After the original owners retired, San Rafael resident Peigang (Bobby) Chen stepped in as owner of the long-running ramen shop on San Rafael's Courthouse Square. “I was a former customer,” says Chen, a culinary professional and accredited Ramen Sommelier via the International Noodle Sommelier Association in Japan. His first task upon taking over the business in 2025 was refining the broths to achieve deeper balance, umami, and flavor structure. “I want food people can eat every day and not feel heavy,” Chen says.
Classics, such as Tonkatsu Ramen, can be made with a vegan broth designed as a close flavor match for the traditional pork broth. The restaurant uses no MSG, peanuts, or other nuts. A house original ramen preparation, Tom Yum Ramen, the only dish made with shellfish, is topped instead with fresh herbs and has a kombu dashi base. Tokyo TanTan Ramen reflects Japanese tonkotsu and Chinese dandan noodle influences. It features ground pork and bok choy alongside the eggs, its pork broth thickened with sesame and chile oil.
Other popular dishes include Spicy Wagyu Ramen with beef and Black Garlic Pork Rib Ramen to which gluten-free noodles can be added. “We simply want to create ramen that people genuinely enjoy eating regularly — something comforting, flavorful, and approachable,” says Chen. While Chen continues to refine the menu, small bites of Chicken Karaage and Gyoza, as well as Curry Rice and udon preparations are also available, perfect with a glass of sake or a Japanese beer.
