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Houston's new ramen joint serves its broth at more than 650 degrees

Over the last several years, Houstonians have developed a taste for a wide range of ramen. From the traditional tonkotsu at Tiger Den to the seafood-tinged, Asahikawa-style broth at Ninja Ramen and the vegan broth at Rakken Ramen, noodle fans are spoiled for choice.

Beginning next week, a new restaurant will introduce the city to “volcano” ramen.

It’s coming to Houston courtesy of Kazzan Ramen, a new restaurant opening this Monday, July 22. Located near the Heights in the former Star Fish/1751 Sea & Bar space (191 Heights Blvd.), the 3,600-square foot restaurant features an open kitchen, an expansive bar, and an outdoor patio.

Named for the Japanese word for "volcano," Kazzan serves its noodles in a stone bowl that’s heated to 350 degrees Celsius — more than 650 degrees Fahrenheit. When the broth is poured tableside through a cylindrical top, the steam shoots out like a volcanic eruption.

Photo by Tracy Ling

Kazzan Ramen opens next week.

Diners have six flavors to choose from — Shio, Shoyu, Karamiso, Sukiyaki, Curry, or Veggie Tantan — that come in either a traditional pork tonkotsu or vegetarian broth. As is typical at ramen restaurants, bowls may be customized with different toppings, such as marinated eggs, chashu pork, bamboo shoots, and more.

In addition to ramen, Kazzan serves dishes such as chicken karaage, gyoza, fried chicken wings, and Spicy Cream Fried Shrimp. Those who prefer rice will find bowls topped with different meat or vegetable options and curry. For dessert, dive into a bowl of kakigori, shaved ice topped with condensed milk that’s available in three different flavors, mango, matcha, and strawberry.

Pair them with both alcoholic and non-alcoholic cocktails created by Houston bartender Ilin Yang (Aya Sushi, Traveler’s Table). Choices include the Ube Bae (sake, arrack, lime juice, ube syrup, and guava juice), the Mount Boujee (Japanese whisky, sencha syrup, etc); and the Matcha In Your Dream (Japenese gin, lemon juice, lime juice, heavy cream, etc.).

Originally from Osaka, the concept recently opened its first U.S. location in Los Angles. Houston is only the second Kazzan location in America.

Owner Lianne Chang brings experience from operating Shipley Do-Nuts and Charley Cheesecakes. Kazzan is her first full-service eatery.

"We are incredibly excited to bring Kazzan Ramen & Bar to Houston," Chang said in a statement. "Houstonians will love trying this new and unique style of ramen with our dynamite lineup of specialty cocktails. We look forward to making Kazzan Ramen part of the Houston community and sharing our passion for great food."

The Heights and its nearby neighborhoods have become one of Houston’s most ramen-obsessed areas. In addition to Ninja and Rakkan, nearby options include Killer Noodle, Jinya Ramen Bar in the Heights Waterworks development, and a 24-hour location of Las Vegas-based Shokku Ramen on Studewood.

Kazzan Ramen opens at 11 am daily.

news-you-can-eat openings the-heights lunch dinner

Goldee's and Barbs Go North

2 Michelin-recognized pitmasters cooking up Texas barbecue joint in NYC

Photo by Will Milne

Kirbee's will stay true to the menus at the two barbecue joints that came before it. (Pictured: A tray at Goldee's Bar-B-Q)

Two important restaurants in the Texas barbecue scene have spawned a new project in a less-expected locale: New York City. Barbs B Q owner Chuck Charnichart and former Goldee's Bar-B-Q partner Jonny White will open Kirbee's, a restaurant combining classic dishes from both of its progenitors, at 55 McGuinness Blvd. South in Greenpoint (a neighborhood in Brooklyn) in about four to five months, White says.

Both White and Charnichart have led two of Texas's most well-regarded barbecue joints. Located in Fort Worth, Goldee's ranked No. 1 on Texas Monthly's list of the state's 50 best barbecue restaurants in 2021 and ranked No. 3 on the 2025 list. Charnichart, who worked at Goldee's, opened Barbs B Q in Lockhart in 2023. Earlier this week, Barbs earned an impressive three-star review in the New York Times. Both restaurants hold Bib Gourmand designations in the Michelin Guide.

Eater New York broke the news on February 24, and White caught CultureMap up with some additional written details.

As Eater points out, Charnichart brings creative dishes from her Lockhart restaurant like pork ribs with lime zest, Mexican-spiced brisket, and the famous "green spaghett" made with poblanos and cilantro. White brings lauded barbecue from Fort Worth that's more fit for purists, including smoked turkey, brisket, and classic sides.

For many, Barbs B Q represents the Texas barbecue vanguard. Now New Yorkers will be in on it, too.Photo by Bryce Gilbertson

White further tells CultureMap that the menu will probably be organized into plates and trays so that guests can sample one barbecue joint or the other.

White has been in New York for seven months after selling his shares of Goldee's. He's secured a building and is working with contractors to convert it for barbecue greatness. The two pitmasters will get to work together physically soon — although White doesn't spill the beans about whether Charnichart plans to move there or just visit.

Kirbee's exterior New York Kirbee's will take over this cheerful space.Photo by Jonny White

"Chuck is one of my best friends and an amazing chef," White says. "I’m super excited for us to be working together again and we are excited to be in New York!"

One of the adjustments the duo had to make to thrive in the Big Apple is to make do with a smaller smoker setup. Instead of traditional offset smokers — the large barrels Texas foodies are used to seeing out back at their favorite barbecue joints — Kirbee's will use smoker ovens. White confirms the decision was about space, but he's hopeful the more consistent cooking process will actually be better than the Texas norm. "I think it will be interesting for people to compare," he says.

The real question for barbecue-lovers who are in it for the culture: How will New Yorkers deal with the lines?

"I think they’re used to long lines and being served to order because of Katz," White says, referring to Katz's Delicatessen, an ultra-famous New York deli since 1888 that's known for its gigantic pastrami sandwiches. But if it's not the brisket that transports Yankees to the Southwest, the Texas pitmaster looks forward to introducing them to Waco's own Big Red.

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