Ramen Kagawa is a relative newcomer to downtown Phoenix’s dining scene but it’s already making a name for itself due to its flavorful, creamy creations. Chef Yuji Iwasa’s background in French and Chinese cooking influences the menu. All of the ramen dishes are sure to satisfy, but consider trying the spicy miso tonkotsu ramen with pork broth, spicy miso, pork chashu, and vegetables.

SoSoBa first opened in Flagstaff in 2014, but the Valley was fortunate enough to get a downtown Phoenix location a couple years later. The hip eatery offers less traditional variations of ramen favorites like the vegan Mothra made with rice noodles, green curry, broccoli, marinated fried tofu, peas, bok choy, mint, Thai basil, and fried garlic. Don’t forget to check out the cocktail menu, where customers will find the Heyday Mainstay made with vodka, angostura, simple syrup, ginger beer, lime and mint.

Clever Koi is as much a night-out destination as it is a ramen mainstay thanks to its stylish atmosphere and incredible lineup of cocktails like the shareable scorpion made with rum, gin, brandy, orange, lime, orgeat, and passion fruit. Plus, it recently introduced two brand-new ramen dishes, the vegan shoyu ramen and the spicy kimchi ramen and revamped a go-to on the regular menu, lemon pepper chicken ramen.

This family-owned restaurant has been a part of the Phoenix dining community for 14 years and running, sharing its delicious Japanese fare. There’s so much on the menu, from sushi to lobster, but diners can’t get enough of the shio ramen, which is topped with yakibuta pork, bamboo, green onion, narutomaki, and wakame.

This modern sushi and ramen hot spot has quickly expanded in Arizona from one location to three since opening in North Scottsdale in 2017. Its high-end atmosphere makes for a perfect date-night destination, so long as you can find a polite way to slurp your noodles. Start with the papaya salad or crispy tuna. Then you can’t go wrong with the spicy, namesake Obon ramen made with spicy red miso, chicken, pork belly, black and red garlic oil, bonito flakes, and egg.

This award-winning ramen bar has been a college town staple for years. It’s also the perfect place for large groups as the wide variety of options ensures there will be something for everyone. Starting with nine broth options — from traditional shoyu to spicy chili pepper to vegetarian. From there, choose a protein and opt for a combination of toppings. Consider getting a little adventurous with the Spam combined with the ‘original’ vegetable toppings, which includes fresh spinach, sprouts, scallions, and carrots.

Tampopo Ramen touts itself as being the Arizona’s original hakata ramen spot bringing the simple and popular variety of Japanese ramen to Tempe. The noodles are made in-house daily with a machine imported right from Tokyo to make its seven ramen variations. Spice lovers should opt for the Ultra Spicy made with the restaurant’s original pork bone broth, house hot sauce, chili oil, a roasted pork slice, seaweed, white onion, bean sprouts, a soft-boiled egg, scallions, and sesame. For extra, earthy flavor, add gobo.

Hachi Ramen is a not-so-hidden gem known for its flavorful and creamy broths developed by chef Bradley An, a lifelong ramen enthusiast who opened the restaurant out of disappointment in not being able to find a perfect ramen in Arizona. Choose between the classics — spicy miso, tonkotsu, miso, or shoyu — or opt for the Hachi special with miso broth and chashu pork.

This ramen favorite prides itself on its traditional Japanese fare. Not only did the owner and chef Jay Zhou earn his chops learning to make ramen in Nishikawa, Japan, but the noodles are also made fresh from scratch using a Japanese machine. Choose from classics like miso and shio ramen, or try one of the specialties. The Nishikawa Black is a popular option made with pork broth, pork chasu, green onion, menma, kikurage, black garlic oil, fried onion, sesame seeds, seasoned egg, and nori, served with straight noodles. For extra flavor, opt for more of the homemade black garlic oil.