Kaduya
Your old-school ramen-and-dumpling hookup.
Photo by Xavier Girard Lachaîne
“The ramen noodles at Kaduya are made daily at the atelier attached to the shop. Dough for the gyoza and wontons is made twice a day; it’s so delicate that they have to adjust the amount of flour depending on the temperature and humidity. For appetizers, ask for pan-fried gyoza as well as the velvety soft-boiled variety; they’re both amazing. After that arrives, order ramen—either the shina soba broth or the spicy, sesame-based tantanmen. What this hole-in-the-wall lacks in atmosphere, it makes up for in quality and execution.”
—Naomi Pomeroy of Expatriate and Beast, both in Portland, Oregon
