Hawaiian-Japanese Ramen in Chicago 🍜

Recommended by a friend, I found myself heading down to the basement level of a building in Chicago at night. The entrance was unlit and looked closed from the outside—almost thought I was too late! The first underground floor is a bar, and one more level down lies the ramen spot: High Five Ramen. The whole place has only 16 seats—small, dim, and wrapped in warm, hazy lighting that hangs over each diner’s head. Steam rises under the lamps, giving off that “stay-all-night” vibe—like a mix of Midnight Diner and a cozy little bar 🏮. The open kitchen sits in the corner, where you can watch the chefs prepare everything from boiling noodles to ladling broth—never a dull moment while waiting. I ordered the signature tonkotsu ramen, but ended up chatting with the shop owner first. Super interesting guy—we talked about Supreme, sneakers, and Stone Island (which he said is huge in his hometown in England but less hyped here in the U.S.). Before I knew it—about 20 minutes later—the ramen arrived. This tonkotsu was different from the usual: not a milky white broth, but darker and richer. Intense garlic aroma blended with deep, savory pork flavor. The bean sprouts were served fairly raw—plain on their own, but better after soaking in the broth and eaten with the noodles. The noodles were thick, chewy, and springy—I really liked them! The shop says they’re imported from Hawaii, and they’re the only place in Chicago using this type. For me, the broth was too salty—definitely couldn’t drink it straight! 🧂💧 The chashu was tender, flavorful, and not dry at all—a perfect match for the bold broth. My friend warned me that their spiciest level kept him in the bathroom the next day 😅. The owner also said they take their spice seriously 🌶️. Didn’t dare try it this time, but I’m curious to come back just for that challenge. Overall, not a “wow-at-first-bite” kind of ramen, but the unique, cool vibe makes me want to return. #ChicagoLife #ChicagoEats #RamenLove #HiddenGem #GlobalFoodies #IzakayaVibes