A Slurping Good Time at Myzen Ramen
The signature Myzen Ramen bowl.
Owner Sterling Zhuang knows that people may wonder what a Chinese guy is doing opening a Japanese ramen restaurant.
But Zhuang spent six months living in Tokyo, learning the finer points of ramen from a Japanese friend, before opening Myzen Ramen in Sunnyvale this summer. He also hired an all-Japanese crew for his kitchen.
The results?
One top-notch ramen establishment. And that’s saying a lot, given the plethora of ramen places in the South Bay.
I was invited in as a guest of the restaurant recently. I took along my Japanese-American husband, who of course, was quite skeptical at the start. But in the end, he was won over, having eaten his words, and a whole lot more.
Lone diners can sit at the bar that fronts the kitchen.
The brightly-lit dining room has tables packed close together. But you understand why when you see the lines at lunch-time. At dinner on a weeknight, the place was still nearly full.