From Our Editors
At Yamato Ramen, a tag team of ramen experts join forces to create fresh, modern bowls that slay appetites in a setting reminiscent of social Japanese eateries.
- Kenneth Yin: The owner of Yamato Ramen studied under ramen sensei Kaoru Fujii at Yamato Ramen School, learning the science of cooking ramen and the casual culture of Japan's tapas-like Izakaya dining.
- Mr. Yamakage: The restaurant's head chef cooked authentic Japanese food in Tokyo for over 10 years before joining Yin in San Francisco.
- Hakata Tonkotsu Ramen: pork-bone stock and thin noodles topped with grilled pork, egg, mustard greens, pickled ginger, and the edible fungus, kikurage
- Spicy as Hell Ramen miso paste, coconut pork-bone broth, and homemade hot oil topped with grilled pork, an egg, bamboo shots, fresh scallions, corn, leeks, and green cabbage kimchi