Yoko & Clint cook some very beautiful and delicious dishes at their home in Daly City, where a majority of these seatings take place. It's a fun and intimate experience, as you sit at a communal table right next to the kitchen, where you can view the couple preparing the food. Their dog Toto is a cute greeter and presence throughout the meal. The bigger table with attachment fits 11, and there's also space for a few on the couches. When Clint brings out each course, he describes the ingredients and preparation work that went in to everything, which is quite informational and enlightening. In our 5 course ramen seatings, we had two small plates/bites, a bigger appetizer, a side of pickles/veggies, the main ramen course, and a dessert in total. It's BYOD, but they offer a couple of drinks to purchase as well. They start off with their deviled ramen egg, which is garnished with fried chicken skin, salmon roe, pickle, and packed with mouthwatering smoky, fishy flavor. I have to echo everyone's sentiment in saying these are the best deviled eggs I've ever eaten, and are not likely ever to be topped! It's unbelievable how much time, care, and precision is put into just half of an egg bite, but it definitely shows. During my two visits, the second dish that came out was the "Hokkaido style tar-tart", which includes a menagerie of marinated seafood topped with Santa Barbara uni, sitting on a rice wafer. It's a great appetite-whetting bite of the ocean, and also my boyfriend's first time eating uni - which he loved! For our bigger appetizers, they've made a pork belly karaage and a gyudon. The pork belly karaage had a nice light crisp fried coat just perfect as to not weigh down our stomachs right before ramen. It came with a sauce that tasted like a muted Thousand Island dressing but paired so great with the pork belly, that I was pressing my karaage pieces to the plate to soak up any trace of it. The salad that accompanied the karaage was so well tossed in their homemade veggie-grette - the best salad dressing I've ever had! The gyudon was a nice homely comfort bowl of rice with tender beef slices and cooked down onions.The rice they use is a premium Japanese rice, which made it so fluffy and moist - I ate every last grain. In my first seating, the pickles they served right before the ramen were shaved celery and baby ginger... literally two of my most hated root vegetables! It was so amusing because I always pick pieces of these out of whatever dish I'm eating. However, they selected and pickled these well that the celery was tolerable while retaining that dirt taste, and the ginger became somewhat addictive with the spice and katsuobushi. The second time around, the baby ginger returned and I got to taste their daikon flavored with yuzu, which was less wet and more bitter than the ones at restaurants - a great palette cleanser for the oncoming ramen. Yoko & Clint's attention to their ramen recipes is superb. They fly Shimamoto ramen noodles in from New York, and the chew, texture, and flavor hold was excellent. In my first experience here, I had the ma-ze tan tan men, and I fell in love. Best non-traditional ramen ever. The flavors of the ma-ze tan tan men made it so perfect: the juicy chashu, the crunchy blanched bean sprouts, the earthy mushrooms, the fresh cilantro, and that chili sauce! The idea is to break the poached egg and mix it with everything, like a carbonara. It was flavor and texture heaven. I just came back from the yuzu shio seating, which was also amazing. Basically, they make a chicken stock and fish stock laboriously and mix it together with citrus, which is my crudest simple explanation. The broth is very light, but complex with so many flavors folded into it. The shio flavor has a unique acidity from the yuzu citrus and fishiness from the different fishes that went into it. I love how the chicken literally tastes like plump ham slices, how generous the homemade wonton shrimp and pork filling is, and the added touch of pink peppercorn for spice and aesthetic. For dessert, we've had their homemade froyo and dorayaki. The froyo was topped with crepe crumbs, matcha granola, and a strawberry jam. It was creamy, icy, crunchy, and texturally fun and yummy, with well balanced flavors! The other dessert I had, the dorayaki, blew my mind! The pancake patties were so small, delicate, and fluffy. They were excellent vessels for the whipped cream, brown sugar, and fresh persimmons. If I could, I would have swallowed everyone else's whole! I am absolutely blown away and so grateful that I found Noodle in a Haystack. It was perfect for me as I live nearby, so it's extremely convenient for me to go to any seating... The hardest part is waiting for a month for the actual seating, as they release their availability a month prior to the dates. The seats sell out in the first minutes they open, so you really need to have that alarm set for this extraordinary meal! read more

