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New Menu Japanese Chinatown

Strings Ramen celebrates the arrival of spring with an all-new ramen option, created by executive chef Katie Dong, available for a limited time only, now through the end of May.

Chef Katie's new Gyu Ramen features slices of slow simmered, seasoned beef brisket, fresh diced yamaimo (Japanese mountain yam), aburaage (fried tofu puffs), soft-boiled egg, scallions, dollop of spicy douban sauce, sesame seeds, served in a rich beef broth with Strings' own made in-house noodles, $15.95.

Strings Ramen Executive Chef Katie Dong
Strings Ramen executive chef Katie Dong. Photo credit: The Uplifted

Since opening in February 2013, complete with its own in-house noodle-making machine, Strings Ramen remains one of Chicago's popular ramen spots. The 60-seat BYOB features 10 varieties of ramen, along with a full line-up of Yakisoba and Rice Bowl options. Open Sunday-Thursday, 11am to Midnight. Friday-Saturday 11am to 2am.


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