January 2018 Magazines 89117 - Page 50

Haute Spot Soups On Ohjah Noodle House By Aly Wagonseller WITH COLD WEATHER COMES A HANKERIN’ FOR soup, and traditional Japanese ramen is tops on the list. Why? Flavorful broth, a slew of noodles for slurping, pork belly, miso, vegetables…it’s comfort food in a bowl. So when a local Japanese teppanyaki steakhouse empire added two new ramen outlets to its wildly popular chain of restaurants, we had to try it out. Located at 7150 S. Durango Dr., #190, and 35 Horizon Ridge Pkwy, #160, Ohjah Noodle House brings ramen to the burbs. Serving soup, appies and a few signature dishes in a casual, friendly locale, it’s a quick, easy and convenient way to get your soup on. 50 Chef and owner Zhigang Wang certainly knows what people want in a restaurant, and Ohjah Noodle House delivers. Much like his original Vegas ventures, you can expect modern, yet welcoming décor, great prices, ample portion sizes and attentive service. Appetizer offerings included Tako (octopus) sashimi with wasabi (quite fresh and a bargain at $3.75), squid and shrimp skewers, gyoza potstickers, fried oysters and more, with nothing priced over $5. Signature dishes, sans the broth, include katsu, salmon, beef and chicken dishes, along with fried noodles and rice that’s similar to the caramelized version they prepare on the teppenyaki flattops at their steakhouses. Quite good, and well priced; all options under the $10 range. January/February 2018 Still, we came for the ramen and it didn’t disappoint, with 11 different versions ranging from Ohjah Ramen, a butcher shop in a bowl, to shrimp, vegetarian and miso concoctions. Arriving in a huge vessel packed with noodles and broth, the Ohjah Ramen is the choice for meat lovers. Ample servings of delicious, melt in your mouth pork belly accompanied shaved beef and oxtail rendered so tender it fell off the bone (served intact)–a thought- ful way to bring added flavor to the dish. While listed as a spicy selection on the menu, it wasn’t terribly so, the broth quite tepid for those who love some heat. I’d definitely ask for an adjust- ment if you’re looking to sweat out that hangover. Wanting some porky goodness, we also tried the Tonkotsu. Served with two serious hunks of chashu (pork belly) in a broth that wasn’t overly heavy, yet had sufficient depth of flavor, it’s apparent they take their time in the cooking process. Both bowls were filled with crunchy bean sprouts, scallions and wood fungus for tex- ture, with the requisite boiled egg adding a rich bite. Ramen dishes range from $7.95 to $11.50, and for a nominal fee ($1-3) the hearty eat