See all

All dishes were fantastic! Best chawanmushi and ramen I've had by far! Atmosphere is also very nice, great music, intimate setting, courses came out promptly. The chefs and Pearl were so inviting, informative, and are very genuine people! My husband and I had a great time here and would definitely recommend! read more

See all

Fantastic ramen pop-up in Daly City. This is a small pop-up restaurant inside a couple's house (Yoko and Clint) in Daly City. You'll sit around a shared table that seats 8 or at a sofa that seats 4. It's intimate and you can / should certainly talk to your neighbors and the hosts. To be clear, I'm not a ramen guy. I lived in San Mateo and tried many of the 'best' ramen places, including Ramen Dojo, and I've always been unimpressed. Friends are constantly dragging me to ramen places, which I've started calling "Asian mac-n-cheese." (This insight came after many drunk/high nights, when Wisconsinites like myself rush home for a late night Easy Mac, and my Asian friends whip up some NongShim Black Instant Ramen.) But now I understand what ramen can be. This was delightful, intricate, packed with layers of flavor and just the right balance of umami. The Ajitsuke Tamago (ramen egg) was divine. zomg. This pop-up reminded me a bit of my experience at Lazy Bear in the very early days or at Ichido. That is to say, I loved it. It's great to meet the chefs and entrepreneurs that pour their heart into a craft culinary experience. Yoko and Clint were fantastic hosts and I'll remember the meal for a while. Pro: + Friendly hosts + Craft culinary experience with exquisite care put into every detail + Fantastic ramen and delicious appetizers and amuse bouche + BYOB. I recommend studying the menu and Googling for a quality pairing - this meal deserves a good match. Cons: - $60 prix fixe, but reasonable given the quality and care put into the meal - Difficult to get a reservation - sells out in minutes each month. - Located in Daly City, so a bit of a trek for carless city residents - Not great for a date given the communal seating and inability to linger given the multiple seatings - No alcohol pairing available (yet, I hope!) read more

See all

It was yummy and some dishes were creative, but really not worth the price nor hype in my opinion. For $150 pp I would expect to be blown away. Their chili oil wasn't even homemade. I've had a 10 course kaiseki at that price in comparison. They're good people, I wish them all the success in perfecting their craft. Try it for yourself! But maybe just the one time. read more

See all

Noodleina Haystack, the main ramen concept restaurant It's not just ramen, it's the Omakase menu. It's gorgeous!!! Every dish is delicious!a drop of soup There's no juice left! The restaurant is run by a married couple. The male chef used to cook ramen in Japan. First place in the race. The cook was good at baking, so the couple worked together. The restaurant looks small but it's big inside. There is no open fire in the open kitchen. The dishes will show up in front of you one by one. show, and people are super nice. Ramen is the highlight! It's got some mochirice in it. So it's a little more resilient than traditional Japanese ramen. $130 Menu: 6-8 course menu $180 Menu: Chef's Choice Menu $275 Menu: 10 courses (including 1 treasure) + A5 and beef sandwiches) + Five types of chefs keep sake. Cooks try different models every month, such as the April HKCEE. Considering two performances in the evening during the week, sake sharing will continue on the weekend. read more

See all

It is challenging for me to describe how much passion and effort they put into the quality of their food. When I first arrived outside the restaurant, everyone patiently waited for the door to open on the dot. When the door opens, we are warmly greeted inside and check in promptly. There was a space on the right side to hang our coats and store our umbrellas since the rain was torrential. When I first sat down, I noticed how vast and spacious the restaurant was, with a beautiful large countertop leading to an open kitchen. The first course came, and despite how assuming it looked, that single bite packed such a large amount of flavor that I knew it was going to be a lovely evening. The subsequent dishes that followed were also not what it seemed, but the flavor did not clash for me. I had plenty of sake pairing during the meal that you never thought would work with that dish, but the pairing was pretty on point. I had lots of new sake I had never drunk before, and I had taken plenty of photos of each bottle so I could find it later when I wanted to. The owners are amiable when conversing with everyone and answering questions on the dish in particular or if they have any recommendations on another restaurant they like. It is not an experience I can elaborate on in detail, but rather, you have to experience it to know how different it is from all the restaurants I have experienced in the Bay Area. I will return to try their dishes when they rotate them again for the spring time. read more

