Wow Disappointing! From ambiance to food Lacking taste Skip it Walk a bit more for noodles with amazing flavor read more

Incredible dinning experience with this married couple who didn't have a cooking background but the passion was there and did home dinning and pop ups during the pandemic which lead to this spot which will be closing in May for their soon to a brick and mortar restaurant somewhere by the chase center. Must try their amazing food read more

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First time at noodle in a haystack and it was absolutely delicious. My husband and I were lucky enough to get reservations, it literally took both of us clicking on the computer to get our tock reservation when it first opened. This is a husband and wife owned restaurant with two other employees and they only serve 10 people twice per night and only open on some days of the week. The couple cooking and server were very friendly and it felt like we were at their home and they were serving us a meal. They said they initially did pop ups and served meals in their home and then branched out to open up their own restaurant. Appetizer courses were light and each dish actually had some incorporation of the ramen dish in it whether it was the tare, oil, or noodles. Highlights of the meal: the chilled ramen dish with yuzu broth was absolutely amazing! There was Hokkaido uni and prawns which paired really well with the ramen and broth. I could've eaten an entire bowl of this and entire tray of uni haha The chawanmushi was amazing with real crab shredded and pieces of Hokkaido scallop. This appetizer dish was also very delicious and a definite must try For the ramen dish: the chef said he has been trying a new ramen dish. This one is fish dashi broth but also has 30% oxtail broth mixed in. It is topped with A5 Wagyu that is sous vide and seared at the end and oh my melted like butter in my mouth. I loved the broth that had miso and a spicy gochujang sauce that made the spicy miso broth delicious. Dessert was light and refreshing and yoko made her specialty pastry with a dog imprinted on it to depict their toy poodle Toto who helped inspire their restaurant journey but passed a couple years ago. Overall, such a wonderful experience and really felt like home cooked family meal with delicious food. I would definitely recommend this place if you are lucky enough to get a reservation read more

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For years, I had friends who raved about Clint and Yoko's ramen pop up that was first operated in their home. I heard equally great things about the food and the husband wife duo and honestly, was skeptical because this sounded too good to be true. I had yet to meet chefs that were equally as charming as the food until this very special day. Their technique and meticulous care in curating what is the most memorable bowl of ramen I've ever had (even after visiting Japan), is clearly highlighted throughout all of Clint and Yoko's dishes and their impeccable palate. Their natural talent to orchestrate flavors seamlessly and in tandem with the seasonality of ingredients created an undeniable reputation, with a strong following that manifests with reservations being highly sought after (it took several tries of waiting for the reservations to open up and still not being able to secure them and by the grace of the restaurant gods and my friend's quick reflexes, only got a reservation through the waitlist so have FAITH! You TOO can try their amazingness). I get it. Everything clicked for me. Like how can food taste this good? That was my reaction after every dish. I was floored by each bite. The caviar financier was utterly delightful. You will have a taste of Yoko's gifted baking skills upon the first bite here. I secretly wished I had a financier the size of a bread roll. Their play on the caprese was like an international whirlwind of a trip that took place within a few seconds. The combination of flavors transformed this dish's experience from a place of Chengdu, to Italy and then back to Japan. All within one bite. Wowza. Holy Cow. The Chawanmushi was soooo fun to eat. The mapo complimented the egg so well. But wait! There was also a surprise. It felt like a kinder egg. Nestled in the bottom middle was a scallop surprise. My HEART. The Cauliflower side dish looked unassuming, but the texture and flavors that were carefully integrated into this vegetable made me fall in love with it all over again. The ramen we were served that night happened to be Clint & Yoko's son's favorite ramen. And I understand why it is because it's now my favorite too. Damn. This has to be the tastiest, cleanest bowl of ramen I've ever had. I ate everything down to the last drop of the broth. I was a bit intoxicated by how delicious this was when Clint explained the contents of this bowl, but from what I can recall, the soup was made from a blend of chicken stock with no parts for 10-12 hours along with a medley of different seafood flavorings. Then you have the two protein toppings- Virginia ham + chicken breast. I never was truly fond of ham because honey baked ham during the holidays was always so underwhelming for me (and apologies for even comparing this to your ham C+Y), BUT MY OPINION HAS CHANGED. I only like Noodle in the Haystack ham. Great. The noodles were prepared in small batches so that when you get your bowl, both the broth and noodles were of a nice warm temperature and consistency. I want to cry just thinking about this bowl now. NOW THE DESSERT The yuzu kakigori was chef's kiss. But let me tell you about Yoko's donut. OH MY FREAKING GOODNESS. It was freshly fried and reminded me of a baby donut if beignet and mochi were to procreate. It was rolled in sugar and honestly was so perfect in itself. I believe if Yoko ever pursued a business in a bakery, it would be guaranteed that everything she bakes will be life changing. Because this donut just did that for me. The ambiance was intimate and cozy. I appreciated the minimal, yet personal touches of the decor inside. The bathroom even had a temperature regulated soap dispenser! Will definitely be coming back to what is now officially, my favorite fine dining spot in the city. Thank you Yoko and Clint for truly making this night so memorable and enjoyable. read more

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Was finally able to snag a reservation after months of trying (and it was thanks to me randomly checking tock, not even a day the reservations opened). Food was delicious, so creative and unique. I've been to a fair amount of fine dining spots and many of them have been excellent but I do believe Noodle in a Haystack gave me some of my most memorable bites. The caviar financier packed a surprising punch. Corn chawamushi is so unique and tasted so fresh and delicious. Mapo ramen while homey, was soooo good, I may have liked it more than the shio chicken which was the main ramen. The shio ramen was great but I think I just prefer more bite to my noodles. Wagyu marsala was absolutely delicious as well, I loved the salt flakes and Clint is genius with how he put it all together. I've had better wagyu but this was my first time trying it in a donut and it definitely left an impact. Basque cheesecake was wow! The strawberriest, cheesiest cake I've ever tasted, the way it melted in your mouth was a delight, would definitely be interested if the team looked into a bakery. It feels a little weird paying so much for "just ramen", but the experience was more than just noodles and many of the standouts to me were not even the noodle dishes. Overall, would highly recommend if you are looking for a unique tasting experience that you can't find anywhere else--just know it will cost a pretty penny. Although we got the sake pairing, I am lightweight so I opted to drinking a non-alcoholic beverage but my partner enjoyed the pairings. The restaurant was cozy and discreet and easy to miss but very clean and I love the open kitchen concept. I appreciated the intimate experience, with 10 seats, it made sense why the reservations are so hard to get! read more

