled. People lining up to overpay for decent food. It was simply mind boggling and really took the joy out of eating for me.

                    3. I like ramen and I like many kinds of ramen.

                      When say you bring in ramen from Japan, please tell us what that means. At the San Francisco festival, the folks from Japan used packaged tonkotsu stock that was made in the US, they added some domestic pork, pork bones and processed lard to it, and they used noodles that were made in the U.S. Of course they said that the noodles were made with their own recipe, but we know that they will not be the same as in Japan. So the customers really did not get a Japanese product.

                      I'd urge you to import the ingredients from Japan if you insist on promoting them as Japanese. The ramen was mostly prepared by volunteers with various levels of success (or not). Maybe you could ask the participating ramen chefs to bring more of their own employees who have cooking experience to work the festival. And as has been mentioned before, crowd control and managing the lines needs serious rework.

                      1. How about Ohanajaya's (Tokyo) coffee ramen?: http://buildingmybento.com/2014/08/12...

                        Though, on a different note, I'm much more likely to eat ramen in Japan and China than in the US. It might be because I'm in NYC and many other cuisines are much easier to find here.

                        1. Well, what I don't like are yokocho ramen fests.

                          1. Kukai's Bellevue branch is incredibly popular in the Seattle area. Jinya just opened a branch there too; haven't gone yet, but I hear it's good. Most Americans have no clue what real Japanese food is, with the possible exception of sushi, and then only on the two coasts and maybe Chicago. Can't wait until more Japanese chains come to Seattle (and not just ramen).

                            1. There have been recent health warnings about the "instant" ramen packs you see in grocery stores (google "ramen danger"). As far as I know, restaurant servings are ok.

                              4 Replies
                              1. re: DonShirer

                                WHAT? are you talking about urban legends of wax or miniscule BPA from Styrofoam? neither which is a relevant health risk unless your immune system has not evolved past that of a laboratory rat

                                1. re: girloftheworld

                                  I just loved "unless your immune system has not evolved past that of a laboratory rat"

                                2. re: DonShirer

                                  As GotW said, "What?"

                                  Why don't you back up that statement about health warnings with some facts. Not conjecture, myths, etc.

                                  1. re: DonShirer

                                    Yep, a couple people sent me this link this morning recapping the study of 11,000 subjects published in the Journal of Nutrition.
                                    http://news.yahoo.com/instant-noodles...

                                  2. I had some Japanese style Ramen Noodles one night for dinner.I saw on the package where you can top the noodles with a sunny side up egg along with some green onions.These noodles had a kick to them they were very spicy.

                                    1. Yes I do. One day I hope to have it in Japan, and also from Ivan (just spaced on his last name) who wrote the book Ivan Ramen. I tart mine up with lots of different things that are healthier, like mushroom, bonito flakes, baby peas, fish sauce, leftover steak, cabbage, lots of different vegetables, in fact, and seaweed. Almost always seaweed- wakame mostly