Kayava brought Masuo Onishi's ramen concept to the West Coast for the first time, landing in Belltown under Plenus Co., Ltd. Onishi also owns Tsurumen Davis in Massachusetts, and the recipes here follow that same house-made approach: noodles made in-store using traditional Japanese methods, soup simmered fresh, and chashu pork and menma prepared from scratch rather than bought premade.
The Chicken Paitan Ramen anchors the menu as its recommended bowl. Regulars point to the broth as the kitchen's strongest asset, even as experiences around it — service, consistency, takeout — have been known to vary.
The Chicken Paitan Ramen anchors the menu as its recommended bowl. Regulars point to the broth as the kitchen's strongest asset, even as experiences around it — service, consistency, takeout — have been known to vary.