Ramen Was Not Made for Restaurants

Bay Area foodie reviews Sapporo-ya

View Comments ()
|
Email
|
Print

    NEWSLETTERS

    Kimchi ramen at Japantown's Sapporo-ya.

    My guiltiest food pleasure is ramen. Through the years, my taste buds have moved up the ranks from Maruchan’s Oriental flavored instant ramen to Nong Shim’s seafood ramyun. I usually add toppings to the soup, like konnyaku or okra. And a raw egg at the end, of course.

    You would think that ramen-yas (or ramen houses) would be one of my favorite types of restaurants then, but no.

    I seem to enjoy pre-packaged, preservative-laden instant ramen better than the real, handmade thing.

    That being said, one of the few Japanese restaurants that serves up a bowl of ramen good enough for me to return to is Sapporo-ya in San Francisco’s Japantown.

    I got the kimchi ramen, which was a good fix for a chilly afternoon, though I could have done without the big slabs of pork. (Seriously, what is that about? Why does almost all ramen include pork or at the very least, pork broth?)

    The noodles were a firm, chewy texture, and the wakame provided a colorful contrast.

    I still count on my good friend Nong Shim as my ramen standby, but Sapporo-ya is there for when the mood strikes. Oh, and don’t go there and order the yakisoba, it’s too greasy. They do have okonomiyaki though, so I know I’ll be back.  

    Mariam Hosseini is a Bay Area native who has been writing about food and travel for six years. She blogs regularly at yogurtsoda.com.