Comments on: Richie’s Ramen

By: trevoissier

trevoissier — Tue, 23 Feb 2010 18:14:51 +0000

I’ll have to be sold on braised greens and “sous vede” egg, but if the broth and noodles are good you could put Cap’n Crunch in the bowl and I’d probably approve(despite the fact that I’m typically a strictly cah shu with shio kind of guy). I must admit that I agree with brooklynguy in the general disappointment regarding SF’s ramen scene. I wonder if the Japanese are retaliating for their treatment by Americans during WWII by serving us overpriced crap that essentially comes out of a box. Now that the 80′s are over and everybody pretty much knows what sushi is, maybe it’s time to get a little deeper into the nuances of Japanese cuisine, including educating Americans that ramen isn’t necessarily a $.25 meal for starving college kids. At any rate, this hopefully is the necessary catalyst to usher in a new wave of ramen slurping in SF.
“Gambatte kudasai” Ritchie San!

By: Hapa Ramen coming to the Ferry Building Farmer’s Market « TheCultureBite

Thu, 04 Feb 2010 22:53:41 +0000

[...] bones. Beer & Nosh blogger Jesse Friedman was on hand for a recent Hapa tasting and filed some amazing pics ? Nakano’s test bowls were packed with braised greens, crispy pork, fried chicken nuggets, [...]

By: johnny0

johnny0 — Thu, 04 Feb 2010 08:10:13 +0000

Richie should open up in the Zaytoon space on Valencia that’s been sitting almost done but empty for a good part of a year.

By: David McDuff

David McDuff — Wed, 03 Feb 2010 20:36:14 +0000

Just jumped over from “Spume” and, as Wolfgang said, great photos, Jesse.

Braised (vs. steamed) greens is an interesting spin. Any idea what Richie used as his braising liquid?

By: brooklynguy

brooklynguy — Wed, 03 Feb 2010 18:24:01 +0000

It does indeed look great, and it’s too bad that SF doesn’t have more going on for ramen. NYC has several places, but not so many good ones.

One thing I couldn’t help but notice in your excellent photos – I’ve always seen ramen chefs pour the broth into the bowl first, before anything else is added. The noodles, then toppings. Never the other way around, as was done here. Not that I could explain why it should be one way or the other, but perhaps Richie has a reason for doing it his way. It would be interesting to hear what it is…

By: Joe

Joe — Wed, 03 Feb 2010 17:38:36 +0000

Ramen is the food of the gods. This looks amazing.

By: San Francisco Ramen Town « spume

San Francisco Ramen Town « spume — Wed, 03 Feb 2010 14:05:59 +0000

[...] Jess also has far better pictures of ramen night than I do. View them here. [...]

By: bob

bob — Wed, 03 Feb 2010 05:22:54 +0000

wow, look at that, I’m already drooling, great color, looks delicious

By: Juliet

Juliet — Tue, 02 Feb 2010 18:36:04 +0000

I love the tattoos, too. When I get home, I may want to know who his artist is — I want fig tattoos!

By: Dad

Dad — Tue, 02 Feb 2010 18:03:38 +0000

Beautiful tattoos; it appears that ramen isn’t the only thing that much ink is being spilled on. Much of the art is botanically correct too.