MOUNT PLEASANT — Tall touch screens are perched where a host stand would normally be at Mount Pleasant's new ramen restaurant . With six taps of my left pointer finger, I’ve placed an order for tonkotsu ramen. I grab a No.
36 table tent and find a seat. The bowl arrives about four minutes later. The chef apologizes for the wait.
I press a wide spoon into a mound of thin noodles until it fills with broth. The peppery bite of a house-made spice in a silver shaker lands first on the tongue before the meaty liquid takes over, its cloudy bubbles filled with intensity but void of excess fat. Takashi Ishii (left) and Rocky Yokota prepare bowls of ramen at Hachiya Ramen Tuesday, Sept.
17, 2024, in Mount Pleasant. Next comes the oniony heat of scallions and the earthy chew of pale wheat noodles. Then, the custardy burst of a golden soft-boiled Storey Farms egg.
I save the two slivers of marbled pork until the end, giving each time to soak up all the flavor contained inside the deep, dark bowl. It’s the best ramen I’ve had since visiting Japan . What is the food scene like in Japan? Our food editor traveled there to find out.
The restaurant, Hachiya Ramen, is owned by Richard Milana and Yuichiro “Junior” Takebata, the chef at West Ashley's Hachiya Kyoto Steakhouse and Sushi Bar, one of the top raw fish destinations in Charleston. Over the last four years, they’ve been testing ramen recipes in preparation for the opening of a standalone eatery dedicated to brothy Japanese .
