Origami Ramen Bar

In Ahwatukee, an Osaka native and alum of both Tsuji Culinary Institute and the inventive Japanese microchain restaurant Nobu has turned to noodles, rice bowls, curries, milk tea and a few other staples. One is Takoyaki, brown-fried orbs rich and soft and cored with bits of chopped octopus — just like chef Yusuke Kuroda’s mom made while he was growing up in Japan. Kuroda simmers a mean ramen, classic in style, and much better than what's found in your average joint. His paitan is creamy and satisfying. His rich miso unites a blend of miso pastes from Hokkaido and can hang with just about any other miso ramen in the Valley.