When the weather outside is chilly, there's nothing better than a steaming bowl of ramen.
By Steven Sandor | December 1, 2018
Even though Tokiwa Ramen opened its doors in 2017, there’s a good chance you’ll still have to stand in line for a lunchtime bowl of ramen. The shine isn’t coming off of this Brewery District spot that made the list of Avenue’s Best New Restaurants this past March.
For many, the go-to for ramen is the tonkotsu, noodles in a rich, almost creamy pork broth. And there’s nothing wrong with that. But, a few months ago, I wanted to try something different, and went with the chicken broth, which takes six hours to make. Since then, the Yuzo Shio has become my go-to warm-up dish from Tokiwa. It has a liberal splash of citrus in the broth, which adds a real brightness to the ramen. The lip-smacking sweetness goes oh so well with the braised pork served in the broth. Along with the egg served in the bowl, the pork and citrus, well, it’s kinda like breakfast in a bowl. For lunch.