SF’s Critics Ate Ramen, Tacos, and Sustainable Beef This Week | Eater SF

"In Oakland’s Temescal outpost of San Francisco’s Marufuku Ramen I found what might be the best Hakata-style ramen in the East Bay: a 20-hour tonkotsu with an incredibly creamy, rich broth that tasted luxurious without feeling heavy or overly salty, with well-thought-out accompaniments from scallions to the ceramic bowl (the pork belly itself was not particularly memorable). The paitan ramen was even more impressive — especially the deluxe with a sizzling grilled chicken leg to balance the milky broth — and the off-menu vegan ramen, made from boiled Chinese cabbage, veggies and soybean oil, manages a milky, rich mouth feel; a text-message waitlist also makes the line much more bearable, so it’s hard to argue with the results." - Andrew Dalton