From Japan and throughout the West Coast, I have eaten ramen for the last two-plus decades, but in the last several years, I have stopped, although when I do, these are the handful of spots worth your time in the Denver Metro area.
Updated on: May 31st, ’23 and January 21st, ’26.
I am a Colorado native and a 3rd/4th generation Japanese American whose great-grandfather came here to farm. Countless Coloradans have felt the contributions of my maternal grandparents, my family, and the Nakata Farm.
I held off from writing this blog post for the longest time because it means more to me than you will ever know.
Ramen is not just a bowl of noodles, it is like what “baby Yoda,” Grogu, meant to the Mandalorian.
If you are not a Mandalorian fan (it’s part of the Star Wars universe), you will have no clue what I said because you are, unfortunately, not an otaku.
NOTE: don’t expect content like EATER written by Brittany or Hunter because this is borderline otaku content (the Japanese definition of otaku: a young person who is obsessed with computers or particular aspects of popular culture, like ramen, to the detriment of their social skills).
Breaking down how I categorize ramen restaurants
If you have ever eaten bar food, you have likely had freezer-bag food. This is why so many places in Colorado now offer ramen; it is provided by restaurant suppliers in an instant form that is, unfortunately, far from the epitome of Japanese restaurant ramen.
Why so many ramen restaurants popping up in the Midwest and rural areas? Major food distributors are providing businesses with instant ramen kits (frozen stock, noodles, and toppings).
Sadly, it is the same way with pho, many restaurants are switching to instant pho broths.
All of my lists are broken down to help you navigate from craft ramen to freezer bag ramen in which I have everything categorized into upwards of five categories for Cowarado:
1
Japanese-Style Ramen
2
Japanese American–Style Ramen
3
Japanese American-Style Food Trucks and Trailers
4
Americanized-Style Ramen
5
Americanized/Fusion-Style Ramen and Noodle Soups
I want to help shape the food culture of Colorado
I feel a deep responsibility to Colorado’s food culture because of my roots here and my Japanese American heritage. This passion is exactly why I launched this blog in LA back in 2016. It’s also why I wanted to ‘do’ ramen in Colorado: to help shape the culinary landscape and share authentic flavors in the place I call home.
I am a 3rd/4th generation Japanese American and Coloradan, and after living out of state for almost three decades, not much has changed for the food culture of Denver for Japanese although there are glimmers of hope.
The MAIN reason I am doing this is because of my background in branding and marketing. There are all too many businesses in Colorado that claim to be authentic or like a regional style in Japan, but serve nothing like Japanese ramen. This is hack marketing because Korean grills and pho restaurants don’t hype authentic.
I feel this way because as a kid, nori (toasted seaweed) was often seen as “ewww,” like an episode of Fear Factor, and now sushi to ramen is on every corner. Except there aren’t a lot of Japanese restaurants here. You’re probably thinking, “There are a lot of Japanese restaurants here,” but the restaurants are as Japanese as Taco Bell is Mexican. Even Torchy’s doesn’t say “Mexican” anywhere because they know what’s up.
Like Taco Bell, ramen in Colorado has few similarities to its roots because it is a business (I get that), not a lesson in culture. But it’s my culture, bro.
Very few Japanese in Colorado
A contributing factor to the con’fusion food in Colorado is that you obviously do not have to be Japanese to own and operate a Japanese restaurant, which is why most of the food in Colorado is Americanized/fusion.
If I don’t speak up, the places that I know are a great representation of the Japanese food and culture will go out of business, like Rakkan Ramen, in Boulder (closed in early 2025).
This is a Japanese franchise, and it’s sad to see them close in Colorado, and now these are the remaining 14 authentic Japanese spots in Colorado that help to maintain my sanity.
The closest thing to Japanese ramen in the Denver metro area
Typically the noodle dishes here reflect the people producing them, so they are of several Asian influences and, unfortunately, recipes by amateur home cooks/influencers (raw spinach, enoki, carrots, etc. – ingredients haphazardly added and like many foods, the toppings for ramen are regional).
A lot of you have traveled to Japan, visited a region/city with Japanese ramen, or you just might want to know what Japanese ramen is like, so I devote this list to you (now I know how Bruno Mars feels when he dedicates a song to a fan).
