GONZO! Ramen Menu

Our umami-rich vegan ramen is made with vegetable broth that combines konbu seaweed, shiitake mushroom is served with noodles made with spinach and wheat. The noodle maintains a similar texture and flavor to the egg noodle, a perfect alternative that can be enjoyed by vegetarians/vegans. The most savory vegan broth is topped with tofu, sweet corn, green onions, bean sprouts, spinach, kikurage mushroom, mushroom oil, and skinny chili. We offer rice options to substitute noodles.

Tonkotsu ramen is a Japanese noodle soup made with a hearty pork bone broth base—ton means pork, and kotsu means bone. Gonzo’s tonkotsu broth is made of collagen-rich pork parts simmered in water over high heat until the collagen in the connective tissue transforms into gelatin, which gives the bone broth its silky texture. Gonzo’s premium tonkotsu soup combines our pork bone broth with chicken broth and dashi made with kombu seaweed and shiitake mushroom, adding the layered depth of umami. We pair the broth with freshly made thin, straight egg noodles, then topped with house-made pork chashu, marinated egg, green onions, and kikurage mushroom.

Our premium tonkotsu broth base is flavored with miso, Japanese fermented bean paste. Combined, it delivers a bold, hearty, and satisfying bowl of soup that is topped with pork chashu, marinated egg, green onions, and kikurage mushroom.

Chashu rice bowl is one of the most fulfilling rewards for you pork belly lovers out there! Chashu is a Japanese pork belly dish braised in a sweet and savory sauce. Our melt-in-your-mouth tender slices of chashu pork belly are served over freshly steamed rice topped with green onion and marinated egg.

The hearty and scrumptious dish combines panko breaded pork cutlet served over freshly steamed rice smothered in our original creamy curry sauce. The crunchy texture of katsu mixed with the flavorful curry sauce is the ultimate comfort dish that combines the best of the two worlds!

Skewer of succulent shrimp coated with panko breadcrumbs, deep-fried till golden brown and delicious. This Japanese fried shrimp called Ebi Fry (Ebi Furai) is a popular dish in Japan. Serve our shrimp pop with sweet and tangy tonkatsu sauce.

Delicious young green soybeans are often served in Japanese restaurants and izakaya, Japanese tapas-style pubs before entrees and main courses. The pods are boiled and are simple but addictive.

We kick up the humble edamame flavors with plenty of garlic and our house chili paste.

Juicy on the inside, crispy and golden brown on the outside, these Japanese fried dumplings are as ubiquitous as ramen in Japan. Ours is filled with ground pork and chicken. Like French fries to a hamburger, they are a match made in heaven to go with your ramen.

The vegetarian version of our gyoza is full of flavor and all so satisfying, you might not miss the meat at all.

Karaage is a staple in Japanese home-cooked meals; here, the squid is marinated, dusted with potato starch flour, and deep-fried in hot oil until golden brown and delicious. Served with togarashi pepper blend, and Kewpie mayonnaise for dipping.

Takoyaki, aka “Octopus Balls,” is one of Japan’s most popular Japanese street foods that originate in Osaka. The little round balls are made of dashi-flavored batter containing octopus pieces—served with aonori, fish flakes, takoyaki sauce, and a squirt of Kewpie mayonnaise. The dish goes well with beer and other adult beverages.

Freshly steamed Japanese short grain rice.