Best Ramen in Washington DC

Its well-deserved reputation as a "best kept secret" within Union Market provides a sense of discovery for D.C. Residents, allowing them to experience truly high-quality ramen and other Japanese comfort foods without venturing far from the city's vibrant core. In Japan, the ability of a chef japanese noodle soup washington dc to make fine soba is considered practically an art form. Umai nori, offering guests a unique sushi dining experience with a casual temaki bar specializing in open-style sushi hand rolls in DC.
A mix of hip-hop from the last 20 years plays at the perfect volume so you can sing along to your favorites without disturbing other diners. The crunchy general tso’s shrimp with a sweet sticky rice is a must order, as are any spiked boba like the creamy thai iced  tea (you can also order nonalcoholic boba drinks). With small plates so good, you could fill up on those and never even get to a bowl of the spicy beef ramen—but that would be a mistake. Bar Japonais is a brand new addition to D.C.’s food scene, bringing innovative Japanese dishes to D.C. The unique fusion of cultures emulates that of its popular sister restaurant, Bar Chinois. At Bar Japonais, guests can sample small plates such as shishito peppers and tuna tartare, and entrees including crispy pork belly and panko-crusted chicken with curry.

The 21-course menu, which features sushi, hand rolls, and specialties, runs $180 per person. Row sits on the second and third floors above Han Palace, with 14 seats across each. Small bites are followed by a nigiri tasting of 15-plus pieces of sushi; think otoro, hay-smoked Spanish mackerel, and other rare delicacies like Japanese barracuda and uni from Rishiri Island in Northern Japan.
Deep fried breaded minced shrimp with panko, served with sweet red sauce. Reservations available until 30 mins before closing.We prioritize the safety & well-being of our guests, strict food preparation practices, and hygiene standards. While we are proud to offer a variety of gluten-free dishes, our kitchen is not an allergen-free environment, and we cannot guarantee no cross-contact or cross contamination from gluten, soy, and other allergens. Many of us sought comfort food during the pandemic, but few spots delivered the homemade warmth of Momoyama, a small, cozy restaurant that’s blossomed into a monument-adjacent gem run by a kind elderly couple. The tenderness of the shaved bulgogi in their bento boxes resonates from one table to another, and a satisfying classic marinade comes through in each bite. You’ll lose track around dish #12, but don’t stop before trying the Tokyo ramen and sashimi, which are the highlights.

Each izakaya in Japan puts its own touch on its menu items. The plates are typically small so that one can sample many different items. Toki Underground is unique in that, as mentioned above, it wouldn’t technically qualify as Japanese ramen.
We have more than 50 variations of Asia signature dishes in our menu. For this latest map refresh we add Sushi Gaku, a recent Georgetown revival of the dearly missed downtown original; and Umai Nori, Dupont’s promising hangout for hand rolls. Hiyashi soba, a dish at brunch here, is made with with chilled buckwheat noodle, kumato tomato, avocado, ponzu, and white soy. With that in mind, let's take stock (!) of the major players in the local ramen scene, and talk about where things are and where they're going (including an exciting yet-to-open spot you'll surely want to know about).
From the late 1950s to 1970s, the time ramen first exploded in popularity and the Sapporo style of ramen was developed. Today the heritage of Metabolism and Brutalism is disappearing, and Haikan claims the corner of the muscular Atlantic Plumbing building paying homage to both. Yes, the outdoor patio is dog-friendly and several guests have enjoyed dining with dogs outdoors. If you plan to bring a pet, call ahead to confirm patio availability and any seasonal restrictions. Family-friendly seating  is available, many guests bring kids and toddlers, celebrate birthdays, and enjoy brunch with family. Staff have handled multi-generational groups and accommodated energetic children.

Darren Norris offers several specialties at Shibuya Eatery. Fresh sushi, ramen, kushiyaki (grilled over 975-degree binchotan charcoal), and small meals such as Japanese potato salad are all on the menu at Shibuya Eatery. The restaurant offers two different options for dine-in- Chef’s Selection or their Premium Selection. Both choices include an appetizer, sashimi, sushi, soup, and dessert. Sushi Ogawa is most definitely one of the best sushi places in Washington DC.
More traditional dishes make an appearance, too, including pork-filled onigiri and sashimi, but chef Daisuke Utagawa's training with José Andrés means even the familiar has unexpected elements. Reservations are available online, and they're a good idea; the sultry lighting and cool decor (red-backed bar shelves, manga  wallpaper) encourage lingering at a table over another glass of saké or sochu. Yosaku, though boasting a menu mainly filled with sushi options, offers a tempura soba noodle soup. The dish is similar to udon but features buckwheat soba noodles, and comes with a side of shrimp tempura. He’s done just that as a franchise with more than 50 stores across the country. Prepackaged “ramen”—think 12-pack dehydrated bricks and Cup-o’-Noodles—have been a leading food group in college dorms since we can remember.

We are a chef driven restaurant sourcing the highest quality of ingredients and creative dishes to our clients in a friendly environment. They say you can’t have it all, but Umai Nori comes remarkably close. During lunch, this welcoming Adams Morgan spot is a reliable retreat that spoils you with attentive service, fresh sashimi sets, and incredible sushi rolls bursting with unique flavors like the Lava Roll. In the evenings, Umai Nori’s warm, inviting dining room is ideal for celebrating that special occasion you’ve been planning since last New Year’s. The Connecticut-based chain brings their pho vs. ramen battle to Union Market, and trying to decide between the two soups is the best dining problem you’ll have in the city. There are two bars with plenty of seating, but when you walk in for either lunch or dinner, opt for a table so you can spread out a little more.
Sapporo-style ramen is distinguished by its Chintan stock; a clear soup base that requires over 16 hours of careful preparation to achieve its delicate and complex depth. Our noodles are imported from Sapporo, Japan, and made by Nishiyama Seimen Company according to the recipe we developed. Our recommendation is to sip the broth, slurp the noodles, and then dig into the roasted vegetables and broth-soaked meats. Set in a very intimate bar-like dining room on the first floor of Daikaya, this has been called the No. 1 spot for ramen in Washington, D.C. The ever-popular noodle house features six ramen dishes, no substitutions and no reservations.

The fast-paced shop on the first floor doles out traditional broths with salty shio, shoyu (dark soy sauce), and white miso bases (add pork to the vegan ramen for a sacrilicious option). The company has its own special noodle recipe courtesy of their distributor in Japan. We believe that the key to great sushi is great ingredients. That's why we use only the freshest and highest-quality fish, rice, and vegetables in all of our dishes.
The entryway is modeled after a Japanese garden, with trickling water and a stone path that leads you to a number of rooms cloaked behind a curtain. Tachibana has an healthy list of noodle dishes on offer, almost all of which can be ordered with udon noodles or soba noodles. Vegetable ramen is not something you will likely ever find in Japan, but indicative of the creative licenses chefs have taken with the dish. Kim prepared a vegetable broth mixed with soy milk and topped with fried Brussels sprouts, carrots, pea shoots, fried enoki mushrooms, and a half-boiled egg. Toki Underground’s most appropriate foil would be Sushi Taro.