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 hoosier-inspired fusions, every recipe was tweaked and refined over time. We also served hoosier-style okonomiyaki—which just meant adding cheese, potato, and additional pork (of course).
Pork belly ramen with soft-boiled eggs, sautéed mushrooms, corn, nori, and grilled corn on the side
Rich pork ramen with sliced chashu, mushrooms, corn, tomato, and a soft-boiled egg
Pho-inspired ramen with bean sprouts, cashews, sesame, greens, and nori
Colorful bowl with purple cabbage, radish, carrot, corn, and eggs — Hoosiers Love Ramen
Spicy red broth ramen with chashu, charred corn, nori, and soft-boiled egg
Homemade miso tare — the seasoning base for every bowl
Ryuzashi Ramen menu — Tonkotsu Miso and Valentine Miso Ramen
Ryuzashi Ramen logo — a dragon curled around a steaming bowl
LED-etched Ryuzashi Ramen sign glowing green at the pop-up venue
Bulk ramen prep — dozens of containers with chashu, noodles, leeks, and green onion
Fresh handmade ramen noodles dusted with flour, ready to cook
Mac and cheese katsu with kewpie mayo and nori flakes
Okonomiyaki with otafuku sauce, kewpie mayo, and green onion
Ryuzashi Ramen okonomiyaki menu — Hoosier Style, Vegetarian, and Spicy varieties
Ramen night with the family — spicy miso bowl with chashu and soft-boiled eggs
