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Member Reviews (4)
- BiwaMember ofLocal CultureFoodiesLuxury TravelersMar 06, 2014
The seven-year-old izakaya-esque Biwa may offer only a single ramen, but given the obsessive research chef John Moch put into it, it’s a must order: thin noodles, a lone egg, and chashu pork, floating in a rich bowl of a pork-and-chicken broth that takes 18 hours to create. Seasonal variations include a crab ramen in winter and ethically sourced duck ramen in spring, while spicy ground pork or smoked pork shoulder add-ons can amp it up anytime.Recommended for:Foodies
- BiwaFirst to ReviewJul 05, 2012
Interesting menu with a whole lot of simple, no-nonsense dishes. I really liked the concept of the fried kimchi but ours came really salty (maybe the covered the already salty kimchi with salted batter?). Ramen came a little salty too but overall the taste for both dishes were pretty good. I would come here again hoping that the chef that day was just in a salty mood...hyuck hyuck!