Korea and Japan play nice inside of this bowl… real nice. Traditional ramen is elevated and enhanced by the distinct flavor of kimichi in Toki Underground’s Best Thing on the Menu: Kimchi Ramen. Their other flavors are top of the line too, especially the homey and comforting red miso or the subtly sweet (never spicy) curry. But those who like heat, and a little bit of funk, should go with our pick for BTM.
Each piping hot bowl at Toki Underground is adorned with a crisp sheet of nori, breath-busting green onion, incredibly tender pulled pork and our favorite: an egg softer than a Ritz Carlton pillow. Brave customers (who have already braved a heck of a long line) can invite even more guests to their party bowl, like deep fried shrimp heads, pork cheek or “Toki Endorphin Sauce.”
All of Chef Erik Bruner-Yang’s ramen dishes are inspired by a Hakata Ramen shop in Taipei. In a fun coincidence, I spent two years living in Hakata (Fukuoka Prefecture, Japan) and can say with confidence that I prefer Chef Yang’s piping hot, flavorful bowls to even the most secretive train station ramen shops.
On a final note, it’s nice that Americans haven’t adopted the slurping system of cooling noodles. Let’s keep it that way. That sound still haunts my dreams.
Kimchi Ramen not your BTM? Post your favorites in the comments section.