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What a cool experience! Got a reservation here thanks to a friend and we went on a Tuesday night! Good: - The place was so cute! I liked that it was a hole in the wall place - Super nice staff, definitely a labor of love - Liked the mini wine pairing, wasn't too much and it did complement each dish well - Each course was so pretty and made in front of us - my favorites were the Amish chicken and the desert pancake was very tasty. The noodles had good texture! Everything was worth eating, no dish wasn't great. Bad: - Expensive! Overall enjoyed this 3 hour experience and it was worth every moment read more

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The best dining experience in San Francisco right now! Is your internet fast enough to grab a coveted reservation on Tock.com right when it comes out? The food is spectacular, the atmosphere is simple, and the chats with the owners are priceless. Every bite was flavorful. Every sake/wine sip complemented the textures of flavors so well. Clint and Yoko and passionate and good and what they do and it's really the conversations you have with them that make the meal even more special. 1000% recommend! read more

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I don't know how I haven't reviewed Noodle in a Haystack yet !! This is my 4th or 5th time dining here and I haven't had a single dish I haven't like. Yoko and Clint have a beautiful restaurant and deliver amazing food that they have put a ton of thought and effort into. For those of you who haven't been dining here is always a preset menu. Usually 5-10 courses depending on which menu you sign up for (they use to have a nonextended dining menu but I think now it's just extended v sake pairing). Reservations are incredibly hard to get. Try to get onto tock a few minutes before 9pm on the second Sunday and if you don't get a spot then just do waitlist and cross your fingers. The menu changes constantly but usually there is always the starting frangipane by yoko, homemade pickled something (this time was daikon and then a kimchi inspired persimmon pickle), some type of wagyu dish - this time featured a wagyu tartar with the most amazing smoked pickles that tasted like bacon. Also there is usually some variation of 2 ramen- this time we had the egg carbonara but it had a shrimp broth oil that elevated this dish to a higher level than it was in the past- and that was already amazing. The broth ramen this time might actually be my favorite so far - it's a take on hainan chicken with a sambal side sauce. The two different noodle dishes featured different noodles that suited the dish perfectly. This is a very intimate dining experience where you get to chat with the owners/chefs/creators and get to eat incredible, thoughtful, innovative, delicious food. I would recommend everyone dine at least once here. read more

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This omakase was an intimate 10 person experience that was close to 3 hours with the owner explaining each menu item to us before serving it with a wine/sake pairing. Ambiance was cozy and friendly. I really enjoy how small it was and the thought that went into the food. Service was excellent and attentive. Everything was delicious; some standouts for me was the cold ramen with spot prawns and uni sauce; hot hainan chicken ramen noodle soup, and the Crab Chawanmushi. Two of my favorite pairings were the melon sake and world peace sake; both were fragrant and smooth. This exclusive experience is worth the wait, hype and price. Highly recommend trying if you can get a reservation! read more

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The menu is absolutely delicious! We had a splendid meal, and it was well worth the money. There aren't many bar seats, so it's best to book ahead! read more

Noodle in a Haystack - Ramen Near Me - San Francisco, California

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This is *the* hardest reservation to score in San Francisco. Located in a nondescript building in the Inner Richmond, Noodle in a Haystack is serving up a $195 ramen tasting menu. Husband and wife duo Clint and Yoko were finalists in the World Ramen Grand Prix in Tokyo, which inspired them to start their business in San Francisco, quickly earning its spot as one of the top new restaurants in the country. They insert ingredients from their ramen to each dish of the 8-course tasting menu. We started with a crispy golden financier topped with caviar and smoked shoyu creme fraiche, followed by a chawanmushi, or savory egg custard, with ingredients like Dungeness crab dashi gravy, Hokkaido Uni & Scallop. The chilled A5 wagyu tan tan men was incredibly refreshing from the cold house-made noodles and dashi, yet rich in flavor from the wagyu butter and mala. Next, a tender black cod and Japanese pickles before the climax of the tasting menu- a piping hot bowl of ramen that they rotate out every couple months. This is a hainanese chicken inspired shio ramen, with perfectly chewy housemade noodles in a translucent salt-seasoned broth. We finished strong with a refreshing Yuzu shaved ice, and Shoyu honey mirin Japanese pancake. You absolutely need to go for a special occasion or a nice night out! read more

Noodle in a Haystack - Ramen Near Me - San Francisco, California

This restaurant is the epitome of the idea that constraint breeds creativity. It's a small Japanese restaurant with no stove and no grill and 12 seats available three nights a week that are nearly impossible to get. But after 4 months of setting a calendar invite and signing onto Tock at the right time, my wife was excited to report that she had scored a reservation for last Tuesday evening. This is a complete dining experience. You get to talk to the chefs (a husband and wife team) and their helpers and watch as they carefully prepare and assemble the food before it is served to you. They are so purposeful and efficient in their actions - whether it's placing a single shred of greenery atop a perfect dollop of caviar, mixing a quick cucumber pickle with a deft stirring motion, or lovingly laying ramen into a bowl of broth. Clint and Yoko put their own spin on things, humbly stating that they are just trying to make things that they themselves would like to eat. The flavors and dishes are familiar but combined in interesting and subtle ways - for example the chawanmushi (egg custard) is combined with the flavors of hot and sour soup with the result being an incredibly warm and comforting dish. The Yakiniku Tartare includes pickled daikon and egg yolk, served on a delicate rice cracker, bringing together lots of exciting textures and flavors. Everything is amazing, and the noodles are the star of the show. The first noodle dish was a creamy, umami-packed take on carbonara, and the ramen of the night was a Shio Butter Clam Ramen, featuring two seafood broths and a clam butter along with sous vide pork and charred corn. Loved the desserts as well - a refreshing shaved ice atop "almond tofu" and a lovely, light dorayaki bursting with flavor and texture. Could not recommend this place more. We were here for nearly three hours and the time flew by! We put our regular date nights on pause a few months ago, so this was a lovely way to get some time together on our own. read more

