With much buzz and anticipation comes great responsibility. The space where OSO Burrito previously occupied seemed like it would never be finished. Then, I heard about AmuManu’s soft opening and had the Tan Tan Men with tofu. I didn’t think it would be appropriate to write a review until after a more official opening, so I went back and had the miso, and finally the Tonkotsu.
I’ve enjoyed every dish and the broth is certainly very well done and rich and savory. I prefer the spicier broths, but if you choose something like miso, they have chili paste available to add that extra kick. From what I’ve read, most people consider the dishes to be fairly traditional and could pass the test in Japan.
Each bowl features different complicated flavors, and the ramen itself is cooked well, but I enjoy eating udon more because it’s slightly easier to eat. I saw one review claiming the noodle portion might be too small for $8, but I’ve never been able to completely eat all the noodles, so I guess you just can’t make everyone happy.
They also have some pretty savory pork dumplings, and they are still tweaking the menu a bit. I would prefer the broth to come out as close to boiling as possible, and maybe different bowls would help retain the heat. By the time I get to my last bite, the broth is pretty tepid (but still tastes rich). They are doing their best to source ingredients as locally as possible, and everyone working there seems to have a serious and critical attitude, which can only lead to long-term success.