Ever since the temperature been dropping, we’re trying each and every ramen restaurant we can find. To date, one of our all time favorites is Terakawa Ramen. It might actually be wrong to admit this because we don’t want this spot getting more crowded than it already is! Located at 9th and Race in Chinatown, this ramen shop offers fare originating from the Kumamoto region of Japan.

When entering you’ll quickly see this shop is a little small, be prepared for a wait if you go around the dinner rush on the weekends. Its ideal for parties of no more than 4. The seats are stools (with a little carved out portion for your tush), something to note if you can’t sit in seats without a back. All that being said, the service here is impeccable- they are always ready to help take your order, explain what something on the menu is, and the food comes out super fast.

Their  chef’s recipes originate from the Kumamoto region of Japan. The broth is simmered for a period of 2 days. Due to the extensive cooking period, their broth has a deep, well developed flavor that can only be described by experiencing it. And it wouldn’t be ramen without the noodles. Traditional ramen noodles are egg noodles, which are a soft golden yellow color and appear wavy. The Kyushu tradition serves a straighter lighter colored noodle. Both are handmade and both cooked in an ‘al dente’ fashion, as they will continue to cook in the broth when served. It is the Chefs’ intention for you to experience the passion and quality of ingredients that they have put into each bowl of ramen.

1. Taste the broth.
2. Taste the noodles.
3. Experience and enjoy the flavors and texture of the ramen.
4. We encourage you to flavor the broth & noodles using the spices that are on your table; a Kumamoto specialty.
5. The flavor of your broth will evolve and change throughout your meal.

In order to define the taste of Kumamoto Kyushu style ramen, you would need to have an understanding of all types of ramen to reference comparisons. So for the well travelled, you will easily be able to define and describe the distinct taste and experience that we offer. For those who may not be as familiar with Japanese culture, let us explain; the broth is simmered for 2 days. As you can imagine, a lot of flavors are extracted from the pork bones. So do you think the pork flavor would be strong or subtle? The true answer to this question depends on what your personal preference is.

When you stop in, be sure to order our favorite the Tan Tan Ramen made with spicy miso and chicken broth soup with sesame paste, topped with minced pork, bean sprouts and chopped scallions. If you don’t like pork, don’t worry, they can also make it with chicken, or spicy! The ground pork is perfect for eating ramen, because it fits nicely into the spoon, and you can use the chopsticks to twirl the noodles. I’ve learned that the proper way to eat ramen is with the soup spoon in one hand, and then chopsticks in the other. This helps ensure that each bite has a little bit of everything- and the chopped pork allows for just that.

Their singature Terakawa Ramen is made with natural Heritage Berkshire Pork bone soup topped with roast pork (charshu), bamboo shoots, kikurage mushrooms, red ginger, chopped scallions and a seasoned boiled egg. We also enjoy the Miso Ramen with chicken and pork miso soup, topped with bamboo shoots, roast pork (charshu), bean sprouts, chopped scallions, kikurage mushroom and a seasoned boiled egg. They also have a special Bibim Noodles served with fresh cooked spicy noodles, chicken, cucumber, kimchee, mushroom and seasoned boiled egg.

The Pork Buns are our favorite starter- either soft or crispy Japanese style bun they’re filled with slow roasted pork with crisp butter leaf lettuce, over cured tomato and spicy mayo. We like to opt for the soft and we only wish there was more than 2 or 3 to an order! Don’t fret, when you order a second round of buns, they’re served quickly.

Other appetizers include Shrimp Tempura Shu Mai which are battered with crispy tempura, topped with sesame seeds and drizzled with lightly spiced bean paste sauce. Gyoza which are pan fried, marinated pork and vegetable dumplings, served with special house dumpling sauce. We’re very curious to try the Tayoyaki which is Japanese mountain-potato encrusted octopus, lightly fried, drizzled with Japanese barbecue sauce and Japanese mayo, topped with shaved fish.

And of course they’ve got Mochi Ice Cream for a little sweet dessert! When it comes to ramen, there’s just something so delicious about it. Whenever the cold seems to be chilling you down to the bone, make the trek to the outskirts of Chinatown for this steaming treat!