From bowls of rich tonkotsu broth to vegetarian options.
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The District ’s founding to proper ramen ( not the cheap , furuncle - at - home packets ) bug out about a decade ago , when Toki Underground began offering Chinese - style ramen and draw hour - long business to its pocket-sized H St. NE loft . The years that followed have seen a upsurge in same - minded restaurants offer up Micromeria juliana , steaming bowl of ramen topped with pork , vegetable , and even fried chicken . Many restaurants make attic in - house and simmer the broth for hours , coax out complex and nuanced flavour . Whether the prognosis call in for dark and cold or patio - perfect temperatures , a bowl of ramen is the gross software for a prompt and satisfy repast . Here ’s where to see the comforting noodle dish aerial around D.C.
Kaiju
The newest of the new , Kaiju ramen is quick to serve the Barracks Row vicinity with noodle made in house , broth simmered for 10 hour , and circumstances of Godzilla - inspired imagination ( a “ giant chela ” poulet ship’s boat is among the appetiser ) . Along with stock item like tonkotsu and spicy crybaby ramen soups , Kaiju is enticing customers to ball out with a wagyu option , stocked with beef , chicken , pork , egg , and gold flakes — priced at $ 65.95 .
Bantam King
Chicken ramen is the star of the menu at Bantam King , which is housed in a renovated Burger King that still has plentifulness of nods to the original plan , like firm - solid food booth and cafeteria tray on the walls . There are several possible combinations of broths and flavors centered around the nebulous paitan stock . It ’s hard to pass off up the kick of the spicy miso ramen or the frail flavors of the shoyu Chintan broth . bowl come with the choice to add on items like a seasoned egg , corn , or supererogatory centre . Also , it ’s basically insufferable to brush aside the eating house ’s extremely shareable fried chicken disc , which marries fiery Nashville red-hot chicken with Chinese flavour . It ’s smashing for soaking up Bantam King ’s very satisfying Nipponese drink list , including interest , beer , and Japanese whiskey ( although the ramen does that job moderately solidly on its own ) .
Chaplin’s Restaurant
Chaplin ’s may be good known for cocktails and dumpling , but they also have a complete ramen selection wait to souse up a nighttime of fuddle in the always buzzing Shaw neighbourhood . The standard - effect bowl is made with pork belly and tonkotsu , but vegetarians and vegans have choices as well , like miso and shio broths . We ’re in favour of the Chaplin A.S.S. bowl , which combines Asiatic spicy glowering crybaby , scallions , lemon grass , coconut meat milk , red chili paste , and pork can . There ’s also the option to add extra ingredients like pork barrel laughingstock and even gyoza … and who has the great power to say no to dumpling on top of ramen ?
Daikaya
Before the pandemic , gang would swell at this Chinatown ramen joint , forcing hungry node to wait patiently for a tail in the small downstairs dining room . This spot offers six variety of Sapporo - stylus ramen , and they take legitimacy badly : Their noodles are import from Japan , made from a recipe developed specially by Daikaya , and the nuanced Chintan stock have more than 16 hours to make . devotee of something with a piddling heat can opt for either the spicy miso or super spicy shoyu bowls , both packed with chilies .
Haikan
Haikan ’s Sapporo - style ramen is a cornerstone of Shaw ’s hip Atlantic Plumbing edifice , and for good reason . It shares DNA with Daikaya and Bantam King , both among the top ramen blot in the city . Noodles are peculiarly made in Japan and married in - home with the delicate Chintan ancestry . catch a table in the narrow dining room , along the mellow - Department of Energy kitchen prevention , or at a communal terrace tabular array and get slurping . bowl of shio , shoyu , miso , or zesty shoyu soup can be customized with a whole range of additional toppings from butter to bamboo to a veteran “ nitamago ” egg . Cold noodles make an appearance during summertime month . As an added bonus , most of the ramen varieties are available in both orotund and small portion size of it , leave behind flexibleness to stop in for a collation or pair a bowl with another appetizer , like Phthirius pubis Yangon or smash cucumbers .
JINYA Ramen Bar
Jinya may be a national chain , but it study its ramen seriously . The shop offers tons of combinations , though the eating house ’s “ flagship ” is the Jinya tonkotsu Negro , a classic ramen mix of pork barrel broth , chashu , nori , dark-green onion , testicle , and garnishes . If that seems old chapeau , consider adding zesty ground chicken or pork barrel . There are plenteousness of other directions , too : Heat searcher will likely dig the spicy chicken ramen , and vegetarians have a few options to plunk from . The restaurant also offers a expectant list of rice and groom bowls and small-scale plates for non - ramen outings .
Menya Hosaki
This low , busy Upshur Street point redact new dash on classic ramen readiness . Purists can enjoy tonkotsu or shoyu broth loaded with noodles , pork , chicken , and cushy - boiled egg . For something singular , do n’t hesitate to order the tantan variation , a piquant and nutty soup inspired by dan dan noodles , a democratic Taiwanese dish . A crank of Nipponese fried chicken can stave off appetite that may build up waiting for a table — it ’s a officious post , so be indisputable to head out too soon and join the virtual waitlist well in advance to insure a table .
Oki Bowl at Georgetown
From the moment you enter Oki Bowl , it ’s clear that this restaurant is a little different from the typical ramen joint . The dining room is gently lit and deck out with all kinds of interior decoration , from flowers to one-time lamp . The same goes for the funky outdoor space . The menu break from the stock stamp a bit as well — alongside miso and kimchi ramen bowls , there ’s also a spicy Tom Yum option with fry peewee , mushroom cloud , and bean sprouts . Pork belly , fry chicken , eggs , and vegetable are all uncommitted as add - ons ( and when there is an option to add pork stomach to anything , you should plausibly take it ) . The curry ramen is tough to stop slurp .
Ramen by Uzu
Once operating out of the now - shuttered Ghostline in Glover Park , this ramen shop last on at a Union Market stall serving lawn bowling of blistering and cold Japanese - style ramen . red-hot broth include classic shoyu , shio , and miso along with a vegan pick . If it ’s not soup season , tsukemen is a chicken - based dipping ramen served stale with pork lumbus , a poached egg , and vegetables . The menu also include a selection of appetizers , like barbecued porc steam buns
Shibuya Eatery
Chef Darren Norris jazz his way around Nipponese food for thought , and earned ill fame in DC for his skills at Kushi in the mid-2000s . He ’s back in the game at Shibuya Eatery , which specializes in small photographic plate and grilled skewers along with plenty of noodle option . The spicy options swim in a bowl of dashi broth with compounding like roast vegetable , wampum - cured kurobota porc stomach , or wagyu beef . Shibuya offers buckwheat soba and udon noodles .
Toki Underground
Toki Underground was in many ways DC ’s original ramen hotspot , attracting rave reviews and prospicient lines and position the groundwork for other businesses to follow cause . Original chef Erik Bruner - Yang has long since stepped down to follow up on other venture , but this Taiwanese ramen spot is still worth a sojourn . The Toki classic , which comes with pulled pork and soft egg , is a democratic option , and the juicy and savory red miso and kimchi choices ( it ’s particularly funky ) are other sound bets . The bar ’s cocktail program is no slouch , either .
Bantam King
