There's good ramen every square mile in the South Bay these days, but it seems there's no end to the noodle-soup powerhouses settling in. Kitakata is newest to an already-saturated scene, but cream rises to the top, and their unique and versatile selection will not go unnoticed.
For starters, their wavy-worm hand crumpled noodles are almost Chinese-style in softness and texture, and they pack an incredibly generous serving into every soup. Ask for your noodles cooked less if you're looking for the al dente texture.
We snagged the last Mizore Yuzu Ramen of the season, and it was a preview of so many good things to come. The broth is savory and full-flavored without being cloying or thick, and the citrus uplifts to keep it light.
Umakara Tan Tan Ramen is my favorite so far, a creamy pork broth with a spicy kick that's mildly ma-la at a manageable level that adds the flavor without the pain. The little cubes of toro chashu have an ideal ratio of tender meat to gooey fat.
I tried a spoonful of the Spicy Miso Ramen as well, same rich base broth with more of a garlicky hit.
Appetizers are good, not necessary but not undesired. A nice Pan Fried Gyoza has a good pork filling,
and the Juicy Fried Chicken has plenty of crunch.
I think Kitakata wins the most versatile award so far. Several creative concoctions with strong showings all around. Every time I come here I leave wanting to try more.
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