Akahoshi Ramen
Ramen restaurant · Logan Square
2340 N California Ave Suite B, Chicago, IL 60647
Highlights
Signature miso ramen, soupless tantanmen, and monthly specials
Signature miso ramen, soupless tantanmen, and monthly specials
"Increase your chances of eating the best ramen in Chicago without a long wait by going to Akahoshi Ramen solo. Our favorite place to sit is at the kitchen counter. That means a view of cooks making giant noodle pulls using equally giant chopsticks, woks breathing fire, and the chef blow-torching pork slices. But as long as a bowl of ramen is in front of you, there isn’t a bad seat at Akahoshi—even if you’re stuck sitting at the window, gazing at the post office across the street. Reservations are released five weeks out at noon every Monday. If you can’t get one, you can set an alert on OpenTable. But we've also had success just walking in and snagging a seat or two—just be prepared for about a 30-45 minute wait. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - adrian kane, john ringor, veda kilaru, nick allen
"Reservations at this pop-up turned restaurant are booked five weeks out, and a line forms outside 30 minutes before they open. But once you’ve finagled your way into a seat and had your first taste of their ramen, it’s clear why. Each of their four bowls is distinct, with only a handful of toppings, giving every ingredient room to showcase its flavor. But the must-order is their namesake dish, the Akahoshi Miso. Without even factoring in tasty wok-fried bean sprouts, pork chashu, and springy housemade noodles, we’d happily wait in line just for the rich garlicky broth. Reservations are released five weeks out at noon every Monday. If you can’t get one, you can set an alert on OpenTable. But we've also had success just walking in and snagging a seat or two—just be prepared for about a 30-45 minute wait." - team infatuation
"Akahoshi Ramen evolved from a hard-to-get-into pop-up into a full-fledged, hard-to-get-into restaurant. Reservations are booked five weeks out, and a line forms outside 30 minutes before they open. But once you’ve finagled your way into a seat and had your first taste of their ramen, it’s clear why. Each of their four bowls is distinct, with only a handful of toppings, giving every ingredient room to showcase its flavor. But the must-order is their namesake dish, the Akahoshi Miso. Without even factoring in tasty wok-fried bean sprouts, pork chashu, and springy housemade noodles, we’d happily wait in line just for the rich garlicky broth. Reservations are released five weeks out at noon every Monday. If you can’t get one, you can set an alert on OpenTable. But we've also had success just walking in and snagging a seat or two—just be prepared for about a 30-45 minute wait. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - adrian kane, john ringor, veda kilaru
"Arguably Chicago’s most impactful new ramen restaurant in years, Akahoshi’s debut in late 2023 rippled throughout the city as chef and owner Mike Satinover put his online reputation (on Reddit, he’s known as Ramen_Lord) to the test in Logan Square. After more than a decade of study, practice, and sharing what he learned on social media, Satinover opened Akahoshi with a tight lineup of miso ramen, shoyu ramen, tantanmen, and aburasoba, along with chashu and ikura rice bowls. It was a near-instant hit, with reservations booked out through the end of the year — a pattern that has extended into 2024. But the team welcomes walk-ins, too, at the 55-seat restaurant." - Naomi Waxman
"Mike Santinover grew a fanbase on Reddit, sharing is love of Japanese food, and trying different ramen recipes. His fanatical approach to perfection manifested into Akahoshi Ramen, a shop that often gets so busy that you’ll need a reservation. The menu is unique, it’s not just the generic pork or miso broth and Sun Noodles; that’s not a knock — but sometimes diners want something unique. The noodles are made onsite, and the varous specials — including truffle shoyu, spicy garlic paitan, and buttercorn crab — are worth seeking out." - Eater Staff
