De Herberg

Santa Barbara area does not have any authentic ramen. I'm thnnkiig of the noodles and broth that's served at places such as Daikokuya (very trendy now) and ChinYaMa (sadly closed but heard it's relocating!). These are broths which not only are so rich and full-bodied but they at to dress the noodles and you can literally feel the collagen coat your mouth For entertainment and casual educational value, watch a few The Mind of a Chef for David Chang's history of ramen.I second and third this person's request for good ramen Tsukemen is something I've been dying to try to find in the 805 code. Unfortunately, Itsuki used to have good ramen back in its heyday off the hoof of the 154 and I drove to the new location to try it. It was served luke-warm if you ask them to reheat it destroys the noodle integrity. Edomasa was overly salty, watery and thin- also the noodles were too soggy. Both places had large portions but I feel that's the standard for any ramen- known for insanely large amounts. Chef Weston Richards did a pop up a couple weeks ago at Les Marchands (sp?) wine bar feature home-made ramen. Tried to go at 7 but it was sold out I saw others eating it and it was the trendy small size but looked and smelled delicious!!! So sad about that.