Yakamoz, a new ramen shop in Irvine founded by chef Taiwei Ding and Sherry Yuan, is making waves with its signature duck breast ramen featuring a light broth derived from poultry and shellfish. The shop focuses on quality over quantity by offering only two types of ramen, demonstrating a commitment to mastering the art of broth inspired by Tokyo ramen chefs. The menu is diversified with casual dishes and regularly rotated snacks, showcasing Ding’s culinary creativity and dedication to ramen perfection through impactful techniques and a thoughtful approach to ingredients.
Ding says he would rather perfect a simple, clean broth than make multiple varieties that are less precise in composition. The Tokyo ramen chefs I admire make 72-hour broths that are aromatic and flavorful, but afterward, your mouth feels clean - the broth is very clear.
Yakamoz's only other ramen features slices of American wagyu and slow-cooked tendon in a beef bone and oxtail broth, adding depth to the menu.
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