There was ice cream on the menu for dessert, so I put aside my fullness to push myself through just one more course. I’m a wimp when it comes to hot stuff, so mine was perfect as it was. Jamie added a hot chili garlic bomb to his, which is perfect if you prefer a little kick. It simmers for 12 hours, so the flavor is crazy complex and rich.

If I ever get a cold, I may have Postmates bring me a bowl of this chicken broth, it’s seriously that good. I seriously could have slurped this broth by itself. We also tried the Buta Hara, crispy pork belly – blasted with a blow torch to be super smoky and crunchy on the outside.įor the main course, we opted for the Tori Paitan, which is a chicken broth ramen served with pork belly, bamboo, bean sprouts, a marinated egg, and green onions. We opted for the Tskune (Jamie’s favorite part of the meal!) which are minced chicken meatballs. I admittedly didn’t know what Yakimono meant – but the helpful dictionary on the menu explained it’s simply “grilled things”. The bartender told us that Chef Jeff’s buns are made without animal byproducts, and they’re still super fluffy and soft.īetween our appetizers and main course was a small Yakimono treat. These are topped with a red onion jam, pickled daikon radish, and green onions. We also tried the Chicken Nikuman, or crispy fried chicken buns. One of my favorite things about the menu here was the little dictionary at the bottom. I might get some weird looks, but trust me – it’s worth it. I would come again and just drink and eat these. They’re called Corn Kakiage, and they’re tempura fried sweet corn balls topped with a spicy sauce. It’s the perfect combination of sweet and spicy, with a perfect crunchy yet doughy consistency. We started off our meal with one of the best appetizers I have ever had in my life. This drink was pretty strong, it would be perfect for someone who enjoys martinis.Īnd finally, my favorite drink! This Cucumber Chuhai is perfectly refreshing, made with shochu, cucumber, sparkling water, and lemon. Sochu is a rice wine that tastes somewhat like vodka. Then, The Last Samurai – sochu, Green Chartreuse, lime, and maraschino liqueur. So just a heads up, this is great for ginger lovers. I thought this one would be right up my alley, but the ginger in it was way way too strong for my taste. Oh – rye, pineapple, ginger beer, lemon, and basil. We settled into seats at the bar with a perfect seat to watch the chefs work their magic, and started off with a few cocktails. Tucked into an eye-catching green building next to The Mule, Goro is run by people you can trust – it’s owned by the same hospitality group as Empire Slice House, and the food is curated by local food legend Jeff Chanceleune of Project Slurp and Kaiteki Ramen. But this week, I was invited to a pre-opening sampling of the fresh eats at Goro Ramen and let me tell you: I’m a convert. Not a huge fan of soup in general, I’ve never gone out of my way to try ramen.

I’m admittedly a little slow on the uptake of the whole ramen/pho trend. Drop everything and head down to Goro Ramen in the Plaza District in Oklahoma City.Forget the styrofoam cups and dehydrated noodles. Forget everything you know about ramen.If you’re new to the ramen house game, here’s what you need to do:

Goro ramen okc