Ramen Revisited: Tips from Ken Taya aka Enfu
September 2, 2014
Our recent post on rāmen got the staff talking - where were our favorite noodle places in Seattle? While we bounced around talk of some of the typical lists
, where one of our interns works), we wanted the personal opinions of an expert. So we reached out to artist Ken Taya, who you may know as Enfu
, author of our soon-to-be-released art book Cute Grit
. Ken is a longtime rāmen aficionado, and he gave us some great tips for PNW eateries.
Ken: "I like Kukai's broth, Santouka's Chashu, and Jinya's noodles."
KT: "If we're talking noodles not just specifically rāmen King Noodle in the ID is my current pan Asian favorite noodle place. Their wonton noodle is a great egg noodle, right thickness (super thin), and great texture."
KT: "I tried Kintaro Rāmen's Spicy Garlic Tonkotsu, it was great! The mound of garlic added spice to the spice!"
Bonus lightning round:
"For instant rāmen I love Shin Rāmen, I usually eat it to deal with a hangover."