Origami Ramen Bar
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Osaka-born chef Yusuke Kuroda, a former Nobu veteran, opened this south Phoenix ramen bar in 2020 and has won Phoenix New Times Best Ramen four years in a row. The creamy chicken-pork tonkotsu broth is the foundation of the standout bowl, available with tender chashu pork belly or crispy fried chicken. The black garlic oil ramen adds a smoky, earthy depth that regulars keep returning for. Order the house tonkotsu with pork belly and a side of pork gyoza.
