We specialize in making beef bone broth ramen with black truffle and olives. Our menu special includes beef bone marrow and ox tail ramen. As well as tsukemen, ramen with dipping broth on the side. As ramen lovers, we are trying to offer something different than what people usually find in restaurants which are mainly pork and chicken broth.
Ushi Taro began as my partner and I decided to bring something different to the ramen scene in Bay Area. It took us more than half year to find the location and trying to make the ramen taste the way we wanted, we also tried many ingredients before we decided which ones go into the broth and on top of our ramen.
As we opened the restaurant in June 2018, we have learned a lot more while serving customers, and we will keeping learning and improving as we go. We really appreciate your business and input to make Ushi Taro better. Please #tag us on Instagram, at #ushitaro. Thank you!