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Dinner review. Japanese (non-traditional) tasting menu. Winter / Early Spring Extended Menu (Highlight) Financier Tsar Nicoulai Golden Reserve Caviar, Smoked shoyu crème fraîche (Highlight) Chawanmushi Dungeness crab dashi gravy, Hokkaido Uni & Scallop, Garlic Brown butter, Shio tare, Mountain Yam, Mitsuba (Best. Awesome.) Chilled A5 Wagyu Tan Tan Men Japanese sesame tare, A5 Wagyu "butter," Ramp Vinegar, Mala, Dashi, A5 Hokkaido Wagyu Striploin Black Cod Steam roasted Black Cod, Japanese Sea Bream dashi, Blood Orange Olive oil, Chives Tsukemono Pickles of the Day (Highlight) Hainan Chicken Shio 8 hr Whole chicken & Pi water broth, 5 fish dashi, Shio Tare, Ginger scallion schmaltz, "Hainan Chicken" Roulade, 3 day cured jidori egg, Tokyo Negi, Aged onion, Micro cilantro Annin Kakigori Yuzu shaved ice, "Almond tofu", Kiwi preserve Dorayaki Shoyu honey mirin pancake, Burnt caramel, Chantilly, Salted brown butter crumble Overall, "as good as it gets." read more

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I have been in love with Noodle in a Haystack and Clint & Yoko since 2016 and I am so happy I finally got to eat at their new restaurant. To be honest, I was unsure when the restaurant would open, but it was definitely worth the wait! The open faced chef's table-esque kitchen and modern/sleek design is extremely welcoming and the lighting is great for photos. I didn't tell Clint & Yoko this, but this was one of my first meals after recovering from food poisoning so I was unsure if I was going to even enjoy it, but oh boy, was this one of my favorite meals of the year. I can talk about all of the dishes in detail, but here are some of my favorites: +Japanese Avocado Toast - Mashed avocado with smoked trout on top of a deep fried donut hole. Finished with finger limes and a cold pressed African Green Chilli oil. This was magical... +Spanish blue fin toro tar tar tart - Toro on top of a tart? Got to love that ingenuity! Inspired by a sushi roll, they top it off with a regular pickle, smoked pickle, and shishito leaf. +Wagyu Abura Ramen - First of all, can we talk about the noodles they are using? Wagyu, wagyu butter, and those beautiful noodles. Come on! I mean come on! I am drooling just thinking about this. This was the star. I could have eaten a couple bowls of this. Also, Clint & Yoko are some of the nicest people I have ever met and it brings me so much joy to eat their food in such a beautiful space. For $150 a person, you get at least 7-8 courses and an intimate dining experience. They are rotating their menu and experimenting with local and seasonal ingredients so my experience will probably be different from the next person, but it is definitely worth trying out if you can snag a reservation! read more

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Summary: So much more than just fancy ramen Details: For the uninitiated, Noodle in a Haystack has been around for many years now, originally operating as a ramen-focused popup at various venues, with reservations that were largely impossible for most to get. Since those early days, the business has evolved significantly, with Clint and Yoko opening up their own brick and mortar space (after many a bureaucratic roadblock), reservations being marginally easier to get (you have a ~15 minute window now instead of ~30 seconds), and the menu having turned into something more akin to kaiseki (though still built around a star noodle dish, of course). I was lucky to nab a last minute opening during their soft launch month, and got to see and taste the fruits of their labor, as my girlfriend and I were treated to a bevy of courses: some, significantly more stellar than others, but all enjoyable in some form, and each presented with a bit of fanfare and background from the couple themselves. While the main noodle (a wagyu aburasoba the day we went) itself was obviously one of the star dishes, their caviar financier, kakuni karaage, and annin kakigori were also particularly outstanding. Absolutely worth a shot if you can snag a reservation. And while $225 after included tax and tip is certainly a steep price for ramen, it's more palatable if you think of it in terms of a tasting menu at a Michelin star restaurant, with the same expectation of care and quality put into the dishes. Accessibility: The space is a bit smaller and comprised of bar counter seating only, but they specifically designed a wheelchair accessible portion with a lower counter towards the far end! read more

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It took me a few months of trying at 9pm exactly on the release date to get this slot. I've gotten some pretty clutch reservations in my lifetime, but this was probably one of the hardest to get. I concluded that it's easiest to get the reservation for a party of 2 than it is for 3, but they will take parties of 3. Part of the reason the reservations are so tough is that they only have 10-11 seats, with 2-3 date options a month. Noodle in a Haystack is in an unmarked and nondescript space on the corner of Geary and 10th, and you wait outside until the reservation time, and everyone gets seated together. The inside has counter seating reminiscent of an omakase place. It's clean and minimalist, and you get a full view of the kitchen. We did the extended menu ($210 + 20% gratuity on Tock), but a sake pairing was still available for an add on at $65/person that night. They also had other sakes (bottles but some carafe and glass options), 2 white wine options, beers, and some non alcoholic options. In the end, we ended up with a bottle of the Kaze no Mori Akitsuho Bottle, which Clint recommended. It was interesting - a bit effervescent and not fully filtered. Onto the food: 1. Financier: house made and infused with an oil from the ramen, with an amazing smoked shoyu creme fraiche, topped with Tsar Nicoulai golden osetra caviar - an amazing single bite. I wish I had gotten a glass of champagne for this one 2. Toro-taku: like a deconstructed chopped tuna roll that you might get at the end of an omakase meal - flash marinated chutoro mixed with 2 types of picked daikon (the smoked one is amazing!) on a monaka rice crisp, and the secret umami bomb is the house made nori jam, which I will try to re-create at home 3. ​Chawanmushi: made with a shio tare ramen base (6 kinds of seafood), charred negi, with a local Dungeness crab dashi gravy, Hokkaido scallop, mitsuba, and Japanese mountain yam for texture. The most interesting thing was the roasted garlic brown butter on top, kind of like when tonkatsu ramen gets a drizzle of oil on top. I've had a lot of chawanmushis, but that brown butter pushed this one over the top 4. Chilled uni ramen: a broth of Hokkaido uni emulsified with kombu dashi, topped with cold pressed yuzu oil, uni, house cured ikura, fresh wasabi from a small vendor in Mount Shasta, crisp glazed nori. The ramen noodles are custom made with 00 flour from a local vendor 5. ​Tan Tan burrata: like a burrata parfait inspired by tantanmen. A base of Italian burrata, Japanese sesame tare with dashi, topped with homemade mala sauce, shiso, sansho, fig balsamic vinegar to finish (like a Chinese black vinegar would go on tantanmen), creamy avocado, and house made mala crisp. This dish had so many textures and flavors, and each bite was so interesting! 6. ​​Tsukemono: 2 pickles of the day - Japanese cucumber quick pickle - crunchy and sweet, with kombu, confit garlic crisp - Cauliflower: steamed, roasted, chilled cauliflower with house made xo sauce 7. ​Wagyu triple miso ramen: two types of broth - a unique oxtail broth and a dashi made with 4 kinds of fish + kombu. There was also spicy miso, but I preferred the umami broth without the powerful miso. They again used their custom ramen noodles, and it was topped with A5 Miyazaki chashu, topped with aged onion and sprouts. This was a much more substantially sized bowl and just had so much richness without being too heavy since the broth was still majority dashi based. I've never had a beef ramen, and it left us wondering why no one else makes beef ramen! ​8. Annin kakigori: yuzu shaved ice, almond tofu, kiwi preserves. The shaved ice uses their house water, which goes through a special 11 stage filtration system 9. Dorayaki: a special "donut" batter that's leavened for 2 days, fried to order, covered in a salted brown butter crumble and paired with a compressed strawberry chantilly cream for dipping. The texture on this was great - slight hints of mochi without being too chewy or dense All of the courses were wonderful surprises with carefully thought out twists on traditional dishes, making it one of the most interesting meals we've had in a long time. One of the highlights of the night was getting to know Clint + Yoko and the creativity and meticulous planning that went into each dish. Noodle in a Haystack really is just a small husband and wife team with 2 other people helping out. When asked why they don't expand, they really don't want to compromise the quality of the food, and they enjoy hosting the guests themselves, so dinner was sort of like dinner and a show (a bit reminiscent of the Kitchen in Sacramento and Hatsunezushi in Tokyo circa 2015). I really hope they can survive the tough SF dining scene while maintaining the balance they need to continue to make these inspired meals for guests! The hype is legit. read more

