Origami Ramen Bar

In Ahwatukee, an Osaka native and alum of the inventive Japanese microchain restaurant Nobu has turned to noodles, rice bowls, hand rolls, 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 growing up in Japan. Kuroda simmers a mean ramen, classic in style, both more expensive and better than 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.