Best Ramen in San Diego

If you’re into ramen, then San Diego ramen is your place. Ramen is Japanese dish served hot and fast. What makes San Diego interesting is that there are many ramen shops fairly close together. And they are worthwhile places to go that won’t but your wallet. Every year there is a ramen eating week in San Diego and that goes to show you how popular ramen is in the area. Well enough blabbing. Here is a ramen finder below. And some recommendations for you to try.

BESHOCK Ramen

Hachi Ramen

Nishiki Ramen

Nozaru Ramen Bar

Rakiraki Ramen

Ramen Yamadaya

Tajima Ramen

We are a San Diego food site. We are not Hinotez. Please Click Here to go to their new website.


私たちはサンディエゴの食べ物のサイトです。私たちはひのてつではありません.
新しいウェブサイトはここをクリックしてください

彼らは朝食を提供するサンディエゴの唯一の日本食レストランです。レストランにはパーティー用の広い部屋と個室があり、時間を過ごしたい人には焼鳥バーを用意しています。彼らは食べ物と飲み物メニューの膨大な品種を持っているので、お楽しみください!

Business nameNeighborhodLocation 
BESHOCK RamenEast Village1288 Market StWebsite
Hachi RamenBanker's Hill2505 5th AveWebsite
Hokkaido Ramen SantoukaKearny Mesa4240 Kearny Mesa Rd Mitsuwa Market PlWebsite
Minato 3 Ramen & SushiRolando5420 El Cajon BlvdWebsite
Nishiki RamenKearny Mesa8055 Armour St Ste 201AWebsite
Nozaru Ramen BarNormal Heights3375 Adams AveWebsite
RakiRaki Ramen & TsukemenKearny Mesa4646 Convoy StWebsite
RakiRaki Ramen & TsukemenLittle Italy2254 India StWebsite
Ramen Izakaya OuanHillcrest3882 4th AveWebsite
Ramen YamadayaClairemont4706 Clairemont Mesa BlvdWebsite
Ramen YamadayaGaslamp531 BroadwayWebsite
Tajima Ramen East VillageEast Village901 E StWebsite
Tajima Ramen HillcrestHillcrest3739 6th Ave Ste BWebsite
Tajima Ramen HouseKearny Mesa4681 Convoy St Ste IWebsite
Tajima Ramen North ParkUniversity Heights, North Park3015 Adams Ave Ste 102BWebsite

Beshock Ramen

BESHOCK Ramen
BESHOCK Ramen 4.5 star rating 576 reviews
Mitch H.'s Review Mitch H.
5.0 star rating

Found it on Yelp by searching most reviewed close to me... and wow!

Do you appreciate the complexity of ramen broth and the uniqueness of home made...

Read Full Review
Anita P.'s Review Anita P.
4.0 star rating

I thought the service was fine, but the food was delicious. I had the seaweed salad and the black garlic ramen. The noodles were a great chewy texture; the...

Read Full Review
Akash P.'s Review Akash P.
5.0 star rating

I am not a fan of ramen or hot soups in general so usually i try to stray away but my friends wanted to came here and so did I.

Right off the back, I am...

Read Full Review

Hours

Mon 11:30 am – 9:30 pm
Tue 11:30 am – 9:30 pm
Wed 11:30 am – 9:30 pm
Thu 11:30 am – 9:30 pm
Fri 11:30 am – 10:30 pm
Sat 11:30 am – 10:30 pm
Sun 11:30 am – 9:30 pm

Nishiki

Hours

Nishiki Ramen
Nishiki Ramen 4.0 star rating 1276 reviews
Caroline D.'s Review Caroline D.
5.0 star rating

This is my favorite ramen place in San Diego, and trust me, I've been to all of them. They have a great variety and everything is spot on. I've tried almost...

Read Full Review
Pam B.'s Review Pam B.
5.0 star rating

There's a lot of ramen places to choose from in this area, but I really like this one! I think it's the noodles that set this place apart, the texture is...

