Dinner at Hinodeya Ramen SF

Dinner at Hinodeya Ramen SF

at Hinodeya on 28 April 2017
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Tori Paitan with rich chicken and dashi broth. Toppings: braised wing, shiitake mushroom, dried seaweed, soft cooked marinated egg & green onion.
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Hinodeya, SF (Nov 2016)
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Hinodeya Ramen: Traditional Japanese style soup with whole wheat noodles. Soup made from bonito, kombu, and scallop. Toppings; chashu pork, menma, soft cooked marinated egg, dried seaweed & green onion.
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Hinodeya, SF (Nov 2016)
#cityfoodsters_sf
#cityfoodsters_hinodeya

Hinodeya Ramen: Traditional Japanese style soup with whole wheat noodles. Soup made from bonito, kombu, and scallop. Toppings; chashu pork, menma, soft cooked marinated egg, dried seaweed & green onion.
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Hinodeya, SF (Nov 2016)
#cityfoodsters_sf
#cityfoodsters_hinodeya

So glad to have tried Hinodeya Ramen SF, which just opened last week. Chef Masao Kuribara used to work at 3* Kitcho (Tokyo branch) and was an Embassy Chef (cooked for the late Prime Minister of Japan and the Clinton's) before succeeding his father and taking over the restaurant group (now 4th generation). Masao's ramen shop in Japan was ranked #1 in the 2014 Tabelog Best Ramen Awards for the Saitama region. He mentioned that he will be spending half the year in San Francisco to ensure Hinodeya's quality. The goal is to replicate the exact ramen they are making in Saitama using local ingredients. The signature bowl is Dashi flavored, which is very light and delicate. It was so good!
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Hinodeya, SF (Nov 2016)
#cityfoodsters_sf
#cityfoodsters_hinodeya