Ramen-San's menu is created by Chef/Partner Doug Psaltis and Executive Chef Marcelo Han. Ramen-San showcases elevated ingredients across six ramen dishes offered on the menu. These include a traditional tonkotsu pork broth, kimchi and fried chicken ramen - a nod to Chef Han's Korean heritage, and a vegetarian broth. Guests can further customize their ramen to fit their tastes with updated takes on traditional Japanese add-ons like kimchi, smoked brisket, fried chicken, molten egg and more. In addition to its ramen offerings, the menu also includes Asian-inspired snacks, a selection of Montou buns and chicken wings.
Mixologist Paul McGee developed the beverage program, which features Japanese whiskey, Asian-inspired cocktails and local and Japanese craft beer with Asahi on draft served through a special draft tower imported from Japan.
Ramen-San is a lively, neighborhood restaurant and bar in River North reminiscent of traditional ramen shops in Japan. The space is raw, anchored by exposed brick and reclaimed wood, which makes for an understated, yet inviting ambiance. Ramen-San marks the partners' fourth collaboration with Japanese designer Kota Bando, who created a comfortable, approachable space where diners can enjoy noodles in a casual setting for dinner and late night.
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Rustic ramen joint for noodle soups, buns & chicken wings plus cocktails, sake & lots of whisky.
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