Side Dish: Ramen Hiroshi’s Ramen
Belly up for the best noodles in town.
Up until recently, ramen has had about the same cache as Spam. But it’s become a hot trend, and the cozy new Ramen Hiroshi in Walnut Creek spells out why.
Hiroshi’s rich broths, which can take 18 hours to prepare, fill beautiful ceramic bowls loaded with fresh noodles (ask for extra if you’re absolutely famished) and deliciously intriguing traditional ingredients. After a meal here, you’ll be calling lotus root and kikurage mushrooms comfort food. But the true stars of the ramen here are bacon and eggs: thin slices of Berkshire pork belly so tender it’s a wonder they don’t melt into the broth, and golden creamy halves of soft boiled eggs. You can’t have ramen for breakfast (the restaurant opens at 11 a.m. daily), but you can pretty much skip your morning meal if you come here for lunch.
The ramen starts with a small salad and substantial crispy potato cake, and dinner appetizers include fried chicken wings, pickled vegetables, and caramelized pork dumplings. Hiroshi and his wife, Angela Yanase, met in Japan, and owned a yakitori restaurant in Dublin before coming to Walnut Creek to open Hiroshi with two partners. The authenticity shows.
1633 Bonanza St., Walnut Creek, (925) 942-0664, ramenhiroshi.com. Lunch and dinner daily.