Kanda Ramen Bbq - San Leandro

I expected more from this place based on the reviews. The tonkotsu ramen was very mediocre and disappointing the broth had no flavor, the ramen noodles were so so, and the ramen egg was overcooked. On a more positive note, the waitress was friendly. Ipersonally would not come back here even if I had a ramen craving. The ramen doesn't taste authentic.

My child wanted ramen for a late lunch, so we looked for a ramen restaurant in the area. The restaurant is nestled in an older shopping complex. We arrived at 3:15pm and were seated right away. We ordered chicken karaage, black garlic ramen, and fish katsu rice. The chicken karaage was pretty good, with crispy pieces that could use a bit more seasoning. The mayo dipping sauce was tasty. The black garlic ramen was decent with a noticeable flavor, although it could be stronger. The broth was rich and the noodles were firm. The chasu pieces were delicious and the eggs were cooked perfectly. The fish katsu rice had crispy and tasty fish pieces, with a large portion size. Overall, the food was good.

There are approximately over 100 Ramen eatery/restaurants in Bay Area (Sonoma County, Marin County, San Francisco, Eastbay and Southbay). After reviewing, Kanda Ramen with 4.7 rated so we decided to try out this place on Saturday at 12:30pm. Out of dozendifferent ramen menus, we ordered shoyu ramen which are most favorite ramen in Kanto Region (Yokohama and Tokyo area) inJapan. Make a long story short, presentation of toppings 2-stars, taste of soup 1-star, temperature of soup not hot enough andnot clear and noodles are too thick and over cooked, only good quality was friendly waitress (she might be the owner) services,5-stars. Out of over 100 Ramen eatery/restaurants, every single eateries are owned, operated and prepared by Non-Japanese so donot expect good quality ramen in Northern California (save money and eat a Nissin 's cup noodles instead) !!!!! Havesuggestions; make a ramen taste so that Japanese would like it, not American 's taste. Secondly minimize ramen menus, (1) ShoyuRamen, (2) Chashu Ramen, (3) Miso Ramen, (4) Shio Ramen and (5) Tantan-men. Eastern Japanese (Tokyo/Yokohama area) peopledoesn 't care much for tonkotsu style ramen which are originated in Southwest Japan (Kyushu area). Lastly, noodles to be thinneregg (yellowish color) noodles cooked not too soft or not too hard and soup broth to be clear and tasteful (no fishy taste).

The spicy tonkotsu ramen at this restaurant was the best we have had in the Bay Area. The grilled whole squid was simple but cooked perfectly. The fried oysters were delicately crunchy and had a delicious briny flavor. The chicken gizzard, chicken, and beef skewers were full of flavor and cooked perfectly despite their simple presentation. The service was extremely friendly, reminding me of a yakitori place in Tokyo that my Japanese friend once took me to many years ago. The prices were also very reasonable. Out of over 20 local Japanese restaurants we've tried in the past 6 weeks, this place is in the top 3. We are already planning to go back.

All aspects of the meal were exceptional. The broth was delicious, the noodles were cooked to perfection, the skewers were all fantastic, and the standout dish was the squid.