Hokkaido Ramen House — Restaurant in Santa Cruz

I got the spicy beef ramen and my gf got the spicy pork ramen. Mine had a very small portion of meat that tasted off, two tiny shavings of brisket and a bone in short rib that tasted like soap and was 90% fat and tissue. The broth was alright, but it left both me, and my partner with indigestion. If you want some GENUINE RAMEN I would NOT RECOMMEND, but if you’re craving a burger sometimes you get McDonald’s even if your stomach regrets it (your stomach will regret this). One nice thing was that we were served fast but if anything that just confirms one’s doubts that NONE OF IT WAS FRESH. Which explains why the beef tasted SO WEIRD. I bet it would be cheaper and tastier to fry some fresh slices of beef, instead of some microwaved-texture, rubbery, cold meat, WITH NO SEASONING. I was incredibly disappointed. The best part was the broth, but not by much, the broth is the only seasoned part and the only thing remotely fresh. The bare minimum I guess. The pork tasted good though, in my opinion it was pretty good, but my gf didn’t like how fatty it was. I don’t think I’ll be going here again sorry. The front of house lady was doing really good job tho and...

So have had takeout from here twice. I have to say I am surprised and impressed. None of the places in town that do Ramen have ever really been good enough to want to go back to, and certainly can’t hold a candle to any of the spots over the hill.

First, the noodles are actually quite good, not too soft not too firm. A little bit on the thicker side I think but definitely a strong point.

Second, so far the eggs have been cooked perfectly, something that is key to the experience.

Lastly, the broths are flavorful. The first time I hadthe tonkatsu, it is a bit on the sweet side, more so than should be, but the flavors are otherwise good. Last time I had the tantanmen, and I found it to be quite tasty with the right amount of spice and sesame paste.

Other than that, the edamame were pretty much as good as they can get.

Will definitely be trying a few of the other...

Overcooked, thinly sliced meat. Very unexpected from a national chain...

The charsu (pork) was thin sliced and dry. The brisket was thin sliced and rubber.

If you want ramen, stick to Kaito and Full Steam Dumpling, or go over the hill.

Broth, noodles, and tare egg are fine. Broth was a little too cold to heat up the tare egg.

They need to immediately change how they prepare the charsu, to be like almost literally every other ramen restaurant. E.g. slow cook the loin or shoulder at 200F, finish on the grill, or even just grill it. Then slice it when the customer orders, to rely on the heat from the broth to warm it up.

I understand this is a national chain... if this is how the chain cooks meat, I'll be sure to never...