Ramen Nirvana: Ramen Bushi-Do

Oodles of noodles from the Dough Zone folks
| FROM THE PRINT EDITION |
 
 
Miso ramen, with a slow-cooked egg and chicken potstickers on the side

In 2014, a group of friends opened the Dough Zone Dumpling House—a modest dim sum restaurant where the xiao long bao, or soup dumplings, rival those of Din Tai Fung, the Taiwanese-based dumpling chain with the hour-long waits. The friends had a simple philosophy: “If no one else likes it, at least we have a place to eat,” says co-owner Ding Xia. Well, people liked it. The group now owns three locations, all on the Eastside, with a fourth soon. In July, they branched out with Ramen Bushi-Do, an Issaquah noodle shop that is the pet project of co-owner Nancy Xia (no relation to Ding), a ramen-phile who spent the past few years training with renowned noodle mentor Kaoru Fujii. Her al dente noodles and slow-cooked broths are rich in umami, though slightly muted in flavor (particularly the porky tonkatsu). The menu bridges traditional and modern; think restorative miso ramen with salmon mazemen, a chilled noodle salad. The pot stickers are fine, but Dough Zone is still the best bet for dumplings.


Inside Ramen Bushi-Do in Issaquah

 

Ramen Bushi-Do
Issaquah, 5625 221st Place SE; 425.391.9999

See also: This Dough Zone Is Not Like the Others

 

Related Content

This rock candy duck will satisfy both adventurous diners and predictable eaters

We asked one of the city's most renown chefs how we can feel good about eating seafood right now

These local chefs are spearheading the celebration of PNW seafood

A seafood lover’s bucket list: The region’s 100 best dishes to eat now