This mornng I asked Patsy and Russell where we should try for dinner next, and we agreed on Gardena Ramen.
After Googling Gardena Ramen, I found a ramen blog that raved about it:
Sole chef and proprietor Isao Nakamura’s little ramen shop with the unlit sign is exactly like something you would find on a nondescript sidestreet in Tokyo.
His shoyu ramen is a complex (the key word here) concoction derived from torigara (chicken bones), genkotsu (pork knuckle), and niboshi (dried sardines).
It is slightly opaque and just a tad too salty, but flavorful in impossibly distinctive ways. It is sweet yet savory. Rich yet light. The product of trial and error, until Nakamura-san found the exacting flavor he was looking for.
Russell said they only serve two types or ramen: shoyu (しょうゆ) and miso (みそ).
Can’t wait to try it!
1840 W. 182nd St.
From rameniac (ラーメニアック).