“Since opening our first location in 2017, we have been pushing to create unmatched ramen while staying true to our mission,” Hiro Igarashi and Nori Akasaka say on the restaurant’s website.
Taishoken (San Mateo)
Taishoken is somewhat historic, with its owner creating tsukemen, cold noodles dipped in hot broth, in 1961.
The San Mateo space offers traditional ramen and tsukemen, but California.com recommends the latter.
Ramen Nagi (Palo Alto)
Run by “Tokyo ramen master” Chef Satoshi Ikuta, this ramen spot makes ramen exactly how the customers want it.
“You build the ramen. Spice, noodle firmness, garlic, broth strength—all adjustable,” the publication said. ” The quality doesn’t waver no matter what you customize: this is part of what makes it some of the best ramen in the Bay Area.”