Ramen Man

I used to work at Wallingford Dental right next door and ate here all the time. Now I've had a chance to sample the Ramen houses in Las Vegas I can say, Ramen Man is one of the best in Seattle but is a notch lower than the Ramen in Vegas. The broth here is just a tad too salty. When the new chef came in, it wasn’t like that. But after he got adjusted, it was very much like before. Not sure if the owner had anything to do with it. Good, but far from great.

The ramen pictured is "volcano"(black bowl) and "spicy miso" (red bowl). It was quite delicious, actually. I'm a spice wimp, but they both were QUITE spicy. Not the bad kind of spicy though, the broth had a delicious flavor (both) and the ingredients used were fresh. The staff was pretty friendly, and on a rainy day like nov18 is, it was the perfect choice to dine here. I'd been trying to make my way out here for a few years now, and after hyping it up all this time, I'm surprised to say it live up to it. 11/10, would come to dine again (if not busy, the place is pretty cramped, as per usual in a traditional ramen stand/cart)

A charming neighborhood ramen shop that reminds me a lot of the ramen shops in Japan. Cozy and unpretentious, the warm bustling atmosphere and delicious soup is perfect for winter nights. The unlimited eggs are a nice touch as well. My one complaint is the slow seating turnaround -- consistently when I've been in multiple tables will be open, but there's still a waiting list with a 5-10 minute wait because they haven't been cleared and reset yet. I'll still definitely keep coming back!

The server really made the experience great - they were super helpful/knowledgeable with the menu and patient with first-timers. The flavor was so rich and satisfying, and I dig the unlimited boiled eggs. Good portions. This is a place you don't necessarily linger, it's a small and bustling joint - we got in and out of there!

Excellent and consistently so. What I love about Ramen Man is that it epitomizes the good of urban living. This place could never survive in rural America but it thrives in Seattle. It is highly specialized. As the name suggests you get Ramen. It is not your college days instant Ramen. I have seen them working before 6am on weekends making the broth so your soup can be ready in minutes. There are finally chopped fresh ingredients that cook while the bowl comes to your table. You get the best of all worlds. So much delicious in one bowl! How do they make it all fit?