The miso deluxe Ryoma celebrates the marriage of the thick noodles with the large slices of smoky roast pork, three large sheets of nori, an egg and green onions. There are no izakaya items or sushi, as most other places offer. Ramen Ryoma, with locations in Portland and Beaverton, sticks to the basics, with just a handful of varieties on the menu. The restaurant also sells ramen kits, which include the ingredients, spices and cooking instructions to make any kind of their ramens at home (includes five portions). If you’re interested in making their flavorful ramen at home, you’re in luck. You can choose a lower-sodium broth here and easily customize your toppings. The garlic tonkotsu ramen at Japan-based Kikuzi Ramen & Izakaya, in the Timberland Shopping Center off Northwest Barnes Road, is crave-worthy, a rich shoyu broth that comes packed with umami goodness. You can dine in or call in to pick up an order to go.
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This tiny dinner-only space in a Beaverton strip mall has a cult following for good reason: The broth is heady, thick and cloudy from the melt-in-your-mouth pork belly the noodles are thin and springy and it all works in harmony to steam up the windows on a cold night. Yuzuīefore it ever became a craze, ramen fanatics have been slurping down the Kakuni ramen at Yuzu for years. Wash it all down with one of their ice milk teas, with the option to add a rainbow jelly topping for extra, colorful fun. Warm your belly with a sukiyaki beef ramen, a tonkatsu (pork cutlet) curry plate or a giant bento for when you just can’t decide. The cozy Hillsboro shop, which opened in February 2020, uses all-natural ingredients and no MSG, and cooks their broth for more than 14 hours for maximum flavor. Just like it sounds, the bowls of deliciousness here come fast, since Ninja Ramen is available for takeout only via online ordering. Other authentic offerings include a good lineup of donburi (rice dishes), gyoza (dumplings) and Japanese-style savory and sweet Tebasaki chicken wings. Developed by the ramen giant specifically for Portland, the menu features two vegan options, including the addictive spicy vegan red made with onions, garlic, shiitake mushrooms and kombu. Its two locations - in Southeast Portland and inside Pine Street Market - are now locally owned. Japanese chain Marukin Ramen has been expanding its menu over the years, which is partly the reason the restaurant separated from its across-the-Pacific owners and is now called Kinboshi Ramen.
Ready for your Portland ramen tour? Here are some places to start: “The broth is a soulful experience the noodles are fun,” Milholland says. Above all they should be “slurpable,” she adds, because Japanese custom is to slurp the whole bowl of piping-hot ramen quickly, before it gets soggy.
The broth needs to coat the noodle without making it mushy, and the noodle should be chewy, springy and have bite. So what makes ramen so special? “It’s all about the relationship between the broth and noodles,” Milholland explains. There’s also another factor: “Portland represents something to Japanese people about craft and dedication, to taking care with what you make and how you live,” observes Lola Milholland, founder of Umi Organic, ramen noodles made in North Portland with just six ingredients. Combining this water with the bounty of local harvest, Afuri says, allows them to create the highest quality ramen and Japanese cuisine available.
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Hood are similar to that of Japan’s Afuri mountain because it supplies soft water, water that is free of harsh minerals such as calcium or magnesium. Portland’s ecosystem produces “nearly identical beautiful water” to that of Afuri’s locations in Japan.
location specifically because of the Rose City’s purity of water. Two of the Japanese Ramen giants, Afuri and Marukin (whose Portland location is now called Kinboshi Ramen), say they chose Portland as their first U.S.
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