I had a phenomenal dining experience at Noodle in a Haystack! One glance at the name and you'd immediately think that it's just a ramen shop, but there are SO many layers here. It's an omakase and ramen shop with Asian fusion vibes and a monthly ramen style. They're constantly experimenting with new recipes, so the menu is always changing. The 8 courses ($125/person) were rich with flavor, umami, and creativity. While the star of the show was definitely the beautifully crafted and delicious ramen, the other food elements still lingered in my mind. My taste buds were dancing because I was transported back to my time in Japan. BONUS: Clint and Yoko are super sweet, kind, thoughtful, and knowledgeable! They initially ran their pop-up around the Bay Area, but the Kickstarter project helped bring their dream of opening a shop in SF to life. The current seating arrangement allows each guest to easily communicate with them. Clint explained each dish (and fun facts) with immaculate detail. They also have a special Pi-water filter! Note that this restaurant has no defined menu, so the items below might not be the same when you visit. However, there will probably be variations of these items. Either way, you won't be disappointed :) 1. Avocado toast with chili olive oil: Bite-sized bread with avocado. It looks really simple, but the acidity and flavor were very balanced. 2. Rice crackers with uni and mix of fresh fish: The rice crackers brings me back to my childhood. The uni and fish were incredibly fresh and creamy. I need more of this in my life. 3. Kanpachi with ponzu sauce: Great ponzu sauce with a nice crunch from the onions! 4. Chilled tofu: The sauce was inspired by tantanmen and mala, so you'll get a nice kick of umami. It was so smooth. 5. 16-hour braised pork belly: WOW, the best pork belly that I've ever had. It literally MELTED in my mouth. Smooth like butter *cues BTS song* :) This gave me KBBQ vibes because of the meat + salad combo. 6. Radish and pickled vegetables (shared between 2 people): So refreshing and tasty! I'd love to have this on the side at all times. 7. Abura soba ramen: THE best ramen I've ever had and on the same wavelength as the best ramen places in Japan. This gave me Mi Goreng vibes, but amplified x1000. The onions were sweet and mild without the spicy onion flavor. Their wagyu butter and wagyu fat mousse in the sauce were divine. Soak the noodles with the orange egg yolk for some extra creamy flavor. It was SO FREAKING DELICIOUS. 8. Almond jello with kiwi and shaved ice: Great way to end the night with super light dessert! read more

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So happy to be able to support Noodle in a Haystack from day 1. Clint and Yoko are the only people bringing Michelin quality ramen to San Francisco and everyone needs to know about it. You can tell each dish is crafted with so much care and thought. From the first course ramen egg (a standard dish from pop-up days) to the star abura soba/ramen with custom noodles to the last shaved yuzu ice/kiwi almond pudding (amazing iteration of the shaved yuzu ice!). Run, don't walk, or you'll miss your chance! read more

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We started trying to get reservations for this place in 2019 and finally got them in 2020, but unfortunately with the pandemic it got pushed several times. After 2 whole years we were finally able to reschedule for their kickstarter and it was well worth the long wait. This restaurant is super intimate with just 8-12 seating and there's only 3 staff members including Yoko and Clint. Throughout our dinner, we were able to hear about their journey in opening their new space and unfortunately, they're actually not allowed to have a full kitchen setup due to permit issues. We saw them using portable burners to cook the ramen and a toaster oven to heat up their proteins. However, with that said, it's still amazing what they can create even with limited resources available. We got our reservations with the Wagyu Abura Soba and our meal consisted of 7 courses. It included appetizers, small dishes/palette cleansers, ramen, and dessert. Each course was delicious in their own ways and it was actually more food than I anticipated. I was stuffed by the end of the meal and I ended up giving some of my ramen to my bf to finish because I wanted to save room for dessert. It's definitely hard to get reservations here, but definitely keep trying because it's so worth it. For the quality of their craft and ingredients, I agree with another yelper and can foresee them getting a Michelin Star somewhere in the future. Hoping they will reopen their reservations again soon so we can come back! read more

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I originally had reservations for this pre-pandemic pop-up celebrating home-made Japanese noodles for March 13, 2020. In the two-and-a-half years since my aborted reservation, the restaurant found a brick-and-mortar location and appears to have developed a singular vision of how to elevate a college-food staple to fine dining extravagance. Every ingredient is steamed, frozen, puréed, broiled, grilled, whatever, all in an effort to stun the palate. Even sesame seeds and lettuce are intentional choices to highlight the husband-and-wife chefs' creativity. It's still a soft opening, and the regular kinks of post-pandemic dining out persist, but this is a restaurant doing something no one else is doing and doing it impressively. read more

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A gem that delivers big on taste and heart. The chefs / couple are clearly talented and very passionate about what they serve. The deviled egg was a great starter. The Chawanmushi steamed egg was one of my personal favorites, topped with their homemade XO sauce. No surprise the ramen stole the show -- balanced and noodles were perfection. It was inspiring hearing their story and I hope to be back soon to taste what's next. read more

