Marufuku Ramen opened a new restaurant in downtown Walnut Creek at 1630 Cypress St., in a former Extreme Pizza location. The shop offers indoor seating and a spacious patio. The menu centers on Hakata-style ramen broth made by simmering bones for more than 20 hours, with a chicken-based paitan option. Bowls typically include ultra-thin noodles, wood-ear fungus, a seasoned soft-boiled egg, scallions, and bean sprouts, with optional toppings such as bamboo shoots and sweet corn. The menu also includes izakaya items like takoyaki, spicy cod roe over rice, edamame, and yakitori. Wagyu specials, cocktails, and premium sake are available, with set hours throughout the week.
"Marufuku Ramen held a grand opening May 27 for its newest restaurant at 1630 Cypress St., a former Extreme Pizza location. It offers both indoor seating and a spacious patio. This ramen shop adds to the more than half a dozen others the San Francisco-founded company runs in the Bay Area, with even more locations in Southern California and Nevada."
"The kitchen's focus is on making the long-simmered Hakata-style broth treasured for its milky, porky richness. Here, the broth is made by simmering bones for more than 20 hours; there's also a comparable chicken-based version, topped with chicken chashu and chili powder, called paitan."
"Marufuku's bowls are typically accessorized with ultra-thin noodles, wood-ear fungus, a seasoned soft-boiled egg, scallions and bean sprouts. Guests can add other toppings like bamboo shoots, sweet corn and - in the case of the Chicken Paitan DX soup - a grilled chicken leg on a sizzling plate."
"The restaurant's menu is rounded out by the traditional offerings of a Japanese izakaya. There are mayo-and-fish-flake slathered octopus balls called takoyaki, spicy cod roe over rice, edamame and yakitori - tasty grilled bites on sticks. For the Walnut Creek shop, the kitchen is also offering Wagyu specials, cocktails and a selection of premium sake."
Read at The Mercury News
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