Reviews Brushstroke

Having eaten many tonkotsu ramens around the city, I was curious about the creativity behind the Bouley team and opted for a different noodle soup. The broth is a thick and creamy concoction of soymilk and white miso that pairs well with the thick udon (thick flat strands like fettucine). The lobster claw is perfectly poached, and the side of nori to garnish adds another layer of umami. The 8-seater around the bar adds to an intimate feel within the beautiful and tranquil setting!

If you're into bourgeois places, then it's a great start. If not, be open minded and look pass the bourgeoisness. This place is legit. Trust me, I'm Asian. I know my ramen. For the food, I had the wagyu garlic gyoza and it was fantastic. It taste like a high class burger in a gyoza wrap. Its fantastic. Try it. The sauce was some kind of ponzu sauce. Strong citrus flavor. If you know what calamansi is, that's what will remind you of. Its not overpowering and dip it with th bitterness of the mustard and it's a great compliment to th flavors. Not quite a flavor explosion of grilled wagyu but great none the less. The tonkotsu ramen is worth going back for. Thick tonkotsu broth, chasu that just falls off, noodles that are firm yet melts slightly in your mouth. A fried chopped garlic and chili sauce are great with it as well but I encourage you to take it in as is and have chili little by little by making a little ramen on your spoon. This place is worth it. Go. Oishi kata.

Poke was flavorful, mushroom scallop dumpling was the best, lobster ramen in soymilk was great but the pork ramen was a let down and the white bean soy sauce ice cream in a water was innovative.

Great food. Decor was awesome!