May your ramen egg be ooey and gooey and your chashu tender.
The results are nothing like the Japanese version that has created ramen’s popularity in the US because unlike Los Angeles, the bulk of the owners of the ramen shops in Colorado are Korean (Menya/Sukiya) and Chinese (the bulk of restaurants).
The differences between Japanese and Americanized ramen
Just like politics, I will give the broad spectrum of ramen from one end to the complete opposite, as a summary – Hopefully without the tribalism and rivalry tho, and you can get in, where you fit in (like Too $hort said).
The most iconic and legendary component of Japanese ramen is the ramen egg (ajitama/hanjuku is a 6-1/2 min cooked egg marinated in a soy sauce-based marinade), yet throughout Colorado, fusion ramen is doing poached eggs. This shot is from Kotoya in Los Angeles.
The reason why ramen is popular in coastal cities, is due to the Japanese and Japanese Americans carrying on that craft.
Why does any of this matter? Because many brand their business as “ramen” (when it’s Thai or Chinese), “authentic,” or “Japanese,” which exploits Japanese culture for their business.
Japanese-style ramen
This shop offered the closest experience to authentic Japanese ramen in Colorado, so I had to include Boulder on this list. Rakkan was worth the drive before it closed. While the chain uses a plant-based broth (note: the bowl itself is not strictly vegetarian/vegan), they still have locations across the country, which is partly why I kept it listed. However, the main reason for its inclusion is to illustrate the range of styles, especially since there are currently no other Japanese ramen options available.
Ramen pricing in Colorado is on par with San Francisco and New York, which is ridiculous. In this state, they charge as much as or more than Los Angeles and all of the Michelin-starred ramen restaurants in Japan ($9–14). However, in general, ramen in Japan typically ranges from $3–12 (especially with the weak yen). But why and WTF, bruuuh.
Ichiran in NYC is $20-25 and in Colorado it’s always around $14-25 ($20 being the average).
Craft broth, artisanal ramen (noodles), and toppings that complement the broth (less is more). Also, a ramen-ya (shop) focuses solely on ramen, which in the Western world, a Michelin Star would epitomize/indicate the level and attention to detail to their craft (in Japan, by diners, it’s Tabelog).
Rakkan Ramen (CLOSED), 29th Street, Boulder
A Japanese franchise from Japan, my favorite and the only spot I go to in Colorado for ramen and a 40 minute drive is not a problem. Pro tip: get the shoyu ramen (amber). The new spot, Jing is nothing like Rakkan at all, and it’s an Americanized fusion spot.
Japanese-American style ramen
Why do Japanese restaurants only specialize in one or two items? Because many of the components are made from scratch (although chains do use a proprietary broth that is centrally produced), and they do not rely solely on freezer bags of pre-made products.
Jinya is one of my least favorite Japanese American chains in the US, but outside of coastal cities, I understand that this is the best we will get. I just wish Santouka would be more aggressive with franchising because that is my favorite OG chain (Hokkaido style ramen).
They are one of the best ramen chains in Los Angeles (1 out of 14) that made ramen so popular.
JINYA Ramen, LODO
A Japanese American franchise based in Los Angeles/Burbank with the franchisee from Louisiana. I am no stranger to JINYA because I had been to the JINYA when it first opened across the street from Newport Beach Lamborghini, but it did not last long in Costa Mesa (this is where all the Japanese restaurants locate in Orange County, CA).
Katsu Ramen, Village East, Aurora
Not my favorite at all for the ramen (it is all over the place and it is not reflective of Osaka or Kyoto style ramen), but I like them for the gyoza and the overall Japanesey vibe. It is common to see replica/display food (aka shokuhin sampuru) in Japan and in Los Angeles, but I think this may be the only spot in the Denver metro with it.
Kiki’s Casual Japanese, University Hills
Very basic homestyle ramen run by a Japanese/Korean family with a long history in the Japanese American community dating back to the ’70s and Yoshinoya/Beef Bowl. I have been coming here for decades.
Osaka Ramen (CLOSED), Five Points
The ramen was super salty, but it had legit slabs of chashu. Also, Jeff Osaka is very supportive of the Japanese American community, so he gets a big thumbs up regardless. That’s why it is sad to see him go. I was definitely a supporter of Sushi-rama.