See all

Noodle in the Haystack is an authentic experience of a passionate chef who has traveled abroad to Japan and is looking to bring his experience and food back home to the Bay. If you're lucky enough to get a reservation, this experience is definitely worth the money that you pay for it. 1. The food was outstanding. You can tell that there was a lot of thought put into each dish, including the story of the ingredients and how they play into each other. The chef has been experimenting with creating his own noodles, and its a shame that we aren't given more to feast on, as you can taste the hard work that has gone into them. Noodle in a Haystack also incorporates ingredients based on their seasonality, ensuring that only the best quality and freshness are presented. The "Pig in a Blanket" (Potato wrapped with Wagyu) was definitely spectacular, as the richness of the Wagyu played well with the creaminess and starch of the potato. 2. There are a few unique aspects about this place, including their expensive water filter which produces high quality water that is a treat to drink. 3. The chef is an enthusiastic Bay Area native who wants to bring the Japanese eating experience back home, and you can tell that he is authentic about his passion. He is extremely engaging and will go into detail about each and every dish and the reasons that went into producing it. By some standards, he would be considered an amateur chef, but doubters beware, with more time and experience, he will soon prove to be a chef that sets the standard for the Japanese Fine Dining experience in the Bay Area. 4. The ambience was very nice, as there was a lot of lighting to showcase the kitchen as well the process of making each dish to be served. 5. The only complaints that we would have are that we were still hungry after the meal; perhaps an add-on to the meal is something that can be incorporated into a future menu. The portions are not what I would call generous, though there is a strong argument to be made that the higher the quality the ingredient, the pricier it is, therefore cutting into the amount that can be provided. All-In-All, you would be lucky to get a reservation here. It is worth the price and the hype, and if you want to be able to sample some innovative Japanese cuisine, this is the right place to be!!! read more

It was such a treat to dine here! Truly a hidden gem in San Francisco, Clint and his wife Yoko offer the most exceptional ramen and a myriad of other tasty bites, all made right in front of you and with the delicacy and precision of brilliant culinary artists. It's amazing to think they aren't trained chefs because it's one of the best meals I've had! We did the mini sake pairing menu and it was so much fun. As a sake lover, it was great to see such a unique and varied selection paired with the courses. I wanted to live in the moment so didn't take any pics. :) I wish Clint and Yoko an abundance of continued success. What they've created is really special and they should feel incredibly proud of how far they've come with this restaurant. Put the time slot to book reservations in your calendar and be sure to go! Highly recommended! read more

Clint & Yoku congratulations finally had the chance to try the non soft opening menu and it was so good, but I still need to try the extended menu . If you can book a spot and enjoy, the hard work they pull into each dish shows even the dinner ware they source. Food for each menu varies so it's hard for me to tell you what to expect,the one only thing I can say is delicious and come with a open mind read more

See all

Long overdue review for the best pop-up Ramen in the SF Bay Area. Clint and Yoko prepare the best intimate pop-up ramen experience that begins with the best deviled eggs and then progresses to a pair of nice appetizers (including sunimono and, at one of the meals, the best ever pork belly hash) to a meticulously prepared bowl of ramen to a nice dessert. Paitan is my favorite Ramen of theirs but the dry ramen is spectacular as well. It's always a nice and satisfying meal and it feels like the perfect amount of food (at a lot of places, I always feel like I either ate too much or I need another burger). I used to be able to go to their events in SF through Feastly but most of the pop-up meals happen in their home in Daly City nowadays. Highly recommended!!! read more

