Terakawa Ramen keeps its focus narrow. The chef's recipes trace back to Japan's Kumamoto region, and the broth is simmered for two days to develop its flavor. Noodles are handmade in-house in two styles — a thick, wavy traditional egg noodle and a thinner, straight Kyushu-style noodle — both cooked al dente so they finish cooking once they hit the hot broth.
The restaurant sits in Philadelphia's Chinatown, where it draws a steady stream of regulars into a small room. Diners consistently point to the broth and egg preparation, alongside service that stays efficient even when the space is packed. The Infatuation gave it an 8/10.
The restaurant sits in Philadelphia's Chinatown, where it draws a steady stream of regulars into a small room. Diners consistently point to the broth and egg preparation, alongside service that stays efficient even when the space is packed. The Infatuation gave it an 8/10.