I go to Tatsunoko Ramen regularly. It’s just too good, that’s the thing..

A plate of gyoza

Solid, no complaints.

Moyashi ramen

Japanese Chinese-style ramen stir-fries the vegetables in a wok, so they stay crisp. That’s probably where it differs from Korean Chinese restaurants.

Corn ramen

Corn works well in here too.

Sansai ramen

With the wild mountain vegetables in there, you get the fun of fishing out the bits. It feels closer to Japanese cooking.

Shio ramen

Clean and light, though I think the shoyu is the better call.

Miso ramen

The bean sprouts are the same as in the moyashi ramen, but the broth is richer, which makes it good.

Fried rice

I have a feeling the fried rice is the best thing at this place..

Soup

Fried rice dunked into the soup is what’s really delicious.

It’s a place I always leave happy from.. The biggest hurdle is probably that it draws such a crowd that parking is a struggle.

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