See all

Very beautiful and intimate experience. Clint and Yoko literally have taken us into their new home to feed us this delicious meal. Ending with the best version of dry ramen I've had outside of Tokyo. I'm sick of long ass meals. Over it. Unless there's a massage half way through, I don't want it. Privilege and a general waste of time. I don't need to waste three hours on a movie nor a meal. Saying that, I've had a lot of three hour meals. I've come to treat them with disdain. Two hours baby. At Haystack we sat down at 8pm. Left at 10 pm. They'll get even better with the flow but two hours for 6-8 courses was perfect. Technique is very detailed and specific. That's the only way you can make Deviled Eggs signature. Bean Sprouts Salad. Signature. Pickles. Signature. The eggs are an example of their style of fusion. Textural contrast with the daikon and crispy chicken skin. Acidulation. Cream/Fat. Perfect. Something common elevated. Bean sprouts? You gotta have very large balls to serve cheap ass bean sprouts as a course. I said this to myself then I ate it and wanted more. So unique, simple and fucking delicious. Creamy. Crunchy. Not watery. The pickles were so understated they were beautiful. Served on their own was extremely intelligent. This was technically sound and extremely difficult to get the balance right. You got to the soul of the ingredient then you got the pickle. The sashimi though not as cold as I want was soigne. This had finger limes, and a garlic oil or something that made it taste like a raw fish stir fry. These were highlights. Ramen is there game and they are playing pro mvp all star hall of fame level. They say they have about 20 versions so we are in for a ride. Be patient and be so proud of these two artisans doing there thing out in the Richmond. read more

Finally snagged tickets after months of trying and omg it was so worth it. A lot has already been said about the fine folks that run this pop up and I am just going to go ahead and reaffirm what everyone else is saying - the food is excellent, the chefs are experts at their craft and are lovely hosts. The hype is real and completely justified - if you are lucky enough to get a ticket, you will have a great time. I've got to try their Yuzu Shio ramen and I came away very delighted. It was a creative and well balanced bowl - among the best I've had in Japan. Super impressive considering this is done in a home kitchen. The appetizers that come before the ramen are masterpieces on their own. Just ogle the photos and try to get a ticket. read more

See all

WOW. What a wonderful, memorable meal. We went to their popup pre-pandemic and were so excited when they announced they were opening a brick and mortar, and it was definitely worth the wait. Every bite was obviously carefully considered and so delicious. I loved that it is very intimate - just 12 seats and you get to talk a lot to them as they prepare and serve your food. I think my favorite dishes were the pork belly karaage with the ma la shiso, the tuno crudo, and of course, the wagyu ramen, but everything was really killer - not a single dud. The ramen was so rich and unctuous - they compared it to carbonara which is pretty apt - and the noodles have such great, toothsome texture. We also appreciated that there was a decent amount of vegetables in the earlier courses - it feels like a lot of tasting menus can be too focused only on protein and this one felt more balanced. Clint and Yoko are so friendly and we loved talking to them about food and restaurants and life. It's not inexpensive but it's a great value for the amount of food, and really a steal when you consider the quality of the ingredients and the amount of work and time that have gone into each component. I imagine reservations may be hard to come by since it's so small and so excellent, but I can't wait to go back! read more

This is the hardest reservation to get in the San Francisco Bay area. This is a strong 2, maybe 3 Michelin star experience. A top 2 meal in my life. Clint and Yoko have written a love letter to ultra refined Japanese flavors and umami with their Noodle in a Haystack tasting menu. Each dish is a poem to the carefully selected ingredients, where umami, acidity, texture, temperature, and depth are artfully balanced. The layering of garnish, sauces, oils, and acidity in each dish is masterful. The piece de resistance of my tasting menu was a fried 16 hour cooked pork belly, which was a textural adventure; crispy on the outside, melting on the inside, with different internal and external flavor profiles brought on my the pork's fattyness and the sauces on the inside and outside. All dishes feature numerous techniques. The amount of touches diners see put on them by Client and Yoko in their well rehearsed open-kitchen choreography is borderline dizzying. Clint and Yoko narrate the development of each dish, some which have been workshopped for 8+ years to get to their masterpiece state. They are excellent hosts and their conversations and story's during service really add an intimate personal connection. As an ultimate compliment to the chefs, I did not leave a single morsel of food on my plates when the 7 course menu was complete. Do what you need to do to get a seat at this restaurant, becauseit is truly an unforgettable masterpiece. read more

