Maruhachi Ra-men

The restaurant stands out for using chicken-based broths instead of classic tonkotsu, which surprises customers used to the pork recipe. The space is praised as cozy and calm, ideal for a quick meal in the West End.

The house

What people say

Comments inspired by 3,089 reviews, summarized with AI

• Everything was freshly made, and the broths and toppings of each ramen were fantastic — the chili oil on the side is great and very spicy.

• From the first spoonful you can tell they put a lot of care into every bowl — the broth is rich and flavorful without being too heavy.

• The chashu was melt-in-your-mouth tender, and all the toppings felt thoughtfully balanced.

• We ordered the Aka and the ground pork ramen — the flavors just exploded from the first sip.

• The noodles have that perfect chewy texture, and there are sauces on the side to customize your bowl.

• So good — a deep paitan soup, and I love that they offer a free kaedama.

• I highly recommend the aka ramen: a deeper, richer taste that feels especially hearty.

• The vegetable broth is rich and creamy, layered with umami, and served with crispy tofu, sweet corn and greens.

• The miso ramen was absolutely incredible — easily the best I've ever had.

• Maruhachi is my favorite ramen in town — great value, and I love the broth and the tamago egg.

Hours & location

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