Tora Ramen — Restaurant in Boston

Like a lot of places in Chinatown, Tora Ramen is a bit of a hole in the wall, a cash-only joint in a small space on the corner. It's a bit understated--there are no flashy signs to draw you in, and unless you're specifically looking for it, you'd probably just walk right by without even noticing it. But if you do stumble upon it and pop in for a bite, what you'll find inside is well worth the visit.

I'm certainly no connoisseur of authentic Japanese ramen (just of the ubiquitous cheap store-bought packets of dried noodles, like any former college student), but I have tried a few authentic ramen spots since my college days, and Tora Ramen is simply on another level. We had the edamame, kuro karaage (boneless chicken thighs fried in a black batter, served with a spicy mayo-based dipping sauce), the Shiro (original tonkotsu) ramen, and the Aka (spicy miso) ramen, and we were blown away by all of it. The kuro karaage was fried perfectly and super juicy on the inside, and the broths for both ramen dishes were out-of-this-world flavorful, with delicious toppings. We ordered both ramens kaedama (with extra noodles), but that really wasn't necessary, as the original portion was plenty, and left just enough broth to finish with a few satisfying sips.

If we lived or worked in Boston, we would certainly be regulars here, but Tora Ramen is definitely going on our list of favorite eateries for whenever we find ourselves in the city. More than that, it has also gotten me excited to broaden my horizons a bit and further explore authentic ramen, and Japanese cuisine in general, which is perhaps the biggest...

Cash Only. TLDR: Get the Black Garlic or Spicy Miso. They have THE best seasoned egg I've had (perfectly gooey). Torched pork belly over sous vide any day.

Toro Ramen is a wonderful addition to Boston's ramen scene.

Food first. We ordered the fried squid, fried oysters (both of these were off menu options), Kuro Karaage (fried chicken), Tontoro (pork cheek), Shiro (original tonkotsu), Aka (spicy miso), and Kuro (black garlic tonkotsu). APPETIZERS: my favorites were the fried chicken and the pork cheek. The fried chicken was perfectly cooked so that every bite gave you a juicy piece. The pork cheek is cooked with a small piece of fat that really brings out the flavor and texture of the pork slices. I would get them again; easily. The others were also good, just didn't make the list of favorites. RAMEN: the broth from the spicy miso and black garlic tonkotsu were the best. The spicy miso was a really inviting spice. Nothing overwhelming but exciting enough to keep you coming back for another sip. The black garlic had a really aromatic sensation. The egg has been THE best egg of all eggs I have ever had. When it comes to the pork, I recommend the torched pork belly over the sous vide. The char and thick piece makes all the difference.

Ambiance and service: I love the space. There's a couple of tables, along with bar seating that makes it feel more like the real deal (it is). Service was on point. Our server was very attentive and friendly.

I gave 4 stars instead of 5 because I wouldn't got out of my way for this ramen, but I would happily come again.

Get in...

Maybe I should be embarrassed that I’ve eaten here three times this week alone and it’s only Thursday. But the ramen is so good!

The broth is pork-based, which I prefer to others like chicken-based because I think it’s more flavorful; unlike other restaurants where the broth can be too salty or start off too salty and dilute over time, the salinity here is balanced from the start. The broth is creamy, but not too thick.

I have tried the kuro and the shiro, and between the two, I prefer the shiro because of the base ingredients (without additional toppings). I love kikurage (in the shiro), and dislike corn and onion (kuro), but I wanted to try the kuro for the meat. Also, no menma or naruto in the base shiro or kuro, which I personally dislike in pork broth ramen. The only thing I dislike about the shiro is the sous vide chashu. I prefer my pork fatty with tender meat; the thin parts of sous vide reminds me of ham. Today I substituted the sous vide with the torched (found in the kuro), and the dish was heaven.

The cost of the base ramen is $15 with tax; be warned that it is cash only. I neglected to see their warning the first time I went, but they do have an ATM by the entrance (there is a withdrawal fee).

I have no complaints with customer service. The waiters are attentive (e.g., refilled my water without me asking) and the restaurant implements COVID-safety precautions (i.e., screens at the bar, hand...