4, Aurora -Philip Clapham Kiki’s Japanese Casual Dining Ishikara ramen at Kiki’s. The scorched garlic oil is made by reducing raw garlic into an inky paste, which adds an earthy, umami-forward aroma and deep flavor to an already heightened ramen experience. (Yes, the requisite hard-boiled egg is along for the tasty ride too.) Make your northeastern trek to South Havana Street worthwhile and order the black garlic tonkotsu ramen.
A wide range of broths-from the creamy pork- and chicken-based varieties to a rich miso, decadent curry, and nutty tan tan-are the base for well-apportioned slices of pork, bok choy, bean sprouts, and springy noodles. Colorado Blvd., Building 5 -RMMĬomfort and convenience go hand-in-hand at Katsu Ramen, an unassuming Aurora strip mall spot serving up some of the best ramen around. Also try the dipping ramen, where noodles and toppings are presented separately from the broth, so you can customize each bite to your liking. The vegetarian broth is slow-simmered with kombu (kelp), shiitake mushrooms, peppers, and burdock root, imparting the liquid with a deep, earthy flavor. Alongside artfully crafted sushi, sashimi, and spring rolls, Choi serves elevated noodle bowls, including the healthy-yet-comforting, miso-based vegetarian ramen topped with fried tofu, bean sprouts, and wood ear mushrooms. Tucked inside the south Denver food hall Junction Food & Drink is Ebisu Ramen & Sushi, a Japanese eatery led by Soon Choi, former head chef at Sushi Den. Mall -Patricia Kaowthumrong Ebisu Ramen & Sushi Black garlic oil tonkotsu at Ebisu Ramen & Sushi.
Its broth is simmered with salty-sweet miso paste and bonito (a fish in the mackerel family) flakes to yield a oil-sheened, umami-packed liquid that begs to be slurped from a giant spoon. Dig into standouts such as the butter lobster ramen, an indulgent masterpiece topped with a juicy, butter-poached Maine lobster tail, spicy bean sprouts, earthy cloud ear mushrooms, and silky wakame seaweed. At the fast-casual joint-now with locations in Boulder and downtown Denver-chef-owner Edwin Zoe (also behind Zoe Ma Ma) pairs the house-made creations with creamy broths to produce ultra-comforting noodle bowls. Photo by Patricia Kaowthumrongĭragonfly Noodle has a secret weapon: a noodle-making machine named Rama that produces springy strands of goodness in the restaurant’s window, a rarity on the Front Range. 160, Centennial -RMM Dragonfly Noodle Dragonfly Noodle’s butter lobster ramen. Or go for the kimchi ramen: a chicken- and chile-based broth loaded with bacon, bean sprouts, bamboo shoots, spinach, cilantro, onion, and a soft-boiled egg. For ramen, dig into the spicy seafood version-a chicken-based broth laden with shrimp, mussels, calamari, and scallops-to sample the team’s sourcing of the freshest fruits of the ocean. Each noodle bowl comes with a house salad drizzled with sesame miso dressing, though we recommend also starting with the ika geso karaage, crispy deep-fried squid tentacles accompanied by a spicy wasabi mayo sauce. While diners are attracted to this Centennial staple for its sushi, Japanese tapas, and extensive raw bar offerings prepared by chef Sean Hwang, the ramen alone is worth the drive to the southern ’burbs. Vote for Your Favorite Pets in our Annual Pet Photo Contest!.
0 kommentar(er)
