Akahoshi Ramen

dasu★★★★★

My favorite ramen spot, rivaling Motenashi Kuroki in Tokyo for me. u/Ramen_Lord's restaurant and he has done so much for the ramen community. Shoyu was my favorite, deeply layered flavors, broth was just incredible, good noodles, chashu and egg. Aburasoba and the August special of cumin lamb were both also amazing. Soba was a comforting, home-y, savory flavor. Cumin lamb tasted exactly like the skewer carts. Miso was good but not my favorite. Tantanmen was my least favorite but if you want something creamy and spicy this is the one for you! Overall, incredible ramen restaurant and this is

Alison Ou★★★★★

My boyfriend and I was able to walk-in and get seated right away on a Wednesday night. We both got the Akahoshi miso ramen, and it was delicious! The broth is very rich and fatty, with a combo of miso and pork broth taste. Very umami and salt forward. The noodles had a satisfying chew, and the egg was perfectly gooey. Compared to High Five Ramen and Monster Ramen, it is less unique, but it is still tasty. I would need to try their monthly special. I also love the Ikura rice — good value for the amount of roe you get! Service and ambience were great!

Lou Lou★★★★

I’ve been waiting to try this place because it’s impossible to get a reservation and there’s always a huge line for walk-ins. Today happened to be rainy and there was a short line before opening so I got in. They have a tiny menu (and a tinier QR code menu lol) but each a unique dish. I tried the veggie ramen I was sold on the creamy description - it was good! The tofu was marinated in the broth so it soaked up a lot of good flavor and was soft but not mushy. The ramen noodles were a fun texture and added to the interesting combo in the bowl. To be honest, it LOOKED like melted cookies and cre

Jake Hewitt★★★★★

Akahoshi Ramen was delicious. I see why it’s so tough to get a reservation! I ordered the Midwest Shoyu and would get it again. I also would love to try other dishes, even the soupless ramens sounded great. Chef Mike has been making ramen since he was 16 and it made me wish I had a hobby that became a job. The Midwest broth takes about 6 hours to make and the garlic one (the April special) is 22 hours. Thanks to Alex M for her great service! I’m a fan of Akahoshi!!