The savory noodle soup from Japan called ramen rings both the yin and yang bells of the culinary universe. Its soul is inherently simple and accessible — just a rich broth full of hand-cut noodles appealing to most every palate. But that base also serves as a wonderfully blank canvas for today’s epicurean artistes, with various ramen creations featuring everything from black truffles and otherwise bizarre fungi to braised pork belly, seared foie gras, poached quail eggs, and all manner of obscurely cooked meat.
Altogether, ramen is the perfect fodder for a chef showdown, which is why the Goodland Hotel in Goleta is hosting a battle to crown the “Ramen King of Santa Barbara” for the second year in a row, with a portion of the proceeds going toward No Kid Hungry. Last year’s champions from Sama Sama Kitchen will not be back to defend their title, but the returning participants include the Kimpton-owned hotel’s Outpost restaurant, Finch & Fork, Wildwood Kitchen, The Black Sheep, and The Hungry Cat. There are also two new establishments: Empty Bowl Gourmet Noodle Bar and Zimzala, a restaurant from Kimpton’s Shorebreak Hotel in Huntington Beach. Those who opt for the $60 VIP tickets also get a ceramic bowl to take home, made by Santa Barbara street artist Armando de la Rocha.
Here, Zimzala’s chef J.T. Walker gives us his perspective on ramen and the showdown.