Randy L. Rasmussen

Biwa, Portland, OR

2 of 16

The seven-year-old izakaya-esque Biwa may offer only a single ramen, but given the obsessive research chef John Moch put into it, it’s a must order: thin noodles, a lone egg, and chashu pork, floating in a rich bowl of a pork-and-chicken broth that takes 18 hours to create. Seasonal variations include a crab ramen in winter and ethically sourced duck ramen in spring, while spicy ground pork or smoked pork shoulder add-ons can amp it up anytime. biwarestaurant.com

America's Best Ramen

Biwa, Portland, OR

The seven-year-old izakaya-esque Biwa may offer only a single ramen, but given the obsessive research chef John Moch put into it, it’s a must order: thin noodles, a lone egg, and chashu pork, floating in a rich bowl of a pork-and-chicken broth that takes 18 hours to create. Seasonal variations include a crab ramen in winter and ethically sourced duck ramen in spring, while spicy ground pork or smoked pork shoulder add-ons can amp it up anytime. biwarestaurant.com

Randy L. Rasmussen

America's Best Ramen

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