Ramen Star, Sunnyside
The crew here are putting in the work, they are no slackers.
Japanese-American style food trucks and trailers
These are two businesses owned and operated by a Japanese and a Japanese American. The unique part is that Ninja is like a Japanese yatai (food cart) in Kyushu, and Mu was a vegan/vegetarian iteration that is also now closed.
This couple are always popping up at local breweries near and around downtown Denver.
Be sure to follow their Instagram (Ninja Ramen Mobile) account so that you know where to find them.
Mu Denver (CLOSED), a food truck
Unfortunately the owner just recently announced they would be discontinuing their efforts.
Ninja Ramen, trailer (can be found at local breweries)
A fantastic Japanese couple that hustles and their business is constantly growing.
Americanized-Style Ramen
With such a small Japanese and Japanese American population, adhering strictly to Japanese-style ramen or focusing primarily on ramen is sort of silly in a market saturated by Americanized fusion menus. The same would also go for doing only authentic Italian or Mexican food. Personally, I love Chicano food.
In the US, upwards of 90% of Japanese restaurants are owned by Chinese or Koreans. So, you’ll see the fusion elements however there are some that do a Japanese-style ramen, like Neko Ramen. They may have done the Colorado fusion poached egg versus the notorious Japanese ramen egg, and had no layer of fat (aromatic oil), but overall, they throw down.
Like most things Japanese, it’s all the details. So, with miso ramen, it was sad they didn’t have fresh or grated garlic (oroshi ninniku) which is a very common ingredient for tonkotsu, but I also love it in a spicy miso ramen.
Note: Someone was about to open a Silverlake Ramen here in Colorado, but they pulled out which sucks for Denver. Thanks, pandemic.
Ajinoya Ramen (CLOSED), Virginia Village
Yeah, nothing to do with the not-so-good ramen chain Ajisen in California, but I was told by the staff, that the female owner was trained by “ramen master in NYC” (who? Keizo? This is hilarious tho because NYC is not a city known for ramen like Los Angeles which Keizo moved back to).
Domo, Lincoln Park
What an epic venue and there is nothing like it in all of California (California has the second largest population of Japanese and Japanese Americans). This is a Japanese-owned spot, Homma-san, and he is the founder of Aikido Nippon Kan dojo, on the same property.
Izakaya Den, Platt Park
For a restaurant group, The Kizaki’s from Kyushu (specifically Fukuoka, Japan, where Hakata-style tonkotsu ramen originated), there is no trace of that regional style here at all. It is nothing like Ippudo, Ikkousha, or Ichiran. In fact, I ate at Ichiran with a former Sushi Den employee back in Fukuoka.
Kyoto Ramen, 16th Street,
Yeah, no, this has nothing to do with ramen in Kyoto, which I have had.
Kyu Ramen (CLOSED), Capitol Hill
They recently moved out of their Capitol Hill location, and they are further down E. Colfax (600 to 2205). I had high hopes for Kyu because they had some potential Nihonjin roots, but it is not apparent in the ramen unfortunately.
Menya Ramen, multiple locations
This is owned by a Korean American restaurant group (JW/Seoul Hospitality Group) that has some amazingly good to great Korean restaurants in Colorado, but this is the worst ramen I have had. Menya, Corner Ramen, and Katana Ramen from back in the day in the Tenderloin, SF, are probably my top 3 all time worst ramen (I do like their friendly 16th street staff).
Miyako Ramen, Rosedale
The most shocking thing about Miyako is that they are Nihonjin (Japanese), and I came here with the owner of Sushi Co, but I would not come here voluntarily. The second biggest shock is the use of julienned carrots in ramen because of the influences of American vegan influencers online. So avoid the ramen and come here for the curry, gyudon, soba, and gyoza.
Neko Ramen & Rice, Northeast Park Hill neighborhood
I had given up on trying any ramen in the Denver metro area, but the owner seems nice. Typically, I can tell what to expect from the pics, and since they weren’t tossing everything they could in a bowl, I went out of my way to try it out. Also, they throw down with the interior here, it shows how much they care.
