Ramen Hiroshi San Francisco — Restaurant in San Francisco

I was craving some vegetarian ramen and Ramen Horishi came up as the top recommendation on Google.

Located in the heart of San Francisco, it’s easily accessible from anywhere in downtown. From the outside, it looks like a mom-and-pop shop, which gave it a cozy vibe. I was greeted as soon as I walked in, and fortunately, there was no wait.

I started with the Kyuuri Tataki, a Japanese cucumber lightly seasoned with shio kouji (salt). I was hoping for a more flavorful dish, but what I received was simply unsalted cucumber. To my disappointment, it didn’t even seem properly cleaned. I could see wax on the cucumber, likely from supermarket packaging, and water droplets made it look off-putting with a strange creamy-white tint. I was hesitant to try it, especially considering recent E. coli concerns.

For the main dish, I went with the Yuzu Ramen, based on the waitress’s suggestion. The broth was supposed to be spicy, but it lacked consistency and thickness. While the portion size was decent, I was put off by the large chunks of cabbage that didn’t seem to belong in the dish.

The biggest downside, however, was the long wait time. Despite the restaurant being nearly empty, it took over 15 minutes for my food to arrive.

Additionally, the tables were sticky, which gave the place an unclean feel. Given the experience, I won’t be...

I'm thoroughly impressed. One of the best ramen bowls I've had in the United States and almost like a slice of Japan bringing me back to Hakata station in Fukuoka. Broth was on point. Super rich and flavored well with pork fat. It was thick and almost a little more saucy than I'd like, but within my range of consistency, but what you'd want for comfort food. Chashu was excellent. It properly crumbled in the right places when you handled it and at the same time, melted in your mouth as you ate it. Not much chewing and plenty of flavoring. Noodles were nice and had the right consistency. The other toppings selected were a little on the soggier side, but may have been influenced by my mixing the spicy paste. My only minor qualm is with the ajitama (onsen egg). The yolk was on the verge of being cooked too long as you could see the edge, where it contacts the white, begin to solidify. The middle consistency was perfect and had the right jelly profile. I wish they would also do the soy sauce/tea bath marinade after the initial cooking rather than just a boiling and leaving the egg white (for reference most ajitama is brown from the soy/tea marinade). Thanks for bringing me back with a...

Interesting enough the highlight of this meal was their chicken karaage. This is not a knock on their ramen, which had met all of my expectations: ramen texture, broth, and toppings. The price tag was good as they didn’t treat the toppings as extra but the ramen doesn’t stand out well among its many competitors in Bay Area. The chicken karaage; however, stuck out and in a good way! It didn’t feel overly fried and had this light crispy texture. The meat was juicy and flavorful. Honestly best chicken karaage I’ve had. I recommend getting it if you visit!

Came back again recently. The fried chicken was still the best part.. just like the memories! The ramen was kinda stacked, but the egg was evidently overcooked.However, it still tasted good so I hope they keep on perfecting the timing. Service was kind of a miss this time around. They missed someone's order and they lowkey forgot us since they sat us by...