Ramen512 got its start as a series of pop-ups around Austin, building a following through sold-out runs that included time at Seoulju before landing in a permanent space in Cedar Park. The move to brick-and-mortar gave the kitchen room to expand beyond what the pop-up format allowed.
Everything on the menu is made from scratch in-house, down to the noodles, broths, tare, and toppings. The shoyu ramen draws on a dashi whisked from three types of dried fish, while the tonkotsu tantanmen crosses a rich tonkotsu base with the heat of dan dan noodles, finished with spicy ground pork. A brothless mazesoba rounds out the lineup.
Everything on the menu is made from scratch in-house, down to the noodles, broths, tare, and toppings. The shoyu ramen draws on a dashi whisked from three types of dried fish, while the tonkotsu tantanmen crosses a rich tonkotsu base with the heat of dan dan noodles, finished with spicy ground pork. A brothless mazesoba rounds out the lineup.