Ramen Kameko - Review - Richmond - San Francisco - The Infatuation
"Eating the ramen at Ramen Kameko can be a confusing experience. Take the Ninniku ramen that’s described as being made with black garlic oil and roasted garlic. The garlic scent draws you in like a cartoon character floating toward a pie on a windowsill, but the bland broth leaves you hanging. And the noodles are al dente, but the complimentary noodle refill (something we haven’t seen elsewhere) is undercooked, and relaxed service means it arrives when the broth has gone lukewarm. Still, we’d get a bowl again, if just to get the thin slices of caramelized chashu. There’s better ramen in the city, but there aren’t many in this part of the Inner Richmond serving it, so if you’re around, Ramen Kameko will do in a pinch. We’ll be back to check it out after they’ve had more time to settle in. Food Rundown Ninniku Ramen The broth lacks the promised garlic flavor and needs more salt. Order this bowl with the expectation that it'll just be a standard tonkotsu, and you’ll probably enjoy it more. And if you’re set on the free noodle refill, try to eat fast and get the attention of the staff as soon as you’re ready so you’re not eating your noodles in cold broth. photo credit: Patrick Wong Tori Karaage A fine starter, but it’s a bit oily and the mayo dipping sauce only makes it richer. photo credit: Patrick Wong" - Patrick Wong
