Ramen Wasabi

"Ramen is a labor of love and at Ramen Wasabi, it shows. Though the menu offers a selection of Asian small plates, ramen is the main attraction. Rich and creamy tonkotsu broth is slow-cooked for days and served with Berkshire pork belly, soft-boiled egg, bamboo shoots, scallions, sesame, wood ear mushrooms, and garlic oil. To dial up the heat, opt for the spicy roasted garlic miso ramen loaded with chili peppers." - Naomi Waxman

"For When You Wanted Akahoshi Ramen Akahoshi Ramen evolved from a hard-to-get-into pop-up into a full-fledged, hard-to-get-into Logan Square restaurant with the best ramen in Chicago. Reservations are booked five weeks out and instantly vanish, while a walk-in line forms 30 minutes before open. Head down the street to Ramen Wasabi instead. They spend 45 hours making their incredibly silky tonkotsu broth, which when accompanied by thick noodles, fatty pork belly, and an oozing soft-boiled egg, makes for one of the best tonkotsu ramens in the city." - adrian kane, veda kilaru

"It takes Ramen Wasabi 45 hours to make their tonkotsu broth, which is admirable considering we get impatient watching a 15-second ad before a YouTube video. This long process creates an incredibly silky pork bone broth, that when served with thick noodles, tender pork belly, and a gooey soft-boiled egg, is some of the best tonkotsu ramen in the city. Though most of their bowls are pork-based, they also have mushroom-based ramen which is a perfect vegan option. Grab a solo seat at the bar, or come for a chill date night where you can slurp a comforting bowl of noodles along with a well-curated indie and hip-hop playlist." - adrian kane, john ringor, veda kilaru

"It takes Logan Square’s Ramen Wasabi 45 hours to make their tonkotsu broth, a feat that seems particularly impressive considering we can’t even make it through a one-minute-long Instagram reel. But their velvety bowl of tonkotsu ramen is one of the city’s best, especially when accompanied by thick noodles, fatty pork belly, and an oozing soft-boiled egg. Paired with the softly lit, packed dining room, finishing a bowl here gives the same feeling as letting the couch swallow you on a lazy Sunday afternoon. They also have a mushroom-based vegan option, so everyone is free to slurp some noodles to a playlist full of Thundercat and Tom Misch." - john ringor

"The rich and sumptuous bowls of ramen are the main attraction at this Logan Square restaurant, but Ramen Wasabi takes a cue from traditional Japanese ramen-ya by offering gyoza, delicate steamed or pan-fried dumplings that evolved from Chinese jiaozi. Wasabi’s version are made on-site with Berkshire pork, cabbage, and scallion, with soy vinegar on the side for dipping." - Naomi Waxman, Ashok Selvam