Is Kagari really worth queuing — a good half hour if the line is down to the corner — for a meal that will take half that time to eat? Without question.

Gogyo’s secret weapon is kogashi (“burned”) ramen. For each bowl, a couple of ladlefuls of lard are heated up in a wok and then ignited, filling the kitchen with billowing fire and smoke. The charred residue is then tipped over the noodles, giving the ...

The XLB at DTF (are you following all the lingo?) are famous for having really thin skin. It is impressive: When you pick up the delicate dumpling from its top knot with your chopsticks it sags under the weight of the meat and soup ...

Marusen (the seimen part just means “noodle maker”) is far from your run-of-the-mill ramen counter. Marusen’s specialty is Hakata noodles, the style popular in the area around Fukuoka and northern Kyushu. But you won’t find the usual tonkotsu ramen, with its thick, white, savory ...

“Eat ramen here.” It’s the kind of illuminated sign you might expect to see outside a restaurant in central London or New York. To find it over the door of a one-counter noodle joint on an old-fashioned shopping arcade in the western suburbs of ...

Ichikanjin is a bright little noodle counter (it also has a couple of tables) with cheerful, slightly quirky decor, jazz or bossa nova on the sound system and a good selection of beers. And, most importantly, some very tasty ramen: Shio (salt-based), shoyu (soy ...

From the outset, the menu at Ivan Ramen Plus has been unconventional. Whereas most ramen broth is cooked down from pork and/or chicken bones, the specialty here is ago-dashi, a seafood-based stock made from dried flying fish (ago), shellfish and squid. He blends in ...

The ramen really is outstanding. It’s not the classic style, served in a large bowl with hot broth. Instead, the house special is tsukemen, with a thick, rich soup on the side, served as a dip separate from the noodles. Initially disparaged by ramen ...

Last December when it opened, lines formed around the block to sample the trademark seafood ramen. Unlike Kyushu-style agodashi broths, which are light and clear, the soups at Gonokami Suisan are thick and comforting, like a French bisque.

Unlike, most ramen joints, you’re given the option of five noodles, each of different girth, to suit your taste, all of which are fresh and cooked to perfection with just the right amount of bite. And instead of the regular chunk of pork, the ...

The basic ramen — ask for chuka-men — is a fine, delicate noodle bathed in an almost clear broth lightly seasoned with shoyu and served in stylish wide white bowls. Ditto with the chunkier tsukemen dipping noodles. The dip, also shoyu-based, is lighter now, ...

Whether you dig the earth-friendly vibe or not, the ramen is to die for. The “plain” tantan ramen is anything but plain. The broth is made from peanuts and sesame and has a uniquely delicious nutty flavor as a result.

Notice: Event and location information is subject to change.