Ramen Ochi reopens on July 15 in Rowland Heights, offering four types of ramen broth curated by chef Yuichi Ochi, who holds 31 ramen awards. The menu features kaarage, gyoza, and a chicken, pork, and beef broth called nikutama, known for its thick texture. Other broths include a savory nitoryu made from tonkotsu and seafood, a sweet sanjyu from soy sauce, and a creamy gyokai tonkatsu. Personal artifacts like a 200-year-old armor and a hand-painted kimono enhance the restaurant's ambiance. Ochi aims to serve the community better outside a food court.
Chef Yuichi Ochi's expertise is highlighted with over 31 awards, and he introduces four unique ramen broths, including a special three-beasts nikutama broth with a rich, gravy-like texture.
The restaurant features a savory nitoryu broth melding tonkotsu and seafood, a sweet sanjyu broth from deep soy sauce simmer, and a creamy gyokai tonkatsu broth with pork and fish notes.
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