Birdman Ramen bills itself as Chicago's first bird-based ramen concept, trading the usual pork tonkotsu for broths built on turkey, chicken, and duck. Thin egg noodles are made daily in-house, and the lineup covers a clear Tokyo Shoyu, a spicy Szechuan Tori Paitan, and a vegetarian Hokkaido Garlic Miso.
Beyond the noodle soups, the menu runs to house-made appetizers, donburi rice bowls, and soupless yakisoba for anyone skipping broth altogether. Some guests reportedly come in and go straight for the Osaka cheesecake, bypassing the rest of the menu entirely.
The Streeterville shop sits on E Ohio Street. The Infatuation rated Birdman Ramen 6.5/10.
Beyond the noodle soups, the menu runs to house-made appetizers, donburi rice bowls, and soupless yakisoba for anyone skipping broth altogether. Some guests reportedly come in and go straight for the Osaka cheesecake, bypassing the rest of the menu entirely.
The Streeterville shop sits on E Ohio Street. The Infatuation rated Birdman Ramen 6.5/10.