The Best Dishes Eater San Diego Ate in August | Eater San Diego
"For the first time in a couple of years and just in time to save us from the sweltering heat, I noticed the acclaimed ramen-ya has added its take on cold noodles: starting with housemade miso, sesame paste, chili oil, and vinegar—the foundation for its tantan men—soy milk is added to give the base body without making it too heavy on the palate. Tomato, cucumber, and red onion deliver freshness and crunch in contrast to the pull and chew of the alkaline noodles made at Menya Ultra’s central kitchen in Kearny Mesa, and the refreshing bowl is topped with minced pork (which can be subbed with corn for a vegan option). The dish is available at all Menya Ultra locations while warm weather continues, likely into fall." - Candice Woo
