Hot bowls from these top 7 restaurants are now available to take out

Less travel time, less home baking, more opportunities to watch the kids grow up – there are just a few highlights of the devastating coronavirus pandemic. A newly added small gain is that ramen restaurants that never allowed take-out of their respected art bowls have reconsidered and adapted the delivery and delivery models.

A wheat noodle soup served in a rich umami broth, ramen is a symbol of Japanese cuisine today, but its origins can be traced back to China, according to George Solt’s book, The Untold Story of Ramen: How Japan’s Political Crisis Spawned a Global Food Craze.

As the book recounts, soup first appeared in Japan at the end of the 19th century, when migrants from China were working as cooks in the port city of Yokohama. The dish spread across the country after World War II, when emergency wheat from the US Army was imported to compensate for poor rice crops and famine caused by the war. In the ’60s, push-cart ramen became a standard lunch for blue-collar workers, and in the’ 80s, young trendsetters gave it new prominence.

“Its appeal among young people, its regional variation, and its roots in China and Japan as opposed to Europe or the United States have allowed ramen to gain traction as an archetype of inventiveness, Indigenous entrepreneurship and cultural resilience in the age of McDonald’s and Denny’s. Writes Solt, assistant professor of history at New York University.

All of this to say that ramen is an adaptive and ever-changing dish, even here in Dallas-Fort Worth, where you can find classic ramen made by skilled masters, as well as inspired spin-offs, like tonkatsu ramen at the chili, gumbo ramen, and ramen with Korean barbecue bulgogi and kimchi – all sold to go.

Those darker days are going to demand hot bowls of top-notch comfort food, so here’s a guide to some of the area’s best, from Deep Ellum to Lewisville, Arlington and Fort Worth.

Hatch tonkatsu chili in Kintaro
Hatch tonkatsu chili in Kintaro(Kintaro)

Wabi House serves reliable and flavorful bowls of the three main types of ramen: tonkatsu (pork broth), shoyu (chicken broth), and spicy miso.

Our lowest Greenville status report first shared the news regarding the switch to delivery ramen in October. Prior to that, the Greenville Avenue location as well as the Fort Worth location only offered their small izakaya-style take-out plates. Delivery is now available from both sites via Caviar; the Fort Worth site also uses DoorDash.

Salaried chef Justin Holt is unable to work while battling leukemia.  His Salaryman restaurant has closed.
Tonkotsu ramen, with an onsen egg and spinach, in Ten
Tonkotsu ramen, with an onsen egg and spinach, in Ten (Smiley N. Pool / Staff Photographer)

In any discussion of the best ramen in town, Ten is inevitable. Chef-owner Teiichi Sakurai is a Tokyo James Beard Award nominee who still remains in charge of the elegant soba noodle house, Tei-An. When Sakurai opened Ten in 2015 on Sylvan Avenue, the neck-and-neck restaurant had ten rules posted on the wall. Rule n ° 1: no date. Now that is the only way to go.

Orders can be called up or ordered on iPads indoors. Antimicrobial copper lids have been fitted around each doorknob, and hand sanitizer bottles can be found next to the controls. Those who want to sip their noodles as early as possible – because ramen is meant to be eaten – can stand at the simple bar outside or at the tables in the courtyard of the Sylvan Thirty Mall.

Everything is sure to please with the chasu of Sakurai (slices of pork belly). The chasu is usually braised for ramen, but at Ten it is baked on the grill until it reaches a perfect smoky charcoal.

Lesser known and definitely worth a visit, Lewisville’s Ramen Izakaya Akira in the upscale Castle Hills district. Prior to opening the restaurant in 2018, chef-owner Akira Imamura had a ramen restaurant in Los Angeles, as well as an Italian restaurant in his hometown of Nagoya, Japan, which he ran for 20 years. During most shifts, you can see Chef Imamura working behind vats of steaming broth, taking orders and preparing dishes.