Read Full Review
Johnathan R.'s Review Johnathan R.
5.0 star rating

Tl;dr
Friendly staff, expedient service, and comfortable aesthetic is surpassed only by incredible ramen. They offer text alerts for table readiness making...

Read Full Review

Mon 11:30 am – 9:30 pm
Tue 11:30 am – 9:30 pm
Wed 11:30 am – 9:30 pm
Thu 11:30 am – 9:30 pm
Fri 11:30 am – 10:30 pm
Sat 11:30 am – 10:30 pm
Sun 11:30 am – 9:30 pm

The production and consumption of ramen was a large part of the 1985 Japanese comedy film Tampopo by director Juzo Itami. Two truck drivers, Goro and Gun (Tsutomu Yamazaki and Ken Watanabe), help the widowed Tampopo (Nobuko Miyamoto) with her failing ramen shop. Food in every aspect of life is the overarching theme, but the art of good ramen is touched upon several times throughout the film as Goro and Gun help her learn how to make the best ramen.

Restaurant chains serve Chinese ramen alongside distinctly Japanese dishes such as tempura and yakitori, dishes which are not traditionally served together in Japan. In Korea, ramen is called ramyeon . There are different varieties, such as kimchi-flavoured ramyeon. While usually served with vegetables such as carrots and green onions, or eggs, some restaurants serve variations of ramyeon containing additional ingredients such as dumplings, tteok, or cheese. In Central Asia, the dish (known as laghman) has thicker noodles and is significantly spicier.

The kansui is the distinguishing ingredient in ramen noodles, and originated in Inner Mongolia, where some lakes contained large amounts of these minerals and whose water is said to be perfect for making these noodles. Making noodles with kansui lends them a yellowish hue as well as a firm texture. Eggs may also be substituted for kansui. Some noodles are made with neither eggs nor kansui and should only be used for yakisoba, as they have a weaker structure and are more prone to soaking up moisture and becoming extremely soft when served in soup.

Hakata ramen originates from Hakata district of Fukuoka city in Kyushu. It has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic, beni shoga (pickled ginger), sesame seeds, and spicy pickled mustard greens (karashi takana) are left on tables for customers to serve themselves. Ramen stalls in Hakata and Tenjin are well-known within Japan. Recent trends have made Hakata ramen one of the most popular types in Japan, and several chain restaurants specializing in Hakata ramen can be found all over the country.

Most noodles are made from four basic ingredients: wheat flour, salt, water, and kansui a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate.

Sapporo, the capital of Hokkaido, is especially famous for its ramen. Most people in Japan associate Sapporo with its rich miso ramen, which was invented there and which is ideal for Hokkaido’s harsh, snowy winters. Sapporo miso ramen is typically topped with sweetcorn, butter, bean sprouts, finely chopped pork, and garlic, and sometimes local seafood such as scallop, squid, and crab.

There are a number of related, Chinese-influenced noodle dishes in Japan. The following are often served alongside ramen in ramen establishments. They do not include noodle dishes considered traditionally Japanese, such as soba or udon, which are almost never served in the same establishments as ramen.

Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as kombu (kelp), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones, pig bones, shiitake, and onions.

Tonkotsu soup usually has a cloudy white colored broth. It is similar to the Chinese baitang and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop).

Ramen is offered in various types of restaurants and locations including ramen shops, izakaya drinking establishments, lunch cafeterias, karaoke halls, and amusement parks. However, the best quality ramen is usually only available in specialist ramen-ya restaurants. As ramen-ya restaurants offer mainly ramen dishes, they tend to lack variety in the menu. Besides ramen, some of the dishes generally available in a ramen-ya restaurant include fried rice (called Chahan or Yakimeshi), gyoza (Chinese dumplings), and beer.

Beginning in the 1980s, ramen became a Japanese cultural icon and was studied around the world from many perspectives. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names. A ramen museum opened in Yokohama in 1994.

Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan, butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.