Mike Satinover’s doors of perception were blown wide open some ten years ago when the 21-year old study abroad undergrad was sent to a famous noodle shop in Sapporo, Japan, for a bowl of miso ramen: “What arrived was ethereal. A scalding hot bowl of rich, intense miso and pork soup, with punches of garlic […]
Shin Thompson join the ramen wars with a snug ramen-ya.
Kuma’s Corner crafts a caramel-apple cocktail—with a miso kick.
Challenged to create a cocktail with za’atar, Marta Jean Evans of Longman & Eagle makes a historically inspired drink.
Brendan Sodikoff’s High Five Ramen and the Melmans’ Ramen-San face off over noodle soup.
A mediocre Loop ramen joint has one saving grace.
Ramen Misoya, a Japanese chain, makes some of the best ramen in the region.
At Vu Sua, Macku Chan channels the 90s.
The national fungus of Japan is the new MSG
Slurping Turtle, Takashi Yagihashi’s downtown spot, comes out swinging in the izakaya wars.
In this week’s Food & Drink: Fish Bar, Mexican Lenten foods, Key Ingredient miso, and 14 spots for seafood.
One SixtyBlue chef Michael McDonald puts both white and red versions of the Japanese staple to work.