Maruhachi Ra-men Westend

"Open for: Lunch and dinner Price range: $$ Don’t worry, the queues for this West End ramen favorite move fast, and it’s always worth the wait — especially if you’re a noodle fan. Each day this small ramen shop makes 500 4.4-ounce balls of noodles, which rest for 24 hours before being cooked and slurped up. Hailing from Japan, Maruhachi favors a silky rich chicken broth over the heavier pork-based tonkotsu. Prepare to be enchanted — and don’t miss out on the egg. It’s consistently the best in the city. Know before you go: As the Maruhachi empire grows to several ramen-ya, check the website for details on specials only available at specific locations." - Nikki Bayley

"You always remember your first, right? Well, Marutama is where I finally understood “Umami,” and I will never forget that. This funky, jazzy, 3 year old, Japanese-run noodle house is, hands-down, the best ramen in the city. I keep wanting to try other menu items, but I can’t bring myself to not order the Ultimate Richly-Textured Cloudy Chicken Soup (pictured). Add a Yaki Cha Shu (grilled pork belly—also pictured) if you’re extra hungry; you’ll be glad you did." - Amer Alkhatib

"Marutama Ra-men, West End Stanley Park by Amer Alkhatib. You always remember your first, right? Well, Marutama is where I finally understood “Umami,” and I will never forget that. This funky, jazzy, 3 year old, Japanese-run noodle house is, hands-down, the best ramen in the city. I keep wanting to try other menu items, but I can’t bring myself to not order the Ultimate Richly-Textured Cloudy Chicken Soup (pictured). Add a Yaki Cha Shu (grilled pork belly—also pictured) if you’re extra hungry; you’ll be glad you did."

"There are some things that are bad to customize, like family photos on sequin pillow covers. Being able to customize at Marutama Ra-men, though, is why it’s is one of our favorite places to get ramen in Vancouver. Get their signature Tamago Ramen and choose your spice level (either mild or spicy - or ask for a side of their spicy sauce) and your noodle firmness (soft is ‘yawamen’ and al dente is ‘katamen’), then sprinkle some garlic chips and sesame seeds on top. You can order an extra egg, seaweed or braised pork to your bowl or add pork belly. And if you want an essentially bottomless bowl of ramen, keep adding extra noodles or broth for a few dollars, which if you do enough times you technically never have to stop eating while you’re here." - Shelley Mason