Kazan Beverly Hills
Ramen restaurant · Beverly Hills ·
Michelin-recommended ramen with handmade noodles and rich broth
Michelin-recommended ramen with handmade noodles and rich broth
"This Michelin-recommended ramen shop has a slightly more upscale and polished feel than competing shops, with some bowls reaching and surpassing $30. The results are terrific for those willing to shell out a few extra bucks, especially the signature shina soba ramen with an intense broth, wontons, and chashu. For a more creative combination, try the whole lamb chops swimming in spicy red soup." - Matthew Kang
"A Japanese restaurant known for its handmade soba and Bib Gourmand status, offering a variety of choices including vegetarian options." - Kevin Chau
"I noticed Kazan Beverly Hills is offering its chicken broth ramen for only 45 cents on September 14 to celebrate Shohei Ohtani reaching 45 home runs and 45 stolen bases in one season; the bowl will be available starting at 12 p.m. until supplies run out." - Rebecca Roland
"At over $30 a bowl, this upscale noodle shop on La Cienega serves some of the city’s priciest ramen. But that’s Beverly Hills for you, baby. Kazan makes its ramen with a soy-based chicken broth, giving each bowl a lighter, saltier quality that won’t immediately send you into a post-lunch slumber. The Signature #1 is our personal favorite, which is filled with thin, chewy housemade soba noodles, a choice of chashu, green onions, and pork and shrimp-filled dumplings. There’s also a dash of truffle seasoning on top, which is usually a big no-no in our books, but here, all the elements come together in unified decadence. " - brant cox, sylvio martins, nikko duren, garrett snyder
"This upscale soba shop likes to call itself the “pinnacle of noodle.” And, honestly? We’re not opposed to this description. At $30 a pop, these are certainly not the most affordable bowl of noodles in town, but then again, you’re in Beverly Hills, baby. Our favorite is the #1, filled with chewy, house-made noodles, chashu pork, wontons, and a clear, umami-rich broth made with truffle and soy-based sauce that we’d happily drink out of a pint glass any day of the week." - sylvio martins, arden shore, brant cox, jess basser sanders
