Last night, Shoryuken Ramen held another pop-up at The Rogue Gentlemen, and I stopped by to get to the bottom of the all noodle chatter I’ve been hearing. Will Richardson, a chef who formerly worked at Selba, now runs Shoryuken Ramen and hosts pop-up events to share his passion for big bowls of ramen goodness with the masses, as well as to refine his recipes and partner with other chefs around town.
Last night’s menu was slim and streamlined — two pork options, two vegetarian options and a green curry option that served for the first time. As a newbie to Shoryuken Ramen, I chose a more traditional option, Shoyu. Made with shoyu tare, chashu and ajitama egg — or, for those like me who are less familiar with ramen terminology, soy sauce, barbecued pork and soy-sauce-marinated, soft-boiled egg — along with bamboo, corn, scallions and nori, it was more in line with what you'd see at basic noodle houses in big cities. What really stood out was the savory, smoky flavor of the broth: It laid the perfect groundwork for a dish that was comforting and satisfying, but distinctive... Read More