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Tl:Dr - Inspired high-end Japanese cooking in an intimate and friendly setting. While this humble duo has the gift, there are still some rough edges brought by their limited space. Ultimately though if you see this for what it is, you'll overlook much of it for the sheer love in what they cook. If you can get in without too much trouble, go do it. Ah yes, the infamous Noodle in a Haystack. Truth be told I have no clue what the craziness is all about with the reservations, it took me 2 weeks to find one. I'm usually not the lucky one, but maybe this time? I had heard murmers about Clint and Yoko Tan most of the year from some fellow foodies describing a Holy Grail of ramen in an infinitely intimate space that nobody could get into, so if you are like me, don't get all caught up in the hype or else I feel like you are setting too much expectation for this place. The space itself occupies an unassuming corner on Geary, very nondescript. Once you enter it's contemporary, simple, and clean, nothing fancy. There was 9 of us in the space for my dinner which was a sake + menu pairing, so noise can be an issue at times but Clint, who does most of the talking, does his best to present the courses and explain their process. He gets a little drowned out though at times. He may disagree, but I think he has most of the fun behind the counter watching us eat rather than talking, you can tell he loves what he does. Yoko, with her warm smiles, is more quiet, but you can tell by her exacting hands she has an indelible presence throughout the courses. The first course, which I'd say was one of my favorites, was a perfect bite of what I believe was a financier with smoked soy and caviar. It's one of their signatures, and was one of the few courses that paired perfectly with the beverage they offered. The main appetizers were all very good, with some standouts to me being the play on chawanmushi with some absolutely rocking prawns. I'm not usually a fan of these dishes but the subtle heat really brought out some great flavors. Additionally the pickle course was quite delicious and unique in texture. The ramen main course, a Chintan specialty with Amish chicken they flew out to use, while sounding kind of cheesy, they should fly the Amish out instead because that chasu was unlike anything I'd ever had here or abroad. Tender, plump, bursting with flavor. The broth did well with the spicy kicker they included but I feel they could have packed more flavor into it. They held back on that, probably to not overshadow the delicate flavors of the broth. The first course of the desert menu was a palate cleanser, nothing major. It lured you into lowering the bar so they could smash it with an absolutely mind blowing coffee-infused basque cheesecake that I would eat a metric ton of. Rich, creamy, incredibly balanced and with the paired sake, a masterpiece. This was the second dish perfectly paired with the beverage offering and in my opinion my favorite of the night. Now in the spirit of improvement, I would say I did not feel they had been doing beverage pairings often, because a lot of it, in particular the grenache, did not quite go well with some of these dishes. Furthermore the best parings were sake, which unfortunately were 2 of the 5 or so pairings I had. I can't say I wasn't a little bummed as there was no mention of wine being paired, so if you are coming expecting all sake, prepare to be let down there. Additionally, a lot of the service is quite informal, which is to be expected in a small space. They are doing their best but the second course actually completely tipped over when presented to my wife, giving them both a small heart attack. Luckily it all stayed in there, nothing was spilt, but it underscores their need for a little more organization. This is like dining at a friend's house more than any fine dining though, so you have to go in understanding that. I had to give it some thought because while I first came into this with a 4/5 feeling, a lot of their overall menu I think was executed well and given the space, who they are, their obvious love of cooking, and the nourishment I truly felt after that meal, I can't bring myself not to give them 5 stars. The last time I felt truly nourished like that was at Atelier Crenn, which honestly shared a lot of flavors with them across the clever uses of roe, caviar, and fish-based umami. Given this is less than half that price, there's value here to be found. All-in-all they are a wonderful couple, creating truly unique and memorable food and they are doing something out of pure love of that food, which is more than I can say for many of the Michelin starred restaurants I hold them next to. They can definitely refine this concept they are building, and should perhaps work with a formal Kikisake-Shi to get the pairings improved. Beyond that, my wife and I would happily return before they raise the prices (and you should!). Many thanks to the Tan family. read more

Added this restaurant to my bookmark after seeing such high praise from the infatuation. It's definitely a once in a lifetime experience if you're lucky enough to experience because this is the hardest reservation to get in the city right now - but absolutely worth it. We were able to score a sake pairing reservation after 3 months of setting alarms and attempting to catch a reservation as soon as the opened and were so excited for this omakase style ramen tasting menu. The exterior is a little unsuspecting but just get to the address and you'll see other people waiting around for opening and know you're in the right area. The space is minimal and seats only about 12 which is why it's so hard to catch a reservation. The food and sake absolutely amazing but what I loved more than just what we ate is being able to be in an intimate setting with the chefs to directly talk to them and hear about their thoughts behind their creations, their journey and getting to know them personally. It's hard to pick favorites when everything hits but for me the wagyu sandwich and the dessert coffee infused cheesecake were definitely standouts! read more

Noodle in a Haystack - Sake - Ramen Near Me - San Francisco, California

Review for my visit back in June 2023: Noodle in a Haystack has the hardest to get reservation in the city for good reason. You can feel Clint and Yoko's dedication to their craft through the attention to smallets of details in each on of their dishes. Seating is very intimate, with an L-shaped bar surrounding the prep area. We opted for the sake pairing which came with 8 different dishes. 1) Our soirée began with a Financier adorned with Caviar. The gentle sweetness of smoked shoyu harmonized with an exquisite touch reminiscent of a sophisticated lox bagel, a whimsical yet refined appetizer. 2) Next was the Chawanmushi unveiled itself with an audacious twist. Chicken intertwined with the nuanced depths of dashi-infused egg and seaweed. The XO sauce played mischievously, adding textures and layers that challenged the norms of this classic dish. 3) Enter the cold ramen--a delicate dance of flavors. The sundried tomatoes lent a surprising depth to the broth, while the velvety richness of uni bestowed an opulence that resonated with each spoonful, crafting a symphony of sensation. 4) Bluefin tuna and arugula salad - meticulously selected, was a testament to the restaurant's uncompromising commitment to quality 5) The A5 wagyu beef and curry arrived, accompanied by ethereal fried milk bread--each bite a sublime exploration. The beef melted like poetry, while the curry caressed the senses, culminating in a crescendo of flavor and tenderness. The dish was exteremley playful and hit a nostalgiac note for me, reminding me of the best parts of Japanese comfort food. 6) The Yuzu daikon pickle offered a palate-cleansing interlude--a clean, citrusy burst that revitalized the senses, leaving a trail of zesty elegance. However, it was the humble cucumbers that stole the spotlight--a seemingly unassuming creation transformed into a mesmerizing delicacy. The balance of salt, sugar, and shio konbu created a harmonious dance on the palate, leaving an enduring impression. 7) Lastly, the Shio Butter, Corn, Whelk and clam ramen--an opus of depth and complexity that rewrote the boundaries of noodle artistry. As the konbu butter melts into the clam broth, the ramen transforms into the most deeply flavourful seafood broth. The whelk and corn provide a great textural contrast to the amazingly toothsome noodles and chashu. This was quit possibly the best single bowl of ramen I've ever had the priveledge to try. 8) Dessert was a combination of shaved yuzu ice and burnt basque cheescake. I'm not much of a dessert person, but both were a satisfying way to end an exquisite meal. Noodle in a Haystack transcends a mere dining experience--it's an immersive tapestry of flavors, textures, and narratives. Each dish is a chapter in a story, orchestrated by a chef's genius and enriched by hosts who transform a meal into an unforgettable saga. A reservation here isn't just access; it's an entrée into the extraordinary. read more

