Since opening in mid-2020, the Sazan Ramen team has aspired to bowl over their guests with specialty ramen dishes.

Third-generation restaurateur Taiki Wakayama and restaurant consultant Darrel Oribello helm the ramen shop, specializing in paitan—a creamy, chicken- and pork-based broth. Both Wakayama and Oribello are also behind other local spots, including Endo and Daiboku.

What’s special about it?

Chef Shun Shiromo, who spearheaded the menu at Tsuta—the first Michelin Star ramen shop in Japan—created the ramen served at Sazan. The broth is made using a mixture of chicken paitan and pork tonkotsu—a pork bone-based soup—that are combined at the end before serving.

The hands-on process takes six hours, Wakayama said, and creates a light but creamy broth.



“Shun is a real scientist,” Wakayama said. “Because saltiness can make or break the ramen, he calculated the salt content of each ingredient for every ramen we make. By the way, the perfect ratio is 1% salt content per bowl.”

Sazan Ramen's signature dish, the Paitan ($14.25), is served with arugula, ajitama—a Japanese soft-boiled egg soaked in soy marinade—red onions, and chicken or pork, with the option of spicy or mild. (Courtesy Dani Parsons)

What’s on the menu?

The signature dish at Sazan is the Paitan, served with arugula, ajitama—a Japanese soft-boiled egg soaked in soy marinade—red onions, and chicken or pork, with the option of spicy or mild.

The dumplings made by neighboring restaurant Steamies Dumplings, which are hand-rolled daily and made from locally sourced ingredients, are also a popular choice, Wakayama said.

Steamies Dumplings are served at Sazan Ramen, which are hand-rolled daily and made from locally sourced ingredients. (Courtesy Dani Parsons)

In his own words

“We want Austin to experience true Japanese cuisine how it is meant to be experienced,” Wakayama said. “We are passionate about transparency and will share our recipes with anyone who asks.”