Tag Archives: tonkatsu

Issho Ni Ramen Sushi & Hibachi (34302 Euclid Ave, Willoughby, OH 44094). We are always on the hunt for good ramen in Cleveland, and we are sad to admit that it is a little bit hard to find. We had heard good things about Issho Ni, in the eastern Cleveland suburb of Willoughby, so we finally decided to bite the bullet and make the trek all the way out to the east side. If you blinked, you would miss it, since Issho Ni is an unassuming restaurant in a strip mall just off of I-90. But appearances could be deceiving. The menu at Issho Ni was pretty extensive: ramen is only one of the options, there is also a full hibachi menu, and a wide variety of sushi rolls. Plus, as a bonus in these COVID-19 times, we really liked that you could order and pay in advance.

Despite the large menu, we were all in on ramen, of which there were five different varieties: Issho Ni Ramen (no broth, topped with an egg yolk $14.55), Kuro (Black) Ramen with pork broth ($14.55), Kiiro (Yellow) Ramen ($12.47) made with a rich pork and chicken broth, Spicy Tonkatsu Ramen ($13.51), and a lighter choice of soy-based Shoyu Ramen, which could be made vegan (without an egg $11.43). We decided to get two varieties: the black ramen, which was seasoned with black garlic oil and squid ink, and the spicy tonkatsu ramen, marked with four hot peppers, piquing M’s interest. There was also the option to order extra broth or noodles, along with other extra helpings of other toppings (or to omit ingredients). We ordered our ramen for takeout – and greatly enjoyed the contact-less takeout service – we placed our order online, and they brought it right out to the car for us. They were certainly attentive to the details, and we appreciated how they put the toppings/noodles and the broth in two separate containers, so they would not get soggy.

It took about a half hour to drive home, so unfortunately, we are sure that the ramen suffered a little bit from the transportation. However, we found that the ramen broth was still pretty hot by the time we got home. The toppings were generous: in addition to the roast pork, we got a soft-boiled egg, bamboo shoots, mushrooms, and green onions. The tonkatsu broth that was the base of both of our ramens was rich and delicious, and the black garlic also added an unexpected umami flavor. Additionally, the roast pork on top had a nice char and umami flavor. The only mark against them, is that the noodles were not as springy as we would have liked, and were a little tough. However, we have to say that, overall, this was one of the best bowls of ramen in Cleveland so far, especially taking the broth into consideration. Based on our first experience, we look forward to trying all of the varieties of ramen at Issho Ni at some point in the future. We are so glad that we gave Issho Ni a try, and think it is a great addition to the ramen scene in Cleveland.