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I was luckily able to go to one of the extended special 10 course dinners with sake pairings last Friday. What a fantastic meal! I loved every single dish and that isn't even an exaggeration. I continue to be amazed by how Clint and Yoko continue to hone their craft and create such impeccable dishes. The last time I visited, Clint mentioned they were thinking about changing up their first course after having it be the deviled egg for so many years. I was really excited to see what it was replaced with and the financier did not disappoint. What a perfect bite! The firefly squid with a little chili kick was such a good balance. I could not get enough of that uni/shrimp/monkfish liver/seaweed/rice cracker course, one of my faves. The homemade smoked chashu might be the best chashu I have ever had. The bf was so excited to see white asparagus (which reminded him of when he lived in Germany where it's more common), and he ate all of his scallops as well which is a sign of how good that particular dish was because I often get some of his scallop since he has a very mild allergy to them but when I peeked at his dish, they were already all gone haha. The wagyu katsu sando paired with the pickles was another one of my favorite dishes. Deciding to katsu the bread instead of the meat was really creative and worked super well. The crab ramen was great; really glad to be able to have it before crab season ends. The shaved ice and almond tofu was so refreshing after dinner and not too sweet (the best dessert compliment haha). The basque cheesecake with a light coffee flavor was also divine. Perfect meal from start to finish! Oh and all of the sakes were great as well. Nice variety and just the right quantity. read more

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Came here in early August and made reservations via Tock that drop monthly. * financier with caviar - sweet, smoked shoyu. Like a sweet lox bagel bite. * Chawanmushi with XO sauce - shrimp was sweet. The egg is made with ramen tare for deep flavor. XO sauce was fun texture with the silky egg. Not your average chawanmushi. * Three eggs carbonara - carbo-nabura soba. Made with pasta flour. There was some konbu dashi. Garlic brown butter. Shoyu and shio tare. Shoyu made with oysters. Topped with a soy cured egg. * Tomato salad - peeled sun gold tomatoes. Fromage blanc cheese. Mala spicy sauce. Dashi gelee. Salad dressing made of vegetables. Shiso leaves on top. * 16 hour pork belly braised karaage - with marinated shiso leaves. * Yuzu daikon pickle * Cucumbers - made with salt sugar shio konbu. My favorite palette cleanser of the night. * Shio butter clam ramen - clam meat "ice cream". Hokkaido scallop. Konbu butter compound. 6 hour Pork neck collar chashu. As the butter melts, the broth changes from a clean clam broth to a creamy rich seafood broth. * yuzu shaved ice with golden kiwi preserve and almond jelly. With apricot seed extract. The shaved ice machine they use is from Japan and the texture is definitely different than the normal shaved ice. * Doraiyaki - white peach. Double brewed shoyu and mochi flower in the batter. Brown butter cookie crumble and white peach in the center. Delicious with great balance. The dining experience is very intimate and you get to learn a lot about how much thought and effort goes into their menu. For example, the noodles in their shio butter clam ramen being a collaboration with their noodle maker. They have a great sake selection and I would definitely try their sake pairing next time since the selection seemed like a lot that I haven't seen before. This is my second time at Noodle in a Haystack and I'll definitely be back! read more

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Finally found time to have our kickstarter meal. Such a great experience and nice to see Clint and Yoko in their new modern space. Pork belly and ramen were the standouts but every course was meticulous and wonderful. Thanks guys for a wonderful experience and look forward to coming back soon. read more

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I first met Clint and Yoko years ago when they were hosting Noodle in a Haystack as a pop-up in their home and I have been a big fan ever since. So naturally, I was so excited for them when they decided to open a ramen-focused restaurant and happily backed their Kickstarter! The intimate dining experience was excellent. Clint and Yoko are a seamless team, effortlessly engaging with their guests while at the same time assembling each dish right before your eyes. All of the dishes in their pre fixe menu have a ramen theme, whether through creative uses of ingredients or fun injections of familiar ramen flavors. We ordered a nice bottle of sake, which paired perfectly with the meal. The space has an elegant minimalistic vibe, which only makes the food and plating stand out even more! The whole dining experience was just so fun! I can't wait to see how the menu changes over time and can't wait to come back! read more

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Is Ramen worth $200? 1000% yes! You can taste amount of passion and love that Chef Clint and Chef Yoko poured in within your palette . I have waited at least 2 years to be on the waitlist and was finally was able to snatch a space . Noodle in a haystack (@noodleinhaystack )is not your typical restaurant. They started off doing pop ups in their own home bringing that closeness with the chef and the diner . This type of environment is very much like Japan--closeness with the chef and diner . This concept was brought over to their new soft open restaurant near 10th and Geary seating only 10 people . This restaurant is not just a ramen place but omakase and Asian fusion vibes . What stood out - menu never the same , they would freestyle and adjust to perfect the palette - Mostly every culinary technique you can think of is used - Perfect balance of flavors - Uses a water filtration system from Japan that "energizes" water giving the broth a soft and smooth taste - Great service Dishes I tried . Chef Clint, correct me if I'm wrong "The financier cookie" - bite sized double fried dough with creme fraiche and smoke shoyu topped with caviar Tsubigai chicken drizzled two oils one of which is an African chili oil Baja uni carbonara mixed with jidori shoyu cured egg yolk, , roasted oil, konbu dashi, topped with salmon eggs Smoked sable fish with scallops and dashi Torched Hokkaido A5 ribeye served with freshly foraged matsutake mushrooms and wagyu dripping rice . A side of pickled dashi and cucumber was also served Wagyu flavored dashi ramen with a flavor "enhancer" of slow braised wagyu and home made XO sauce Yuzu shaved ice with almond tofu and apricots Chestnut doriyaki with salted brown butter cookie crumble chanterelle cream and mirin https://www.instagram.com/reel/Cms6cpQK0Yj/?igsh=ZDE1MWVjZGVmZQ== read more

