The top ramen in town is not, in fact, actually Top Ramen™, so put aside those memories from your freshman year (except the ones about Irene Entner) and start slurping any of these steaming bowls of everyone’s favorite Japanese noodle import: from the International District to Lake City, here's the best ramen in Seattle...
In early February, Aloha said Aloha to its digs in PhinneyWood and said... well, aloha to new ones in Lake City, but are still serving traditional Japanese eats with Hawaiian flavors. The perfect example? Aloha’s Kahlua Pork Ramen, which takes one of Hawaii’s signature dishes to the next level, but check before you cruise up there to get some, 'cause they're only open five days a week -- and only for four hours on weekdays.
Traditionally, slurping your noodles is an indication of appreciation, so don’t be afraid to go nuts on a bowl of shoyu ramen, complete with all the typical accoutrement, from Kukai and Izakaya’s, which is easily the best ramen spot on the Eastside. And not only 'cause it might be the only Ramen spot on the Eastside.
SN's got three locations (the U-District, the International District, and Capitol Hill), but who cares? You can now get one their sweet bowls of steaming noodles where everyone but the Seattle Mariners are most comfortable: at home, thanks to a currently-in-beta delivery service.
Tucked away in Ballard, Bloom’s signature dish is its Kasu Ramen, which touts broth made of pork, chicken, and sake kasu sourced from Cedar River Brewery in Seattle, the only sake brewery in town.
Every Friday (and only on Friday), the teeny-tiny Tsukushinbo dishes up its famously good and infamously hard-to-get ramen. The spot only slings a couple dozen bowls, 'cause their richly flavored broth takes four days to make, so you have to get it while it’s hot, or you don't get it. Until next week. Maybe.
Just off 45th, Ramen Man is all about simplicity, man, so while their menu might seem quite basic, their broth packs a flavorful punch, and the best part? Ramen Man offers unlimited boiled eggs with your bowl of ramen.
Made with housemade noodles, pork belly & kimchi, this next-level ramen was once a brunch-only offering from the married (Iron) Chef duo behind accolade-heavy Joule, but you can... um, revel, in the fact that 10 bowls are available during happy hour at their next-door boozer, Quoin.
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1. Aloha Ramen3004 NE 127th St, Seattle
2. Ramen Man Noodle House1616 N 45th St, Seattle
3. Tsukushinbo515 S Main St, Seattle
4. Bloom Restaurant5410 17th Ave NW, Seattle
5. Samurai Noodle4138 University Way NE, Seattle
6. Kukai Ramen & Izakaya14855 Main St, Bellevue
7. Revel and Quoin403 N 36th St, Seattle
Open for only five days a week-- and only 4hrs on weekdays, Aloha Ramen’s successful injection of Hawaiian sensibility into the traditional Japanese dish is unreal. The perfect example? Aloha’s Kahlua Pork Ramen, which takes one of Hawaii’s signature dishes to the next level.
Just off 45th, Ramen Man capitalizes on the beauty of simplicity. Though their menu might seem basic, their broth packs a flavorful punch. The best part? Ramen Man offers unlimited boiled eggs with your bowl of ramen.
The teeny-tiny Tsukushinbo dishes up its infamous ramen just once a week, only on Fridays. The spot only makes about 50 bowls, so check 'em out to get it while it’s hot.
What started as a pop-up in Fremont is now a "real business" in Ballard that's using seasonal, locally sourced ingredients to turn-out Asian-style eats, including their Nibuta Donabe hotpot (above), a variety of ramen offerings, and Butabara, which is Japanese for this will make you even fatter, silly American! grilled pork belly.
The dude behind the ID's tiny original Samurai is bringing his outrageously porky ramen to the U-District.
Kukai Ramen & Izakaya serves "traditional, authentic, and delicious Japanese ramen" (or other deliciousness like grilled onigiri rice balls, and Tokyo-style octopus dumplings). Their ramen dishes are out of the world, and thankfully they have locations all over Seattle so that you are always close to some tasty ramen.
This combination restaurant and bar is run by the husband-wife cooking team of Seif Chirchi and Rachel Yang, both of whom were contestants on Iron Chef America. If that wasn't enough to reel you in, the married couple combines American and Korean cuisine to create a menu of fusion dishes (like the moo shu pork dumpling and smoked oyster po-boy in a Korean pancake) unique to the restaurant. There's also a selection of signature cocktails that you can sample before/during your meal.