Description
Richie Nakano, a former NOPA sous chef, now makes regular appearances at farmers markets and street-food events selling his ramen. Nakano takes the same approach to making his broth as he did making French-style sauces, simmering the stock in several phases over the course of three days. While Hapa Ramen catches flack from purists for its organic egg noodles and seasonal vegetables, the ramen has gained considerable polish since its early days-in the roundness and balance of the broth; in the pure animal flavor of the quivering cube of pork belly; in the way a slow-cooked egg coats the noodles in a buttery richness. The big daddy bowl, which adds crisp fried chicken, is the one to get.