Truly an amazing and unique meal! Clint and Yoko have really innovated on a set cuisine around ramen and taken their passion and dedication to a whole new level. I was blown away with their thoughtfulness and hearing about the history of how their dishes came to be through multiple iterations, discovery and adjustments - whimsical but also very purposeful in trying to achieve the best outcome possible. They are both so engaging, down to earth and welcoming. We will be back for sure to see what they come up with next season! クリントとようこさん ごち様でした！本当にありがとございました^_^ read more

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The food was delicious but not just worth it for the value IMO. Came here Jul 2025 and had the extended menu. I thought the ingredients and cooking methods were high quality but when they were combined, weren't that delicious together. Like I thought the financier was too sweet or the yuzu in kakigori was too strong. The tan tan burrata was... interesting. Definitely more of a culinary curiosity than something I consider yummy. read more

I'm pretty overwhelmed writing this review of Noodle & Haystack today because not only did I get a chance to check out their brand new space in SF as part of their first wave of #kickstarter backers, but I'm floored by how incredible the food has become. My relationship with Noodle & Haystack go way back to when they had their at-home pop ups where the seating arrangements were a mix of dining room table and comfy couch buming. While unassuming, I loved Clint & Yoko's approach to food because they were such big experimenters. Don't know what kind of noodle to pair with a soup? Try them all! Don't really feel like a piece of pork is perfect enough? Create 6, 7, 8 variations based on time to get that perfect cook. Need just that little more umami? Source the entire Bay Area, and then beyond to Taiwan, Hong Kong, Japan and other parts of Asia for the perfect seasoning, oil, flavoring or specialty sauce to compliment the dish. While I was impressed by their sheer will to make the best ramen, literally for themselves, because this is how it all started and thrilled they decided to share their love with the rest of the world; I barely have words for their new menu in their inner Richmond space. The restaurant is clean, airy, inviting, with hints of Japanese zen and honestly such a beautiful bathroom inside! The bar is massive and all encompassing, but at the same time humble with a simple clear lacquer over raw wooden knots sanded smooth. The atmosphere is both crisp and warm, inviting plenty of conversation the same way that it did in their home. The ramen is, of course, the star, but not to be missed are all the accompaniments and appetizer dishes that came before it. Even while I loved every morsel of food their used to serve in their home pop ups, the restaurant simply elevates all of these flavors. Clearly some of us stewed around in the pandemic while Clint & Yoko perfected their ramen deviled eggs, poke and pork belly dishes to level 11. I'm even more impressed knowing all the hurdles they have had to overcome to open this space, while still giving 120% into the creativity that makes up all of the aspects of their menu including the ramen. Now, the ramen. What more can I say other than they've RUINED ME FOR LIFE. THANKS GUYS. I can't say that I find another ramen spot in the US that comes close to their unique but flavor-packed way of pairing the perfect noodle with the perfect serving style. Nothing in the bowl is too much or too little, or there for decoration, or by mistake. I've watched enough Top Chef in my life to know this is a showcase of a sophisticated palate with an incredible amount of skill. I hope everyone gets a chance to try Noodle & Haystack soon, but secretly hope that it can still remain accessible as my perfect ramen spot. read more

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i have been following noodle in a haystack (husband and wife team: clint and yoko) for a long time. i tried to get seats for their pop ups in their home kitchen, but sadly i was never lucky. the ramen and other dishes they cooked all looked so amazing, i couldn't wait to try. following them in instagram is def important and a must! i found out they are planning to open a restaurant back in 2021. and now they are finally in their soft opening in SF! reservations are still tough. right now, it is all booked but able to join the waitlist. and that is how i got lucky. i set a bunch of dates on alert... and wow, i did get lucky. i got a notification and next thing you know... at 8pm on a week night, i was standing outside their restaurant waiting to get in. the space is pretty small but not cramped at all. it is a counter bar seating with 12 seats available. there were only 3 staffed: clint and yoko, of course and another chef. they made it worked. it was a casual and informal, clint will go over each dish in great detail. even told us how it was cooked and how long, and recipes that were used. i totally love this setting where we can talk, interact and ask questions! now for the food! it is a tasting menu where each dish consists of individual elements of ramen before the finale, which is an a5 wagyu abura soba (this month's style of ramen and more on final dish later) 1.) deviled ramen egg. wow. this was soo good. i never had egg like it before! "egg from the land, egg from sea"-clint. so very true! he added some ikura to it and some smoked fish powder. 2.) kanpachi crudo: yuzu dashi ponzu. so fresh. and refreshing! 3.) dashi uni tofu: homemade silken tofu with ikura, crab. 4.) tan tan salad: bean sprouts. i didn't think tan tan would work as bean sprouts but this was so good! it's spicy with a hint of mala. 5.) pork belly kakuni karaage: pork belly has been braised for 14 hours then solidified by freezing it. so can have that crunch on the inside but glutinous in the inside. amazing!!! clint basically tells u all this while he presents the dish. they also serve it with lettuce. i forget what kind of dressing but it was refreshing. it def goes with well that pork belly to balance it out. 6.) pickled daikon and mustard greens. which is refreshing before the finale! 7.) ramen time :)) a5 wagyu abura soba. clint makes it front of you. i think i heard wagyu butter with dashi. it's kind of like tsukemen noodles but without the separate broth. since he already mixes it with dashi, wagyu butter, shoyu tare. it was just amazing! it just went so well together. and those noodles.. woww..... it was the perfect texture. and that egg.... this ramen was amazing!!!! i need some more. also, they recommend adding some mala chile crisp to your ramen. amazing!!! i wish i could take that jar home :p dessert: kakigoori (shaved ice) i think it was almond jelly with kiwi and pineapple? it was just the right ending to conclude such an epic, awesome, amazing meal. they said they will probably change the style of ramen each month. that means, i gotta go here all the time so i can try all the ramen ive seen they made! if i get lucky with another reservation. i am so so happy and grateful that i finally tried their amazing food. it was just perfect, from the start to the end. i already can't wait to come back! they also have beer and sake for their drink menu. and the best tapped water. trust me, it was good. read more

