by Jennifer Thomas
Tanoshii Ramen + Bar, which is known for their supple ramen and steamed buns, is now serving a selection of Japanese burgers on their lunch menu. The hambāgā, a classic Japanese hamburger, is made with 100% ground beef and topped with sweet and spicy miso chili, fresh tomato, onions and lettuce.
The teriyaki chicken burger is prepared with a chicken thigh cutlet, marinated and glazed with ginger teriyaki and topped with Japanese mint and onion tartar sauce. The vegetarian korokke burger is prepared with a mixed vegetable croquette coated with panko, fried to a golden crisp and topped with fresh wafu-slaw and homemade tonkatsu sauce. Continue reading
by Steven Doyle
Dallas has joined the ramen craze by storm. In the past weeks we have noticed more shops either opening or announcing that they will open. This is a good thing. One of our favorite ramen restaurants in Deep Ellum is Tanoshii Ramen + Bar. You may recall this as our first encounter, and was elated with the visit. One of our favorite items was the appetizer-sized banh xeo. Banh Xeo is a sizzling crepe made from rice batter and stuffed with pork, shrimp and veggies. The name banh xeo means ‘sizzling cake’ from the sound it makes as it is being grilled. I could eat a barrel of these at one sitting. Continue reading
by Steven Doyle
Tanoshii Ramen + Bar opened its doors this past September with huge crowds beating down its doors to slurp up homemade noodles. The ramen revolution that Dallas had been waiting for had arrived. Since opening, the crowds have not tempered if last night’s dinner service is any indication. Even later in the evening when most restaurants in Dallas start to sweep the floors, more orders for the variety of soups were being carried out by the Tanoshii staff.
In the kitchen last evening I spotted a new addition to Tanoshii, chef Roger Wang. I first met Wang one afternoon at Charlie Palmer’s where he was busily making fresh pasta under the Scott Romano regime. Later Wang was at the helm of Nick and Sam’s Grill in Uptown when Romano moved in as corporate chef. Wang is talented and has elevated the ramen at Tanoshii since his recent hire. Wang is working as a consultant. Continue reading