A big-deal ramen shop has opened on Greenville Avenue. Hinodeya Ramen & Bar, which comes from Tokyo and brings a new kind of ramen to Dallas, has opened at 2023 Greenville Ave., in the space previously occupied by BB Bop.
Hinodeya comes from Masao "Mark" Kuribara, a fourth-generation chef and restaurateur whose family boasts a 134-year history in the restaurant business in Japan.
This is his fourth restaurant in the U.S., and the first restaurant outside of California to specialize in dashi ramen — a noodle bowl whose broth is based on dashi, the seafood-based foundation of much of Japanese cuisine.
The dashi is made with kombu seaweed, bonito flakes, and scallops.
"Most Americans are more familiar with tonkotsu ramen," Kuribara says in a statement. "I want people to experience authentic Japanese cuisine through my ramen."
The noodles are made in San Jose, California, by Yamachan Ramen, and are thicker than those used for tonkotsu ramen, with some whole wheat in the recipe and a higher water content that adds a springiness to the texture.
The menu features three ramen options:
- the signature Hinodeya Ramen with chashu pork, bamboo shoots, soft-cooked egg, green onion, nori, sesame seeds, and scallop-and-pork oil
- vegan Creamy Ramen with spinach noodles and a shiitake-vegan-dashi broth
- Spicy Miso Ramen, which has a miso-dashi-chicken broth
For a limited time and in limited quantity this summer, Hinodeya Dallas will offer a cold dashi ramen, with lemons, diced chicken, scallion, and ajitsuke tamago.
Starters include takoyaki, lightly fried shisitos topped with katsuobushi, and fried Hiroshima oysters.
Designed by San Francisco-based Hiroshi Sengoku, Hinodeya's 60-seat dining room features espresso-stained white oak tables and chairs, a bamboo forest, and pendant lights. A wooden signboard on the bar says "Hinodeya" in Japanese and is the family's original 1885 design.
The restaurant also has a 450-square-foot patio with a fire pit, Japanese maples, and bamboo.
Hinodeya Dallas features a small selection of outstanding sakes and Japanese whiskeys. Japanese and American beer and a small selection of wines by the glass are offered as well. Kuribara is not just a chef but also a sake sommelier, certified by Japan's Sake Service Institute.
Kuribara’s restaurant group, SASALA Dining USA, owns three Hinodeya restaurants in San Francisco. His family's SASALA group also owns five restaurants in Japan.
Kuribara also cooked for the Japanese prime minister and President Bill Clinton when he was executive chef at the Japanese Embassy in the Netherlands in the late 1990s.
Hinodeya Ramen & Bar will open for dinner Monday-Sunday and add lunch soon. Reservations are not accepted, it's walk-ins only.