Hana Ramen Bar

Hana Ramen Bar in Park City, Utah is a scratch-made kodawari ramen shop where chef Harrison, who trained under legendary ramen master Koitani-San in Tokyo, hand-crafts all five elements of each bowl in-house using non-GMO Hokkaido flour noodles, barrel-aged Tokyo shoyu, and locally sourced pasture-raised meats. Featured by Eater and Salt Lake Magazine, the intimate Kimball Junction shop serves tonkotsu as its flagship, with weekend specials rotating through shoyu, shio, tsukemen, and tori paitan.

Ramen