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Origami Ramen Bar

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.

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