Karami Ramen

Best Ramen in San Diego | Eater San Diego

"The signature ramen of this Convoy Street spot incorporates the shop’s own tori paitan chicken broth. More unique offering on the menu lean toward the spicy side like the habanero miso, Thai shoyu and aka oni, a bowl that incorporates all the spices in the shop for maximum heat." - darlene-horn

Where to Find Vegan Ramen in San Diego | Eater San Diego

"The vintage charm of Karami Ramen veils the fiery bait waiting at each table. Pots of India and Korean chili paste stew next to garlic chips and chili oil. Applied lightly or in globs, the heat accents the mildness of the vegan seaweed and soy milk broth. In it swirls tofu, cabbage, corn, carrots, cherry tomato, bean sprouts, bamboo shoots, green onion, and a waving sheet of nori over spinach noodles." - Kelly Bone

Convoy Ramen Shop Debuts Fiery Four-Chili Pepper Noodles | Eater San Diego

"I visited Karami Ramen’s Convoy shop in Kearny Mesa — a brand that holds the distinction of being New Zealand’s first-ever ramen restaurant when it opened in Auckland in 1992 — and found it specializing in spicy tori paitan ramen built on a housemade chicken soup base. When it first opened here last summer the menu offered a wide range of ramen styles, from shoyu to shio, each spiked with Korean, Mexican, or Indian chili peppers, but the owners recently pared that back to three focused spicy variations: Habanero Miso, Thai Shoyu, and the hottest, Aka Oni, which combines habaneros, Thai chilies, Korean chilies, and Indian chilies. The Convoy shop has also added new specialty bowls, including a black-truffle–infused ramen and a vegan option served with spinach noodles in a housemade seaweed-and-soybean soup, alongside classics like miso tonkotsu, shio, shoyu, and curry ramen. Owner Yumiko Kuroda told Eater there are no current plans to expand, though they may in the future." - Candice Woo

Shop Specializing in Spicy Ramen Swings Open on Convoy | Eater San Diego

"I visited their new Convoy spot in Kearny Mesa, the first U.S. eatery for Yumiko Kuroda and her husband from teppanyaki backgrounds; the couple remodeled the space and installed a row of fans above the dining area and ramen bar to cool overheated diners. They specialize in spicy ramen offered in several varieties, including shoyu ramen with beef and pork curry and shio ramen with pork chashu, with a chicken-based broth that can be spiked with chili pepper from India, chili pepper from Korea, or fresh habanero — or combined all three for a super spicy bowl. There are milder options as well, such as miso tonkotsu vegetable ramen and a seafood shio ramen with shrimp, mussels, squid, and scallops, plus other dishes ranging from chicken karaage and eel over rice to snacks like gyoza and takoyaki. The eatery is open for lunch Tuesday–Friday from 11:30 a.m. to 2:30 p.m. and Saturday–Sunday from noon to 3 p.m., with dinner service starting at 5:30 p.m. Tuesday–Saturday and at 5 p.m. on Sunday." - Candice Woo

Small, independent shop built around tori paitan and spice-forward bowls like habanero miso and Thai shoyu. Included on Eater San Diego’s ramen map; locals praise its friendly service and value.