"This is the go-to place for consistent, basic ramen. The bowls are well put together with ingredients that create a balanced flavor. I've tried the tan tan (sesame seed broth), Miso Shoyu, and Tonkatsu here, and while they were good, they weren't amazing. However, I would still come back and be satisfied. The noodles are cooked just right, holding up well in the soup without getting mushy. The prices are a bit high, but that's expected given the location. The service is excellent and makes the whole experience easy. The Tonkatsu broth has a light pork flavor, but the chashu that comes with the bowl isn't as good as the kakuni style you can add on. I recommend getting the kakuni addition as it really enhances the overall bowl. The Tan Tan ramen was creamy, nutty, and decent overall. It's made with chicken instead of ground pork due to customer feedback, which is understandable. Overall, Ramen Underground serves up a good bowl of ramen with tasty broth and well-cooked pork. If you enjoy this spot, the owner, Yoshuke Takahashi, has a Japanese curry restaurant in the Richmond as well."
