Hachidori Ramen

Ever traveled somewhere and wished you could bring the dining experience home? Jessica Daez and her husband, Guillermo Paniza, have and they did. Hachidori, their sleek Little River restaurant, was conceived while the couple honeymooned through Japan—soaking up every last bit of flavors and culture to replicate in Miami. Daez, who’s run a successful food blog for years, enlisted MyCeviche’s Sam Gorenstein to articulate her and Paniza’s vision into a mixed Japanese menu that draws on the country’s most well-known dishes. Gyozas, bao buns and umami sticky bread are among the izakaya-style plates—all shareable and a good way to ease into a meal if you’re not one for handrolls, which you can also get to start. But we all know you’re really there for the ramen. There’s more than one way to get your Japanese noodle soup fix at Hachidori. You’ll get to pick from a couple of tonkotsu-based broths—all simmered for 20 hours—a lighter chicken-based option and a vegan shroom-and-onion stock that also cooks for many hours. If you hadn’t noticed, patience and precision were the other things the couple imported from Japan.