Eat Great Cheap 2016As at the best ramen shops in Tokyo, you can expect to wait for a seat at this hip noodle joint. With any luck, you’ll end up on a counter stool overlooking the kitchen’s hypnotic rhythm of woks and ladles. It’s all build up for the perfect bowl: springy Sapporo-made noodles and long-simmered stock topped with seared bean sprouts and ground pork. The nutty mugi-miso ramen is one of our favorites, but the vegetable ramen with Brussels sprouts, snow peas, and shiitake mushrooms is a sleeper hit. Also good: Pork gyoza; shio ramen.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
