PDX Ramen & Whiskey
Restaurant · Creston-Kenilworth ·
Japanese-Hawaiian fusion ramen, whiskey bar, and poke bowls.
Japanese-Hawaiian fusion ramen, whiskey bar, and poke bowls.
"Hapa, which began as a food cart, established itself as a brick-and-mortar with its distinctive blend of ramen, Hawaiian cuisine, and Japanese whiskey. The restaurant prides itself on its proprietary noodle recipe, featuring thick and wavy noodles that stand up well to its broth. The menu offers classic ramen options such as tonkotsu, shoyu, and miso, alongside Hapa’s original creation, the G-Special: a rich pork belly-based broth with succulent chunks of pork belly, complemented by spicy sprouts and shiitake mushrooms." - Zoe Baillargeon
"Hapa, which began as a food cart, has established itself as a brick-and-mortar with its distinct blend of ramen, Hawaiian cuisine, and Japanese whiskey. The restaurant prides itself on its distinctive proprietary noodle recipe, featuring thick and wavy noodles that stand up well to it broth. The menu offers classic ramen options such as tonkotsu, shoyu, and miso, alongside Hapa’s original creation, the G-Special: a rich pork belly-based broth with succulent chunks of pork belly, complemented by spicy sprouts and shiitake mushrooms." - Ron Scott, Eater Staff
"Once a popular food cart, Hapa has been dishing out the delightful combination of rich ramen and complex whiskies (or sake) in Creston-Kenilworth since 2019. Ramens include the popular favorite G-Special featuring pork belly broth and belly nuggets, classic shoyu and tonkotsu, and a highly flavorful vegan ramen with bean curd, sprouts, and spinach. The cocktail menu prioritizes classic whiskey drinks but includes lighter seasonal sips like a wasabi cucumber martini, with both gin and sake, or a booze-free cherry blossom mocktail. The modest, atmospheric dining room has plenty of bar seating, so don’t be afraid to rub elbows with fellow ramen-lovers." - Nathan Williams
"I've followed Hapa PDX since Sarah and Michael Littman launched it as a popular Portland ramen cart in 2013; their G-Special Ramen — a bowl of thick, chewy noodles in a pork belly broth — isn't trying to be something straight out of Sapporo or Hakata but is its own creation, somewhat inspired by their upbringing in Hawaiʻi. The Portland restaurant will stay open, and longtime team member Abigail Cox, who worked at the cart, moved to Osaka to work at a street-side izakaya and returned to help open the first restaurant, has been promoted to general manager and joined the ownership team." - Brooke Jackson-Glidden
"I was enchanted by Hapa Ramen’s summer curry ramen while it was available — it was a seasonal favorite that I dearly miss now that it’s gone." - Eater Staff
