When I arrived on a Thursday at their opening time of 11:30am, the shop was empty. But one quick trip to the bathroom later, 5 or 6 tables were full! It's a good size restaurant, but the staff is somewhat limited to the husband and wife team, Tada and Pearl.
Wagaya's ramen is made from organic chicken and kurobuta pork bones. The soup simmers in different stages for two days and is carefully combined each morning and afternoon to create a delicate balance between umami, sweet, salty, and rich. In addition to ramen, they offer salads, appetizers and desserts. Beer, sake, and shochu also complement the food menu.
My friends and I all ordered the same tonkotsu tan tan men, but we were able to customize the spice level, noodle hardness, and broth saltiness to our own liking. The ramen was delicious and I enjoyed everything about it. The half soft boiled egg was exceptional!
To me, the gyoza was decent, but lacked flavor. However, my friend liked it because it was really juicy which reminded her of Xiao long bao.
Service was great here and Pearl is very friendly. Parking is limited in the lot, but there's plenty of street parking available.
They are open for lunch from 11:30am to 2pm and reopen for dinner from 5:30pm to 9pm. Closed Mondays.
Wagaya
2080 South King Street
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