03 / Projects · Kitchen

Craft Ramen

Every bowl here was built from scratch—broths simmered for hours (sometimes days), noodles made by hand, toppings prepped and plated with intention. What started as a pre-pandemic hobby turned into a genuine obsession with the craft of ramen. We started Ryuzashi Ramen in our hometown. Then the pandemic hit. OOPSIE! We did our best!

Each bowl was a different experiment in flavor, texture, and presentation. From rich tonkotsu to spicy red miso to Midwest-inspired fusions, every recipe was tweaked and refined over time. We also served Midwest-style okonomiyaki—which just meant adding cheese, potato, and additional pork (of course).

Broth ····· tonkotsu · Tare ····· miso · Noodles ····· hand-made

Fig. 01 — Pork belly ramen with soft-boiled eggs, sautéed mushrooms, corn, nori, and grilled corn on the side.

Fig. 02 — Rich pork ramen with sliced chashu, mushrooms, corn, tomato, and a soft-boiled egg.

Fig. 03 — Pho-inspired ramen with bean sprouts, cashews, sesame, greens, and nori.

Fig. 04 — Colorful bowl with purple cabbage, radish, carrot, corn, and eggs, from the Ryuzashi menu.

Fig. 05 — Spicy red broth ramen with chashu, charred corn, nori, and soft-boiled egg.

Fig. 06 — Homemade miso tare — the seasoning base for every bowl.

Fig. 07 — Ryuzashi Ramen menu — Tonkotsu Miso and Valentine Miso Ramen.

Fig. 08 — Ryuzashi Ramen logo — a dragon curled around a steaming bowl.

Fig. 09 — LED-etched Ryuzashi Ramen sign glowing green at the pop-up venue.

Fig. 10 — Bulk ramen prep — dozens of containers with chashu, noodles, leeks, and green onion.

Fig. 11 — Fresh handmade ramen noodles dusted with flour, ready to cook.

Fig. 12 — Mac and cheese katsu with kewpie mayo and nori flakes.

Fig. 13 — Okonomiyaki with otafuku sauce, kewpie mayo, and green onion.

Fig. 14 — Ryuzashi Ramen okonomiyaki menu — house, vegetarian, and spicy varieties.

Fig. 15 — Ramen night with the family — spicy miso bowl with chashu and soft-boiled eggs.