Oishii Ramen, 16th Street
The same story as Kyoto Ramen.
Sakura House, LODO
well, ok.
Tatsu Ramen, University Park
I would really like to meet the owner here because I know they are not Japanese, but I can tell they try. I like everything I have had here, and I need to go out of my way to come here again, although I always end up at Yum Yum Spice where I am a regular at (that closed in December of 2023, so sad).
TOKIO, Ball Park District
Ahhhhhhhhhhhhhh yes, nanchatte tokotsu ramen is like Foo Foo Tei in the early 2000’s in Los Angeles, and I can appreciate that because I think everything Miki-san does is always at a higher level of capability than what I expect from Colorado.
Americanized fusion style ramen/noodle soups
Ramen is often one item of many items such as sushi, eggrolls, kalbi, and poke: A mix of proprietary soup broths to instant soup stocks make up this category. As for the toppings, anything goes from a bukkake (mix) of traditional toppings all thrown together to Asian/fusion influences like bok choy (Chinese), kimchi (Korean), poached egg (cuz Colorado), and the use of beef. Many of these locations offer several items, such as sushi to poke, and are not limited to ramen.
Like with all food, it comes down to what you like, regardless of whether it is Japanese ramen or Americanized noodle soup. I have a favorite in each category, but I leave it up to you to decide what you want to experience.
On any given week outside of Colorado, I would be eating Taiwanese beef noodle soup, Korean galbitang, Thai boat noodle soup, to a Chinese wonton noodle soup, a chow fun, or a Vietnamese hủ tiếu.
The ramen in this category is a fusion mixture of Chinese, Korean, and Thai/Southeast Asian food influences. (Sukiya may claim to be “authentic,” or have regional styles, but they are far from it. Also, the name is taken from a Japanese gyudon chain, not a ramen chain.) All this matters to me because when I go to a pho or galbitang spot, it is not a fusion version. Yet no one questions all these places claiming to be the “best” or “most authentic” Japanese ramen spots when they are nowhere near authentic.
As for why so many “ramen and pooky” places are listed, poke is often confused as being Japanese even though it is Hawaiian. Yet several 16th Street poke restaurants have sumo wrestler murals all over their walls. This is why, decades later, rural areas call teppanyaki “hibachi.” It is because of the misguided and uninformed businesses dictating the narrative and shaping the culture.
Ace Eat Serve, North Capitol Hill
Asuka Ramen & Poke, multiple locations
Corner Ramen, North Denver
East Tao Ramen (CLOSED), Capitol Hill
Ebisu Ramen and Sushi, University Hills
iFish+Ramen (CLOSED), Five Points
My homie who opened Ototo also originally opened iFish, and I’m glad he left long before it went out of business (he’s the dude who went with me to Japan in 2007).
Mizuumi Ramen & Sake, West Colfax
Mugi Ramen & Poke, Edgewood
Nami Ramen & Poke, Englewood
Sukiya Ramen, Greenwood Village
As authentic as galbitang being the same as Taiwanese beef noodle soup. For the record, I prefer the galbitang in Gwangju over Seoul, although I did have it in Myeongdong.
Uncle, multiple locations
The taste and the amount of effort put into each bowl far exceed any of the places above, by far, like the distance between Kanye and reality when he’s off his meds.
This will probably be the last time I update this content, unless Colorado gets a Japanese ramen chain. However, I doubt that with the way the economy is going for restaurants (here’s all the restaurant closures in Denver).
I wanted to update this content because I had tried Neko Ramen, and I wanted to support their efforts.
If you want to know how Colorado’s ramen restaurants compare with
I have been eating Japanese ramen for the last two decades throughout Los Angeles, the Bay Area, Vegas, and Japan.
- Top 14 Los Angeles ramen chains, my after the bar and hangover food.
- SF Bay Area, the Bay Area in the 90s to 2010s sucked for ramen, but it has recently gotten better.
- San Diego, a true OG ramen scene, especially at Izakaya Masa at 2am.
- Portland, fusion and confusion cuz even their ramen has pronouns.
- Seattle, my fellow Nikkeijin with non-food court sized Santouka’s.
- Las Vegas, one does not just live on pho and bun bo Hue when off the strip.
