Menya Hosaki

"This Petworth star pays careful attention to the details when it comes to ramen. Find classics like tantanmen and tonkatsu, riffs like truffle shoyu and a “triple threat” with three broths blended, and two vegetarian options (one is vegan). Hours are somewhat limited; lunch on Tuesdays (a lone tsukemen special), dinner Wednesday-Friday." - Missy Frederick, Eater Staff

"A Japanese restaurant known for its delicious and affordable dishes, making it a Bib Gourmand favorite." - MICHELIN Guide

"Once a pop-up and now a full-fledged brick-and-mortar establishment, this young'un is making waves in the city’s ramen scene. The kitchen runs the length of this sleek, narrow space in Petworth; and the young chefs running it move about with the deftness of a team many years older. They are as focused as the menu, which is all ramen except for the karaage served with yuzu mayo.Carefully composed bowls feature thin, chewy, house-made noodles accompanied by delicate broths with nuance and depth. The signature bowl is a smoky, triple-threat combination of tonkotsu, chicken chintan and dashi. The soy-sauce-based truffle shoyu, which also features meaty cuts of pork belly, spinach and bamboo shoots, warrants slurping. Vegan ramen is also available." - Michelin Inspector

"This ramen shop makes their own noodles and offers a “triple threat” bowl built with pork, chicken, and smoked fish broths. Owner Eric Yoo focuses on styles not common in this city, including a brothless, Taiwanese-style ramen called mazesoba." - Tim Ebner

"Jessica Sidman highlighted it as one of the gems in her neighborhood." - Adele Chapin