Monster Ramen — Restaurant in Jefferson Township

I am conflicted leaving less than a stellar review for a new place. The place itself is welcoming, cozy and nicely laid out - definitely feels like a "ramen shop" and not a stuffy restaurant or generic casual place. We sat at a table - the chairs are incredibly uncomfortable, but I get wanting to turn over tables. A headwait/maitre-d type greeted us. Our waiter was a very nice dude but a little cavalier: "it's only my 2nd day so if you have questions, uh......". This didn't bother me but felt strange for him to say it. So to preface this: my only exposure to ramen is miso or tonkotsu style, so i was excited to try a beef-based ramen (what i'd read the chef specializes in). All of the accoutrements in the different ramens were in their given japanese names. So while I'm glad i now know that memna means bamboo shoots and ajitare is the ramen egg, I would have appreciated our waiter pointing that out (or i should have asked) instead of having to look it up on my phone. Small details. We ordered the monster and the miso gyu ramen. each type of ramen is presented in its own style of bowl. The bowls were very attractive - i didn't love the plastic spoons but again, i'm nitpicking. I started my ramen by taking a bite of the beef chashu. I may be misremembering but i thought the menu called it waygu beef chashu. If that was the case, somebody in the kitchen REALLY screwed up. The beef was a hockey puck. like, sliced thick and cooked to death. it was extremely hard to bite into so much so i gave up after politely masticating one of the 2 slices in my ramen for what seemed like an eternity. I'm so used to meltingly tender pork belly that this threw me and made it difficult to appreciate the delicately complex broth, which contained a pleasingly rich amount of fat but was maybe a touch underseasoned (i felt myself looking for the soy and didn't want to offend anybody by asking for some). A couple nitpicks: my egg had a perfectly jammy center but parts of the white were a little on the underdone side, and again - was in need of salt. the noodles were fantastic - obviously fresh, bouncey chewey perfection. the rest of the ingredients were unremarkable except the corn was chewy - i'd really hate to think that in the height of sweetcorn season in the midwest my $20 bowl of soup contained frozen corn, but that was the texture. Here's the deal: I didn't send it back. I did not give the restaurant a chance to correct itself (hence the three stars instead of fewer). And since i never had beef ramen, was that how the chashu was supposed to be? Our beef was not at all pink like in some of the other pics in the google reviews. It was cooked HARD like shoe leather and the flavor of the beef did not redeem it, so I really think somebody in the kitchen screwed up. (Esp if it was "waygu"). I'm going to give them another month to settle in. The noodles alone were worth a rematch, maybe it was an off night? I will be surprised if i don't see a similar review b/c everybody around us was chewing on that overdone beef...

UPDATE: I'm going to keep this as short as sweet as I can. I tried one of their signature gyukotsu ramen bowls. They re-use most of their components in their bowls so most of what I've said before stands. I will say their thin noodles go far better with the gyukotsu than the tori chintan and I have to reiterate that the egg is phenomenal. They thankfully don't drown this broth with sesame oil, but unfortunately it is STILL criminally under seasoned. Overall a good enough improvement to increase my score, but there's still a lot to improve upon.

I've been very excited for this place to open up. There's not a lot of places in Chicago that serve a tori chintan. Unfortunately, it was to be a disappointing experience. I ordered their house shoyu which is a tori chintan with a soy tare topped with beef chashu, "beef jam", crushed garlic, scallions, sesame oil, and an egg. I'm going to start off with the broth itself. Unfortunately it was just extremely bland. Not seasoned enough and not enough flavor. Chicken or otherwise. The tare was fine, but the whole soup was overpowered with the overwhelming taste of sesame oil. A gratuitous amount was floating on the soup making it hard to taste anything but that. The noodles were of the thinner variety usually paired with tonkotsu broths. I wasn't a fan. And the as far as the toppings went, things didn't get much better there. While the egg was cooked perfectly and had a great flavor. The beef chashu didn't really taste like much besides beef. Granted it was tender, but none of the flavors that are invoked when the word chashu is mentioned were there. The bamboo shoots were not my jam. They were more sweet than salty or fermented. I perfect the more classic menma. And I don't even know what the "beef jam" was. Just seemed like a pile of ground beef to me. Overall, I was extremely disappointed in my visit here. I was really looking forward to trying the ramen ever since I heard it was opening many months ago, but sadly I don't think I'll be coming back.

I would like to mention that the service was excellent. Everyone was extremely kind and informative. Unfortunately that is not enough to make up for the...

Enchanting Culinary Delight, My experience at Monster Ramen was an absolute delight, leaving me eager to share the extraordinary moments I encountered. The restaurant's intimate setting creates a warm and inviting atmosphere that instantly puts you at ease. The small and cozy space adds a comforting touch to the dining experience, making it a truly unique and memorable affair. What sets Monster Ramen apart is its captivating open kitchen concept, where each table is just a few steps away from the culinary magic in progress. Watching the skilled chefs meticulously craft each dish with precision and care adds a fascinating dimension to the dining experience. The ambient lighting further enhances the mood, striking a perfect balance between liveliness and relaxation. Opting for the house shoyu ramen was a decision that lingered in my memory. The Tori Chintan broth served as a flavorful masterpiece, laying the foundation for an exceptional dining experience. The beef chashu and beef jam introduced a succulent and sweet interplay that delighted my taste buds. The Katsuo Soy Tare infused the broth with a well-calibrated saltiness, creating a symphony of umami that lingered on my palate. The bold kick from the crushed garlic, coupled with the freshness of scallions, added vibrant layers to the dish. The drizzle of sesame oil and the sprinkle of sesame seeds provided the perfect finishing touches, contributing complexity and texture. Every element of the house shoyu ramen at Monster Ramen spoke volumes about the dedication to quality and innovation. The interplay of flavors and textures was truly extraordinary, leaving me yearning for more even after relishing every last noodle. Monster Ramen goes beyond being a mere dining destination; it offers a captivating and immersive experience. For those who value a cozy ambiance, impeccable service, and ramen crafted with passion, a visit to Monster Ramen is a definite must. I'm eagerly anticipating my next visit to indulge in more of their...