See all

My sister surprised me with reservations for their 'wild card' ramen which turned out to be chicken paiten. Now, I don't even like chicken. Because of this, my sister ended up having to convince me to even go. I knew the general price range was around $60-ish a person so why take someone who doesn't like the main dish???? She was like, c'mon just give them a try. FINEEEEEEEEEE. Anyways, so glad I went. Your dinner is at their home, so make sure to wear shoes you can take off as they'll have you do this before entering. They also have a cute little golden doodle named Toto. SUPERRRRR cute and friendly but worth noting in case someone has allergies. Onto the food! First appetizer: Deviled ramen eggs. Smoked fish powder gives a great smokey finish, daicon radish as well, which was noted as the secret ingredient, with roe and a shoyu zuke topping. Easily THE BEST deviled eggs I've had. Second appetizer: Hokkaido parfait. A dashi jelly, marinated ichura (sorry about bad spelling, I just feel this is wrong lol), tomatoes from Maum farms - peeled nonetheless, seared salmon with hokkaido uni on top, and pinch of lime and uzu on top. I was scraping the damn bowl this was so amazing. Better than the first appetizer even those that was also amazing. Third appetizer: Totto Taku. Inspired off of the roll. Chopped up lean and fatty blue fin tuna from Spain mixed with onion and daikon takuan pickles. Because the main dish is noodles, they removed the rice and seaweed normally in the totto taku roll and used a rice puff instead so you don't accidentally get filled up. They marinated the tuna in a homemade blended soy sauce and cured it for 30 minutes. This was good but felt it should've been the second appetizer as while I liked it, and it had great flavors and textures, it just didn't stand up next to the second appetizer. Fourth appetizer: the white daikon is an uzu daikon that's less pickled so you can taste the flavor more. The other was mustard greens, marinated in a cold pressed African chili oil. Both good but this would've been better as a side dish to the ramen. Could've sent the ramen out then passed out the greens. Main meal: Chicken Paiten. Created from a two day broth process, as your host Clint says, made from pure chicken love. They actually make the chicken broth for two days, then to order they create a dashi broth to create a light, but filling paiten broth. Remember I don't eat chicken. This was phenomenal. The noodles were also perfect. Flown in weekly from the Ramen Shack owner in NYC, the shimamoto noodles are perfect. They bring out a spicy paste (can't remember the name) to add to your ramen broth if you want it spicier, but it's just not necessary. Dessert: Ice cream sando. Homemade vanilla ice cream, kinachu powder, farmers market strawberries sandwiched between two monaka rice wafers flown in from Japan, stamped with their logo. Nice light dessert to wrap up the evening. The food is spectacular, totally worth every penny. They make everything with fresh, traditional Japanese ingredients, with quality you'll never find at any other Japanese place here in the Bay. Clint is the main person who you'll interact with as his wife does the majority of the cooking. He is friendly, informative, and super helpful as he's educating you on what flavors to look for in each dish, while recommending other Japanese food spots you may enjoy if you're looking for traditional Japanese meals. He even said he'd give us recommendations for our upcoming Japan trip which is very helpful! Overall, loved it. Hope I can go back and try their other ramens as well. read more

See all

Flavors of each food were almost flawless. Interior was decent and cozy. Service was friendly, fast and good. While I broadly enjoyed the food, there are some shortcomings that discounted the experience. For $150+ a head, I can only give 4-stars. What I got for weeknight menu: 1. One half deviled egg. Unassuming at first look, but the flavor is unique and complex. 2. Chawanmushi. A classic of omakase, and they have done its justice. The steamed egg curd is elegantly presented with fine ingredients (sea urchin, scallop, shrimp, seaweed). 3. Wagyu beef with baby potatoes. Tastes good and finest ingredient, but missed an opportunity to make it more refined. 4. Salad. This is the simplest, smallest salad I've ever seen...It was a few salad leaves in a tea cup drizzled with vinegar. 5. Japanese style pickled cucumber and dashi. It was served on a sauce dish (just to illustrate the size) 6. Dan Dan noodle. I'm not a fan of dandan noodle but enjoyed it. The flavor is complex and noodles are chewy. However, there was no fine ingredient in this course, just grounded meat sauce, cilantro, onion. Size-wise it was the portion of a regular main course. 7. Dessert, shaved lichee ice on silken tofu. Great flavor and texture. These amounted to 7 items, including 2 simple side dish not counted towards the '5-course' advertised online. But keep in mind the first deviled egg is very small too. I think better ingredients and more refined presentation can be improved for the small dishes. The portion imbalance between the noodle and others course means that my experience and review are disproportionately anchored to the noodle. And while it was good noodle, it's not quite fine-dining noodle. read more

