Kayo's Ramen Bar is a cozy North Portland haven where you can savor inventive vegan and meaty ramen dishes, plus creative tacos, all in a relaxed setting.
"Opened by Osaka expat Kayoko Kaye, the star of the show at this airy ramen spot (which also features indoor and outdoor seating) is the mala, a Sichuan hotpot-inspired bowl infused with tongue-tingling Sichuan peppercorns and dried chile peppers. Nearly all the entrees are also available in vegan form. The creamy tantanmen is another beloved stalwart and a good option for heat fiends." - Zoe Baillargeon
"At the airy-yet-comfy Kayo’s Ramen Bar, Kayoko and Matt Kaye bring clear, light assari-style ramen to North Portland. Despite having standards like shoyu, shio, and miso — as well as singular options like curry and mala Sichuan peppercorn — the go-to order here is the tantan ramen, a tasty blend of spicy chile, sesame paste, and savory ground pork. The noodles here are the restaurant’s own, and every ramen in the shop is available vegan." - Rebecca Roland, Nick Woo, Brooke Jackson-Glidden
"Ramen is unquestionably suited to Portland’s wet season weather, but the city’s superlative selection makes it worth seeking year-round. Kayo’s ramen menu ranges from traditional shoyu to more inventive variations like the Sichuan hot pot-inspired mala. Seasonal specialties include noodle salads and a Japanese-inflected tacos featuring ingredients like tantan-style ground pork, diced tofu, and chashu. Every ramen is available in a vegan format; guests can sit in Kayo’s bright, high-ceiling dining room or outside on its spacious front patio." - Nathan Williams, Eater Staff
"Located on North Williams, Kayo’s Ramen Bar offers a vegan version of almost every bowl. Made with an assari-style kombu, shiitake, and vegetable base, the restaurant’s meatless renditions of classics like shio, shoyu, and miso are solid. However, the real star is the shop’s take on tantanmen, a blend of creamy sesame paste and fiery Sichuan peppercorn. Not for the faint of heart, there’s also a mouth-numbing Sichuan hotpot-style mala ramen. Pair it with a cold Japanese lager or junmai sake. In addition to ramen, Kayo’s offers a number of vegan plates, like kale potstickers, wasabi-infused pickled shiitake mushrooms, and tantan tofu tacos with sliced daikon." - Waz Wu
"Osaka expat Kayoko Kaye runs this an airy ramen spot (which also features heated and covered outdoor seating) where the star of the show is the mala, a bowl infused with tongue tingling Sichuan peppercorns and dried chile peppers. Nearly all the entrees are also available in vegan form. The creamy tantanmen is another beloved stalwart." - Ron Scott, Eater Staff
