A few reasons you might find yourself in Berkeley in the not-too-distant future: there's a concert at the
Greek Theatre. You're an alumnus going to a Cal game. And now, ramen.
That's right, you'll be going to Berkeley for ramen now. Promise.
Because that's where Ippudo is, the immensely-popular-in-NYC ramen joint where the broth takes 18 hours to make, the sake is chosen by a sake sommelier and the long wait times will totally be worth it. It's open now, and here's the slideshow.
After you make your initial entrance, you'll be guided past the open kitchen in the black-walled, hardwood-accented space to your chair emblazoned with the word "zuzutto," which is apparently the phonetic spelling of slurping ramen noodles.
Eager to get to said slurping, you'll choose from tonkotsu ramens like their Shiromaru Classic with pork belly chashu, bean sprouts, sesame kikurage mushrooms and scallions, or opt for a spicier broth, some extra pork and a soft-boiled egg. Hey, you came all this way...
And considering that sake sommelier spent a great deal of time selecting the eight sakes that made the cut here, the least you could do is show your appreciation by sampling the wares.
One day, tales of your altruistic ware-sampling will be sung from mountains high.
That's right, you'll be going to Berkeley for ramen now. Promise.
Because that's where Ippudo is, the immensely-popular-in-NYC ramen joint where the broth takes 18 hours to make, the sake is chosen by a sake sommelier and the long wait times will totally be worth it. It's open now, and here's the slideshow.
After you make your initial entrance, you'll be guided past the open kitchen in the black-walled, hardwood-accented space to your chair emblazoned with the word "zuzutto," which is apparently the phonetic spelling of slurping ramen noodles.
Eager to get to said slurping, you'll choose from tonkotsu ramens like their Shiromaru Classic with pork belly chashu, bean sprouts, sesame kikurage mushrooms and scallions, or opt for a spicier broth, some extra pork and a soft-boiled egg. Hey, you came all this way...
And considering that sake sommelier spent a great deal of time selecting the eight sakes that made the cut here, the least you could do is show your appreciation by sampling the wares.
One day, tales of your altruistic ware-sampling will be sung from mountains high.
