Ichigoh Ramen Lounge
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Named Best Ramen by the Dallas Observer multiple times, this Deep Ellum family-owned shop imports its noodles directly from Sapporo and ages them in traditional cedar boxes for up to seven days before service. The tonkotsu broth is built from a 24-hour pork bone simmer, and the chashu pork belly melts against the springy noodles in every bowl. Every table fills with locals even as Deep Ellum attracts increasing tourist traffic. Order the classic tonkotsu with ajitsuke egg and a side of corn butter stirred in tableside.
