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😍 5/5 - I took a three day ramen trip to the Bay Area this past
By 👻 @Shawn B., 09/09/2022 3:00 am
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I took a three day ramen trip to the Bay Area this past week and got to tick so many amazing bowls and shops. However the main reason for my trip was to hit up Noodle in a Haystack. They've been on my radar for the last two years after first hearing about them in passing on an old Way of Ramen podcast. Back then the owners/chefs/husband & wife duo, Clint and Yoko, were hosting popup dinner parties out of their apartment. Last year they began the arduous journey of opening up their own brick & mortar in SF. While they hit many bumps in the road they persevered finally opening about a month ago starting their soft opening. Right now reservations are primarily opened to their kickstarter members. I was really lucky to score one. They're open 3-4 days a week with 10 seats and two seatings per evening.Though they are known for their exquisite ramen bowls and used to get their noodles from Shimamoto Noodle they are not your typical ramen shop. I don't know what their culinary backgrounds are but they make some world class food. Their dinners consist of seven courses, with an option to add a sake pairing, with the ramen being the main and final savory course.For this dinner they served an A5 wagyu abura soba. The bowl is topped with slices of olive fed A5 wagyu picanha, a poached egg, menma, microgreens, diced onion and nori. The sauce consists of A5 wagyu butter, a two week aged shoyu tare and a three fish dashi. The noodles are made by Iseya Craft Noodle, they are an up and coming Bay Area noodle maker supporting the local craft popup ramen scene.The abura soba would be worth ordering by itself at any ramen shop or fine dining restaurant. It was so amazing as you got a nice beefy aroma with every bite and slurp from the wagyu butter. The dashi and shoyu tare really upped the umami and mixed together with the egg every noodle was perfectly coated.Besides this dish the rest of the dinner was amazing. Every component was thoughtfully prepared and the amount of r&d they did is just mind boggling. The entire meal consisted of:1. Japanese avocado toast2. Kanpachi crudo3. Summer seafood parfait with Baja uni, tomato dashi gelee, flash steamed prawns and a bunch of other stuff I'm missing4. Tantan burrata5. 16 hour braised pork belly karaage, this was one of my favorite courses. The outside was crunchy while the inside had the texture of a marshmallow6. Pickled daikon & cucumbers7. A5 wagyu abura soba8. Almond tofu w/ yuzu shaved ice & golden kiwi preservesThey'll be switching their menu soon as their soft opening winds down. They're hoping to offer ramen on their future tasting menus. I definitely will be back for that in the next 2-3 months!
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