Our primary reason for trekking over to Showa? Ramen. Yes, even though ramen is surprisingly scarce here in Seattle, I still keep an eye out for any new places that might serve up the good stuff… homemade broth, thin noodles, fresh toppings, etc. I’d heard the chef at Showa recently perfected his ramen recipe, and we headed out to give it a try:
Of course, being an izakaya, we had to have a few other small dishes, and all of them were quite good.
Seasoned spinach with sesame: Fresh, with just the right amount of sweetness.
Chilled tofu with natto:
I’m one of those weird people who actually likes natto! Surprisingly, Adam didn’t gag when I first served it to him several years ago. This is a good version, again, quite fresh, and the mustard added a nice flavor.
Yum. Juicy grilled sausage with mustard? How can you go wrong. Definitely a good dish!
Here’s what we came to try, though.. the ramen. The broth was a bit different than I’m used to.. not a pure tonkatsu broth, with the addition of the clams. The clam flavouring is subtle, though. The broth was quite delicious, bordering on being overly salty for me, but definitely tasty, and served steaming hot. The noodles were a touch al dente, which I like. The char-shiu was quite tender, and overall, we both really liked this ramen! In fact, I’d venture to say it’s probably the best we’ve had in Seattle to date. Just wish it were available on the Eastside..
701 N 36th St Ste 200 Seattle, WA 98103