OPINION: Answer your hunger for ramen at Tomukun Noodle Bar, Ann Arbor

A restaurant review for ramen lovers and noodle newcomers

by JAMES CASON
Deputy Editor

What comes to mind with the words – ramen noodles? A white styrofoam cup in the kitchen cupboard filled with a precooked and dried block of noodles, accompanied by a seasoning packet? Or authentic ramen noodles complemented by fresh veggies, tender proteins in a hearty broth served at a local noodle shop? I recently took a trip over to Tomukun Noodle Bar in Downtown Ann Arbor, with an empty stomach, to speak with the owner about his restaurant and try some of his recommended dishes for a ramen newcomer.

Opening the noodle bar

“I just kind of took a leap of faith and opened a restaurant,” said Tom Yon, owner of Tomukun Noodle Bar. “It’s kind of good to be young and naïve, not really understanding the risks involved. (There was) a lot of blood, sweat, and tears, but I got it to work.”

Yon, 38, graduated from Michigan State University in 2004 with a degree in economics. He worked in the finance industry but got burned out and considered taking over his family’s dry-cleaning business of 25 years. In April 2010, Yon decided to open Tomukun Noodle Bar after seeing some of his college buddies start a successful Thai restaurant chain. He saw a need for good Asian food in the area.

In 2014 Yon opened his second restaurant, right next door to the noodle shop – Tomukun Korean BBQ. Yon stays busy juggling work between his restaurants, marriage, and raising his three-year-old son.

The vibe

Located in the heart of U of M’s campus on East Liberty Street, university students, staff, and city residents can dine-in or choose to carry out or get delivery service from Tomukun. The oblong restaurant interior is sleek with dark wood seating and flooring, recessed lighting, and oversized framed art. It projects a chill vibe to work from a laptop, talk with a friend, text during a meal, or sit back and listen to cool music from Yon’s Spotify playlist, like Childish Gambino – Redbone.

Why ramen?

Yon’s passion project started as a business idea to incorporate a part of his life and Korean culture – growing up with noodles. Yon says that noodles have always been a comfort food in the Asian community, much like mac-n-cheese for many others.

The ramen noodle experience starts with just the right noodles, and Yon imports fresh wheat flour ramen noodles from Japan. Next comes the broth. There are several typical broth flavors in the ramen world, including Shoyu (soy sauce), Shio (salt), and Miso. It’s all about well-developed and complex broths! The selection of secret spices and recipes belong to each ramen chef; no two are the same.

“It takes about 10 hours to prepare the broths each day,” said Yon.

Protein selections for the noodle dishes at Tomukun include roasted pork belly, crispy chicken, shredded roasted duck, pan-fried ground pork, marinated roast beef, and various kinds of seafood. The restaurant is happy to interchange menu items and accommodate customer preferences.

Ready, set, eat!

Yon asked about my food preferences and quickly selected an appetizer and ramen dish for me to slurp away!

• Tempura shrimp buns ~ deep fried crispy shrimp, spicy mayo slaw, cilantro, red onions, thinly sliced jalapenos, and fresh lime juice [$8]

Oh my! These little delights got me together! The spicy mayo slaw and jalapeños punched me good, and the flavor was to die for. The soft bun meeting the crunchy shrimp sprinkled with lime juice was just the right galactic combination. It’s a “must-try” item.

• Tomukun Ramen ~ Roasted pork belly, spinach, bamboo shoots, scallions, naruto fish cake, and hard-boiled egg in a rich pork broth (I substituted the pork belly for beef) [$13]

The beef was tender and sweet, yet savory – like your grandma’s pot roast but in a soupy bowl. As I’d requested, the flavor was spicy in addition to a delicious homemade chili oil poured atop the tasty broth; this added a zesty kick to the loveable, hearty noodles.

U of M student, Anthony Tricano, sat at the bar with his headphones on while he ate his noodles. He mentioned that he enjoys the pork buns and spicy beef ramen and dines at Tomukun once or twice per semester.

“I actually want to try their kara-age and rice with fried chicken,” said Tricano. “Back home from where I’m from in the Philippines, we usually have ramen with a side of gyoza, Japanese dumplings, or kara-age.”

The final verdict

The food, atmosphere, and service are well worth a shout-out and a visit for lunch or dinner.  I left Tomukun super full, the bowl only half empty, and I asked the server to prepare my remaining noodles to go.

“No worries, most people don’t finish their bowls. There’s a lot of noodles in there,” said a server at Tomukun.

Other tidbits:

• Tomukun Noodle Bar is named after Tom Yon; his former Japanese employer respectfully addressed him as “Tomukun.” The name stuck with him.
• Yon’s business partner named Dan is his younger cousin. They are like brothers.
• The ramen price point at Tomukun is $13 to $15 (full menu).
• Here’s a beginner’s guide to ramen styles before your next visit.
• Yon’s desire is for everyone to leave Tomukun with a smile; and if nothing else, a new experience.

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