Delicious and great conversation! Loved all the dishes and especially the ones photoed. Meal is timed well. read more

See all

First to review! First, let me start by saying ramen is my absolute favorite dish and I've had enough bowls that I should probably learn how to make it myself by now. But I don't. Sooo instead I eat ramen everywhere and this is my #67 ramen joint on yelp :) That doesn't count Ramen Parlor that I've been to about 20+ times now haha. So my standards for ramen are high. And I have to say, I absolutely loved's Clint's ramen!! Both soup ramen and dry. I dined with him at an EatWith event where he had the following menu: Aburi Caesar Salad - Charred Romaine & Leeks, Burnt scallion-Miso-Caesar dressing, crispy anchovies. Delicious and so unique. I've never had charred romain lettuce before. Takonomiyaki - a mix between takoyaki and okonomiyaki. Genius and perfect! Tsukemono - pickles to cleanse your palette Ma-ze-men (Dry Ramen) - Eats like a pasta. Splash of ramen broth with fermented chilis, lime, umami powder, 3 day ramen egg, pork belly, cracklin'. Amazing!! Flavorful sauce found in the bottom of the bowl, and once mixed together, you get a fantastic saucey noodle dish that makes you want more. I was surprised at how good this unconventional dry ramen was and am craving for more. Chicken Paitan Ramen - Creamy 10 hr chicken bone broth & dashi, melt-in-mouth pork belly chashu, 3 day ramen egg. Wow. Just wow...let me tell you, I've never had any bowl like this in America. This is the most traditional bowl of ramen I've had here and it took me back to Japan. It didn't have all the extra junk that they have here, just rich enough to be flavorful and also have that sardine and dashi flavor they use in Japan. I was shocked at the taste and kept telling Clint to open up a ramen shop because it will no doubt prosper and become famous. However he stated that this is his passion and it's more enjoyable to cook and talk to his customers, which I respect. I'll just have to dine through EatWith again to have another taste of this amazing ramen. The only critique I would give would be that I wish the ramen egg was soft boiled. It was a little overdone for both the dry and paitan ramen, however it still had flavor nonetheless. Clint and his wife were both extremely friendly, nice, sweet, and I absolutely loved the dinner and experience. I honestly can't say which ramen I liked more since they were both great. I would say, choose what you're in the mood for, dry or soup. You won't go wrong with either :) read more

See all

Amazing evening. Food was beyond perfection. Will definitely be going back!Deviled Egg was delicious too read more

Absolutely phenomenal! I was incredibly impressed by Clint and Yoko's attention to detail. Easily one of the best food I've had in the Bay Area! read more

See all

Noodle in a Haystack is a must try ramen pop up! I found them through my friends ig when they hosted a event at paina for the 80 bowls of ramen! I've been to three of their pop ups and I have to say, my bf and I are thoroughly impressed. I absolutely love how every month they host several pop ups in their home and it's a different flavor each time. When we went it was for the abura ramen and the ma-ze men. Yoko and Clint are amazing with the recipes they come up! You can obviously tell they put in a lot of time and effort to give you a unique experience. The appetizers that they have done are all delicious from the deviled egg , the pork belly, the sous vide beef all of those were absolutely delicious! They are pretty thoughtful as well, I had told them I went to the ma-ze men pop up at paina earlier that week and they offered to make something different for me. I told them it wasn't necessary, but that's really nice of them. Both of these ramens were dry versions but they were so flavorful and delicious. You do need to mix them up thoroughly to coat the noodles with the sauces on the bottom. The pork they add in is so tender and flavorful, it literally melts in your mouth. Not sure what else I can say about this pop up except that if you haven't tried, then you should try! Total for 2:$110 read more

