Noodle in a Haystack

Called the “most interesting ramen restaurant in America” by Bon Appétit, Noodle in a Haystack evolved from pop-ups in chef Clint and Yoko Tan’s home to a quaint Inner Richmond restaurant that serves just 12 guests each night. The nightly offering is a seasonal, eight-course tasting menu with Japanese-inspired dishes; highlights include pork belly karaage, tsukemono (pickles of the day), and a financier served with Tsar Nicoulai caviar and smoked shoyu crème fraîche. The main event, of course, is the ramen, from a tom yom patina to a duck shoyu version to the yuzu shio version that rocketed the self-taught husband-wife duo to Finalist status at the World Ramen Grand Prix in Osaka in 2017. With just a dozen seats, it’s a hard reservation to get, and bookings for each month open about three weeks prior, so set your alarm.