It's tough trying to keep up with all the new ramen shops, but that doesn't mean we can't try. And by try we mean investigate, bowl by bowl. This very popular pop up operating out of Blowfish Sushi is a weekend lunchtime only affair from Blowfish Sushi Executive Chef, Ritsu Tsuchida. Ramen styles include their signature triple broth, tsukemen or dipping noodles and tonkotsu, but options can vary from week to week, as does the operation in general, so check the usual sources before heading over. Inside Blowfish Sushi: 2170 Bryant St.Photo by Amy Sherman The ramen here is more about the broth than the noodles or toppings. They offer two tonkotsu versions, a chashu simmered broth and a slightly sweet, more porky than creamy kakuni simmered broth. Toppings are somewhat scant, a small egg (runny and sometimes a bit cold in the center), bean sprouts, kikurage mushrooms, house-made bamboo shoots, and green onions. The serving of kakuni pork is generous, though it can be a bit fatty. 

The kotteri tonkotsu ramen at Ramen Yamadaya. This Los Angeles chain set up shop recently in Japantown. They offer a richer kotteri version of tonkotsu in addition to regular tonkotsu, shoyu and tsukemen. Do try the kotteri which comes with a half an egg, bamboo shoots, and a slick of black garlic oil on top. The broth, which cooks for 20 hours, is rich and creamy with a somewhat funky flavor, and the noodles are straight and very thin which means you should gobble them quickly before they get too soft. For added decadence, order a slab of their sweet and luscious kakuni pork belly. 1728 Buchannan St (upstairs) The Fujiyoshi pop-up is run by the owners of Kyu out of their restaurant everyday so you might as well just consider it ramen lunch service. The menu offers a range of appetizers and two kinds of Japanese curry, but ramen is the main draw available in various configurations of tonkotsu, miso, and shoyu, each spicy or not. Unlike other spots, you can choose either Tokyo style curly or straight Kyushu noodles, which are perfectly cooked.

The tonkotsu broth is perfectly well-balanced and rich but fairly light and not very creamy. Each bowl comes with plenty of toppings. Inside Kyu: 639 Post St. This Clement Street restaurant features ramen themed artwork on the walls and five types of ramen, the classic tonkotsu, which is very creamy and a tad salty, a garlic ramen which comes with broth served on the side, shoyu, a way too spicy garlic miso version, and asari, which is a seafood based broth with garlic ginger clams. Each bowl comes topped with half of a perfectly cooked tea smoked egg, bamboo shoots, a tender slice of chashu, wakame, and scallions.  Lance Kosaka – Executive Chef Lance fell in love with food well before he pursued it as a profession. He was lured into the culinary world while growing up in Honolulu attending social gatherings where food brought his friends and family closer together. Those fond memories shaped him into the Executive Chef he is today. Chef Lance enjoys sharing his award-winning Hawaii Regional Cuisine (HRC) with the world.

He is committed to working with farmers throughout the 50th state to seek out the freshest ingredients and to give guests a truly unique dining experience in the heart of Waikiki. feng sushi menu nutritionHe infuses as much locally-grown produce and livestock as possible to create dishes just as memorable as the breathtaking views from SKY Waikiki.jiro dreams of sushi stream english For more than two decades, Chef Lance steadily worked his way through the culinary ranks, starting out as a dishwasher and now overseeing a culinary team at both SKY Waikiki and the Top of Waikiki. sushi making kit leedsHe spent 17 years at one of the most recognizable names in HRC – Alan Wong’s Restaurants. samurai sushi menu paso robles

Chef Lance previously served as Executive Chef at the Pineapple Room at Ala Moana Center and Café Julia in Downtown Honolulu. Heather Bryan – Executive Pastry Chefjiro dreams of sushi techniques Heather Bryan moved to Hawaii from San Diego in 1989 and began baking professionally while working as a manager for a local bar and grill. jiro dreams of sushi region 2Once she decided to run her own dessert menu, she gained experience through increased personal orders, special events, and customer feedback. sushi club delivery sucursalesShe was then hired and mentored by Rachel Murai at Nobu Waikiki. Two years later, they went on to join the opening team for the Vintage Cave Honolulu. It was there where she met Executive Chef, Lance Kosaka, who had come to dine.

A year and a half later, Lance invited her to join him at SKY Waikiki and the Top of Waikiki. Jennifer Ackrill – Director of Mixology With a career in mixology spanning more than 17 years, Jennifer Ackrill honed her craft with tenures at the helm of some of San Francisco’s premier watering holes, including Blowfish Sushi, Fuse, and Rye—one of San Francisco’s original craft cocktail bars. Fervent about her art, she traveled extensively throughout Europe to further expand her knowledge and skill set, finally relocating to Honolulu in August 2014 to create the beverage program for SKY Waikiki. During a time when the popularity of cocktail culture is growing in Honolulu, Jennifer has the ingredients—education, expertise, and enthusiasm—to create a signature cocktail program for this one-of-a-kind rooftop restaurant, lounge and nightclub, while incorporating the elements that both travelers and locals love about Waikiki. SUBSCRIBE TO OUR NEWSLETTER Please subscribe to our weekly newsletter to stay in the know about game viewings, bar shenanigans, upcoming events and updates from the best bar in San Francisco.