that's hot

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

fit to print

New York Times critic awards Houston restaurant 2 stars in glowing review

Courtesy of ChòpnBlọk

undefined

Let’s just call 2025 the year of ChòpnBlọk. In a review published Tuesday, December 16, the New York Times has awarded the Houston restaurant two stars (“very good”).

Written by chief restaurant critic Tejal Rao, the review touts many of the same qualities that the Times already praised when it included ChòpnBlọk on its list of America’s 50 best restaurants.

Rao writes that she usually avoids restaurants that serve food in bowls, but she’s impressed by the way that chef-owner Ope Amosu has put a West African spin on the concept.

“For inspiration, Ope Amosu looked to the kind of chain restaurants that were built to scale, where flavors are often subdued to appeal to the broadest possible audience, focus-grouped to death. But the delight of ChòpnBlok is in its sure sense of self, its lively, multidimensional cooking and clear, delicious vision for modern food from the Black diaspora,” Rao writes.

She singles out specific dishes, including the Nigerian red stew with short rib, the Black Star bowl with shrimp, and the signature Motherland, made with chicken, greens, and plantains. “It’s utterly simple, but draws you in for more with the mouthwatering twang of not-too-much MSG — an international shortcut to building umami that tends to be used carefully, and layered with other forms,” she writes.

The review also touches on the way Amosu switched the restaurant from counter service to full service — described as “warm, informal, and quick with the jokes” — and his time working at Chipotle to learn the basics of the restaurant operations.

A two-star review is only the latest instance of ChòpnBlọk receiving national attention. In addition to the Times 50 best list, Esquire recently named it one of America’s best new restaurants. The Michelin Guide awarded it a Bib Gourmand designation for 2025. Amosu earned a semifinalist nomination for Best Chef: Texas in the 2025 James Beard Awards.

news-you-can-eat media