Ramen Izakaya Akira reopens on December 15 after being closed while Imamura received medical treatment. It’s only open for dinner at this time, as well as take out and delivery.

On weekends, discover delicacies like roast beef ramen and pork shabbu shabbu ramen, as well as fine Japanese appetizers like saikyo amberjack and octopus vinegar tofu balls.

Delivery is available via UberEats to nearby Carrollton and The Colony addresses. For quick take-out orders, peaceful Lake Avalon is across the street and there are outdoor tables at Castle Hills Village Shops & Plaza.

Omurice at Okaeri coffee

Bols, a Korean rice and ramen restaurant in Plano’s Prestonwood Park, offers delicious buildable ramen bowls for contactless pickup and delivery via Caviar, Grubhub, and DoorDash.

All bowls come with a noodle option: curly, straight, or gluten-free. The choices continue with 15 toppings and 6 animal and vegan proteins.

Plant-based people will be happy here with vegan shoyu and miso broth. For non-vegan barbecue lovers, start with miso pork broth and add barbecue beef bulgogi and sautéed kimchi for a delicious and rare bowl of Korean-style ramen.

Named after the horned trolls of Japanese folklore, Oni Ramen in Deep Ellum and Fort Worth is where ramen lovers who like it hot can get a ‘demon spiced’, scorpion-inflamed miso broth and of Carolina peppers. There’s an option of 1-5 spice levels included for each bowl of ramen, whether you go for the spicier, the Oni Reaper, or something sweeter like the veggie bowl in cabbage broth and soy milk (which can also be made vegan and gluten-free). The Tokyo Black is especially good, a spicy garlic chicken broth with double ancho glazed pork belly and lots of black garlic oil.

Delivery is available to both locations via Caviar, DoorDash and Favor.

A fun thing to do is order from both Oni Ramen and Ichigoh Ramen Lounge and decide among the family members which place currently sells Deep Ellum’s best ramen. You won’t find competitively spicy ramen here, but you might find Dallas’ most authentic Japanese ramen, made by Japanese chefs.

After leaving the famous Japanese tonkatsu chain, Ippudo, owners George Itoh and Andy Tam reopened the space formerly known as Tanoshii in 2019. At Ichigoh, the noodles are imported from Sapporo, Japan, and aged in wooden boxes before going into a delicate chintan (chicken) broth or vegetarian apple fennel shio. Itoh says he wants to “stop influencing the dish and go back to being as tough Japanese as possible.”

Because it can’t justify the cost of third-party delivery services, Itoh offers Ichigoh’s menu to go. He says the pandemic has “badly affected” business, but now that the ramen season begins, he remains hopeful as he brings back the staff to prepare.

Texas On My Mind Breast Based Ramen In Kintaro
Texas On My Mind Breast Based Ramen In Kintaro(Kintaro)

Gumbo ramen, Jamaican ramen with goat curry, Vietnamese ramen bò kho (beef stew). There is no doubt that Chef Jesús García’s special dishes at Kintaro Ramen are among the most creative dishes at the Metroplex.

García is a native of Fort Worth who frequented Le Cordon Bleu in Austin before returning to become the chef at the much-loved Little Lilly Sushi. García then moved to Seattle to work in Japanese restaurants, then took a ramen class in Takamatsu, Japan to focus on a new specialty.

Back from Japan, García created the menu at Oni Ramen. Now it’s getting even more imaginative at Kintaro, which opened during shutdown measures in April.

Kintaro has two locations: a Ghost Kitchen in Fort Worth and a restaurant in Arlington. Both offer deliveries and deliveries via UberEats and Grubhub; Arlington also uses DoorDash. García says profit sharing with third-party delivery companies was not part of the restaurant’s initial plan, but the opening in the midst of the pandemic forced him and his partners to adapt as they didn’t want to. facing the additional expenses of delivery and insurance employees. .

García says that in Kintaro he wants to “show the differences and similarities between the cuisines of the world and how they can be applied to ramen.”

Kintaro's tonkotsu in Arlington
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