It’s always great when a Wichita restaurant is featured in any sort of national media. Hot off the press of appearing in USA Today, Yokohama Ramen Joint made another list.
Food Network recently published a new list titled, “Where to Slurp Great Ramen from Coast to Coast“. I spoke with owner, Jack Fukuda, and he just found out about the news two days ago. Of course, he was beyond thrilled. The article featured one of their newest bowls, the B.T.T.M. (Spicy Beef Tongue TanTanMen). It has a spicy miso base mix with the owner’s secret recipe. It also has beef tongue, egg, cilantro, green onion, micro sprouts, nori, fried onion, and homemade pickle radish. I’ve had it before and it was no surprise that I loved it.
In the Food Network article, they said:
Yokohoma Ramen chef-owner Yasunari Fukuda is from Yokohama, Japan, and shares his home style of ramen as well as his own creations at the shop he opened in 2016. The B.T.T.M., or spicy beef tongue tantanmen, is his newest offering, a combination of a spicy miso base mix with a secret savory broth. The beef tongue is cooked for four hours and marinated with the chefs special sauce overnight, and the bowl includes local farm-to-table micro sprouts and homemade pickled radish. The shop also offers habanero garlic ramen, black garlic ramen and great vegan options.
It was a very happy day for all the staff at Yokohama Ramen Joint who have worked hard over the past two and a half years to be where they are at. After talking with Jack Fukuda, he was even willing to throw in free bowls of the B.T.T.M. to five lucky readers. To win one of those five free bowls, head over to our Twitter, Instagram and Facebook page to win. We’ll also be giving a bowl to one subscriber of our newsletter which we recently just rolled out last week. You can subscribe here.
Once again, congrats to Yokohama Ramen Joint. It’s been a big year for them and looks to be even bigger when they get ready to announce the news on their second east side location. In the meantime, be sure to like them on Facebook for more.
Happy Dining,
Eddy
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