Blog Entry
Ramen Revisited: Tips from Ken Taya aka Enfu
Cali Kopczick
September 2, 2014
Our recent post on rāmen got the staff talking - where were our favorite noodle places in Seattle? While we bounced around talk of some of the
typical lists (and
U:Don, where one of our interns works), we wanted the personal opinions of an expert. So we reached out to artist Ken Taya, who you may know as
Enfu, author of our soon-to-be-released art book
Cute Grit. Ken is a longtime rāmen aficionado, and he gave us some great tips for PNW eateries.
Bellevue:
Ken: "I like Kukai's broth, Santouka's Chashu, and Jinya's noodles."
Seattle:
KT: "If we're talking noodles not just specifically rāmen King Noodle in the ID is my current pan Asian favorite noodle place. Their wonton noodle is a great egg noodle, right thickness (super thin), and great texture."
Vancouver, BC:
KT: "I tried Kintaro Rāmen's Spicy Garlic Tonkotsu, it was great! The mound of garlic added spice to the spice!"
Bonus lightning round: "For instant rāmen I love Shin Rāmen, I usually eat it to deal with a hangover."
Thanks, Ken!