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We had a very special dinner at Noodle in a Haystack. The food was all very innovative and delicious, and Clint and Yoko were so friendly and welcoming. They are true artisans and I wouldn't be surprised if they win a lot of awards. Highly recommended! read more

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I didn't know that there was such a restaurant in San Francisco. It's not often that I have such an exciting experience before eating a ramen. The mazesoba was especially good with the noodles. I could feel the passion and sincerity of the chef and staff. Next time I want ramen with soup. read more

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The meals was just wonderful and mouthwatering. Every bite was umami filled. The chefs are as kind as they are skilled. Hope to have the opportunity to dine in their wonderful and intimate establishment soon! read more

Noodle in a Haystack - Ramen Near Me - San Francisco, California

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Clearly, a lot of people love this place so Im going to be the odd man out. I totally get the passion here but for me, this was a huge let down. Its a fixed menu with a couple appetizers and a the main course of ramen. The apps were quite nice. One dish was made of several small A5 pieces just lightly charred by torch. The main was a dan dan style ramen. It looked delicious. Unfortunately it was so crazy spicy that I could not eat it. It just burnt my mouth to such a degree that I could not taste anything. After a few bites, I had to leave the rest. Given that its a fixed menu there were no other options for me and I left quite hungry. Very unfortunate especially the price point. From reading other reviews they seem to change out dishes frequently. Hopefully, when you go, you either like really spicy, or they have a different option for you. read more

To tell you about this place, I literally never heard of them before I saw them on the social media and really interested to try out their ramen since I'm a ramen lover. But they have just opened the shop just a few months ago and before that they were just doing pop-up. So I tried to find a way to get a reservation and you could make it on Tock. I was on the waitlist and luckily, I got a seats. So let's talk about the restaurant and food now. The restaurant has no sign and it's really new. Clean looks and only table seating. I got there early and got to seated first. Nice counter bar. We got the beverage menu and order the sake pairing. First : the devils egg with crispy chicken skins and salmon roe Second : tofu with tomato like caprese salad Third : sashimi Hawaiian amberjack Fourth : tofu crab with Uni Fifth : deep fried pork belly salad Sixth : housemade ramen noodle Seventh : shaved ice Overall: food was good but only little things that could be improved such as the temperature and the fat of the beef was chewy. Service was very friendly but with the price of 125$ that you could also go enjoy at some Michelin star. Still need to step up a little bit. Looking forward to come back again though when they change the menu. read more

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Had such an amazing experience here! Visiting Clint and Yoko at Noodle in a Haystack was definitely something my husband and I will remember. I waited a few months to get this reservation. I set story notifications on their Instagram account, praying for a last minute opening or getting wind of more seats for their soft open. My patience paid off! Seating is very intimate, with an L-shaped bar surrounding the cooking/prep area. There were about 7 other guests at our seating. My husband and I are comfortable in these settings and had a good time chatting with a couple other people at our seating. In the center is Clint and Yoko putting together the dishes and explaining the inspiration for each. Clint and Yoko are humble, kind, honest people who literally just love food so much that they opened up this business. Hearing their story was inspiring and touching, and Clint is personable and welcoming of conversation. I honestly feel like this is what made the experience so good. It truly just felt like I was at one of my friend's dinner parties, except every single food item was exceptional! It felt so exclusive and special, without feeling stuffy and pretentious. I can't say enough about the food. I booked this reservation because I knew the ramen was supposed to be good, but wow, every other course was unexpected and mind-blowing. So much time, thought, attention-to-detail, and love go into each dish. I can't even name them all -- just know that their corn soup-inspired dish, 16-hour braised pork, yuzu shaved ice dessert, and of COURSE the ramen were delicious! Clint and Yoko really know what they're doing. We will absolutely be back and recommending this place a hundred times over. We are even planning on gifting some close friends and family a reservation because that's how much of a good time we had. The only thing that makes me sad is that this place is going to blow up more than it already has and it's going to be even harder to get a reservation! It was an honor, Clint and Yoko! read more

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I took a three day ramen trip to the Bay Area this past week and got to tick so many amazing bowls and shops. However the main reason for my trip was to hit up Noodle in a Haystack. They've been on my radar for the last two years after first hearing about them in passing on an old Way of Ramen podcast. Back then the owners/chefs/husband & wife duo, Clint and Yoko, were hosting popup dinner parties out of their apartment. Last year they began the arduous journey of opening up their own brick & mortar in SF. While they hit many bumps in the road they persevered finally opening about a month ago starting their soft opening. Right now reservations are primarily opened to their kickstarter members. I was really lucky to score one. They're open 3-4 days a week with 10 seats and two seatings per evening. Though they are known for their exquisite ramen bowls and used to get their noodles from Shimamoto Noodle they are not your typical ramen shop. I don't know what their culinary backgrounds are but they make some world class food. Their dinners consist of seven courses, with an option to add a sake pairing, with the ramen being the main and final savory course. For this dinner they served an A5 wagyu abura soba. The bowl is topped with slices of olive fed A5 wagyu picanha, a poached egg, menma, microgreens, diced onion and nori. The sauce consists of A5 wagyu butter, a two week aged shoyu tare and a three fish dashi. The noodles are made by Iseya Craft Noodle, they are an up and coming Bay Area noodle maker supporting the local craft popup ramen scene. The abura soba would be worth ordering by itself at any ramen shop or fine dining restaurant. It was so amazing as you got a nice beefy aroma with every bite and slurp from the wagyu butter. The dashi and shoyu tare really upped the umami and mixed together with the egg every noodle was perfectly coated. Besides this dish the rest of the dinner was amazing. Every component was thoughtfully prepared and the amount of r&d they did is just mind boggling. The entire meal consisted of: 1. Japanese avocado toast 2. Kanpachi crudo 3. Summer seafood parfait with Baja uni, tomato dashi gelee, flash steamed prawns and a bunch of other stuff I'm missing 4. Tantan burrata 5. 16 hour braised pork belly karaage, this was one of my favorite courses. The outside was crunchy while the inside had the texture of a marshmallow 6. Pickled daikon & cucumbers 7. A5 wagyu abura soba 8. Almond tofu w/ yuzu shaved ice & golden kiwi preserves They'll be switching their menu soon as their soft opening winds down. They're hoping to offer ramen on their future tasting menus. I definitely will be back for that in the next 2-3 months! read more

Noodle in a Haystack - Tantan burrata - Ramen Near Me - San Francisco, California

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