Japanese food is incredible here, as it is throughout the Bay Area, and the city is also known for its many Ethiopian restaurants, notably Ensarro (357 Grand Ave). The excellent Burma Superstar (4721 Telegraph Ave) is a favourite with the Warriors players and other admirers of Burmese cuisine, and Soi Four (5421 College Ave), serving Thai food, was my first taste of the wonders of the Oakland restaurant scene. The newest of them all is Itani Ramen, which serves delicious variations of the voguish Japanese broth, all with house-made noodles.

In summer nothing could be cooler than a noodle salad version of ramen. Japanese-American Chef Kyle Itani’s ramen was inspired by Chinese chicken salad and hiyashi chuka somen, a popular summer dish of thin wheat noodles. The overall flavor of the dish is light and refreshing; Itani explains that the ingredients have complementary contrasting textures of chewy ramen noodles against sweet raw corn, crunchy sliced snap peas and gushingly ripe cherry tomatoes, with a dashi soy dressing, all combining for a harmonious bowl of noodles.

// At chef Kyle Itani's Itani Ramen (1736 Telegraph Ave.), counter service and slurpable cuisine keep the vibe relaxed, but the seasonally changing menu shows finesse and an intimate familiarity with Japanese food. Daily "genki" happy hour specials (from 3-5:30pm) and a dessert and snack vending machine sweeten the deal. // As the unofficial centerpiece of The Hive, Calavera (2337 Broadway) immediately beckons with exposed brick, soaring ceilings, an open kitchen, and a meticulously organized wall of spirits.

Kyle Itani first brought his passion for Japanese cuisine and culture to Oakland in 2012, when he opened Hopscotch, a diner serving classic American dishes with a Japanese twist. With his downtown Oakland restaurant ITANI Ramen, chef Itani offers his own izakaya, an informal Japanese bar that serves drinks and snacks. Focusing on traditional Japanese flavors, ITANI Ramen serves small bites, donburi bowls, cocktails, and ramen.

There’s no shortage of restaurants in Uptown, but we’re fans of this spot from Hopscotch chef/owner Kyle Itani for piping-hot bowls of miso pork ramen. Pair the classic menu item with izakaya-style bites like cucumbers and kimchi, house-made gyoza or crispy pig ears. Just be sure to save room for some mochi from the restaurant’s dessert vending machine.

For handmade ramen noodles, Jung suggests Itani Ramen in Oakland. “Chef-owner Kyle Itani actually makes his own noodles every day on site. His intense porky broths are fortified with dashi, which lends a back note of seafood brininess to up the umami factor.

Located in the heart of Telegraph Avenue, Itani is known for serving regional Japanese ramen. Prefer oxtail over pork?. That’s not a problem at Itani, although their pork miso ramen is a popular dish, too, so maybe consider ordering both.

You can’t go wrong with the seasonal ramen bowls at Itani Ramen though we’re partial to the miso pork ramen in particular. The space is super cheery and the most fun is that the desserts come out of a vending machine!