The couple behind Wasabi and Ramen Takeya open a ramen lab in Lincoln Square.
Another Japanese chain shows how it’s done.
The country’s fastest-growing ramen chain arrives in Lincoln Park.
A new ramen-ya from the folks behind Wasabi specializes in milky chicken broth.
Brendan Sodikoff’s High Five Ramen and the Melmans’ Ramen-San face off over noodle soup.
Ramen Misoya, a Japanese chain, makes some of the best ramen in the region.
Food Issue: On the hunt for tonkotsu perfection with Brendan Sodikoff’s ramen researcher
Katsu, one of the best sushi restaurants in Chicago, also makes some of the best ramen
Slurping Turtle, Takashi Yagihashi’s downtown spot, comes out swinging in the izakaya wars.