“Good ramen. Good day.” That’s the motto at Silverlake Ramen – and if recent visits are an indication, every day is a very good day.
Silverlake Ramen began 13 years ago on Sunset Boulevard in its free-spirited namesake L.A. neighborhood. Its co-founders are Thomas Aono, a ramen chef from Japan, and Jitaek Lim, president, who got his start in the restaurant industry as a dishwasher. There are now 34 locations, most of them in California.
One was not enough for Irvine. The new spot at Crossroads joins the go-to at Irvine Spectrum Center.
On the walls at Crossroads are skateboards with a ramen motif and an elaborate ramen graphic. A large, abstract neon noodle and an upside-down bicycle are suspended from the ceiling.
The ramen is complex and comforting: rich broth; concentrated flavors and creative, contemporary fusions; satisfyingly chewy, slurp-worthy noodles; and engaging toppings.
Diverse styles include classic, garlic truffle and shoyu on fire. All come with a choice of pork, chicken or tofu, and all include seaweed and seasoned egg. There’s a veggie version, too.
The classic and spicier blaze feature creamy pork stock, bean sprouts, spinach and green onions. The classic adds black garlic oil. Shoyu on fire presents spicy, clear chicken stock with shoyu, green onions, corn, fried jalapeno and micro cilantro. The garlic truffle blends creamy pork and vegetable stock, large roasted garlic, truffle oil, kale, mushrooms, black pepper and thicker noodles.
Rice bowls are also an option. One stars chicken karaage; the soboro brings ground chicken and scrambled egg; the vegetarian curry bowl is new.
Start with the handmade gyoza, fried or grilled, or crispy rice with spicy tuna. The surprising finish? Churros. Enjoy them with ice cream, chocolate syrup or both.