Amazing noodles and accompanying dishes in Daly City! We heard about Clint and Yoko's fabulous pop-up from another friend and booked a meal to try. We were blown away and came back for more! Their dog Toto is the cutest host ever! They switched to Tock in late 2018 and are getting quite popular. If you sign up for their email list, they will email out a notice at 9pm for available bookings the next month at 10pm. I made the mistake of booking on the wrong date because I clicked too fast but when I contact Clint and Yoko, they were able to actually open back up the ticktets and cancel it for me....which most restaurants on Tock do not do and you'd have to find a friend to transfer your reservation to. I definitely appreciated that and will be sure to look carefully when booking! It's just that you have to book ASAP when the clock strikes 10pm because it sells out within 5 minutes(or less). read more

Noodle in a Haystack - Yuzu vodka cocktail, mazemen, mazesoba, yuzu sherbert with raspberry puree, Toto the host! - Ramen Near Me - San Francisco, California

I've been here at about 10 times or more because it's just that amazingly delicious. Clint & Yoko are the best! It's a different dining experience since it's at their house with other people you may not know who purchased tickets for that date, but it's soo worth it! I've been to Japan so I am very picky about ramen, but they really perfect it. They put so much heart, time and passion into their cooking. It's about 4-6 dishes for about $50 +/- depending on which menu it is for the day. You have to check their site to see their available dates and purchase tickets. I've had a couple private events with 10 friends at their place and it's the best dinner! One of my favorite appetizers from here is their special deviled eggs and it is to die for. I am so glad they keep this on all their menus. I've tried majority of their ramen (paitan, shio, mazemen, shoyu, tan tan men, etc) and I cannot choose a favorite because theyre all just that good. Check it out and you won't be disappointed! read more

See all

Belated post, but it's the thought that counts! I took my mom on a mother-daughter date to Noodle in a Haystack. In hindsight, bringing my super picky mother to a at home ramen pop-up was a bit of a risky choice, but Noodle in a Haystack delivered! We arrived late, so we ended up sitting on Clint and Yoko's couch-- not an issue at all though. It was nice to have a bit of privacy and their dog Toto kept us company. We were both so impressed by the meal, not only did everything taste AMAZING, but we had so much food. When my mom left, she was immediately thinking about going back. That is the ultimate stamp of approval from Mama Fabulous. I enjoyed the small dishes so much, that I was stuffed by the time the ramen came out. My favorite of all was the ramen deviled egg. The price may seem a little high for ramen, but this unique experience and the multiple courses really does justify the price tag. Try for yourself! read more

The hope of this meal began last summer 2021 with a kickstarter purchase. A long awaited email came late in the night to book a seat at their newly built 12-seat custom crafted pine counter in the Inner Richmond. Every bite had complex flavors balancing umami, sweetness, salt, acid and different textures. Each dish showcased the height of freshness and very essence of the ingredients. Clint and Yoko put so much thought into every dish and you can taste the love they put into their food - this was one of the best meals I've had in a long time! And the level of cuisine served utilizing limited equipment displays their skill in cooking food using simple methods but mindful techniques. They respect food, the ingredients available and serving high quality dishes. I loved the intimate style of service, where chefs could explain how they prepared the courses and allowing diners to ask questions. They have really embraced the ingredients that makeup ramen and used different elements in the various dishes leading up to the main course. What an amazing experience and setup! Favorite bites of the night: deviled egg, toro taku served on crispy rice seaweed, pickled Nozawana, and picanha. I can't wait for an opportunity to try the rest of their ramen creations! Gochisosama deshita!!! read more

See all

Eating at Noodle is like watching 2 talented and dedicated artists perform at the highest level. The husband and wife team pay close attention to the tiniest details to deliver a one-of-kind dinner. For example, the ramen dish required many hours of labor over several days to make. After tasing the broth, meat, and noodle in the ramen (separately first, and then together), there is no doubt in my mind that they have achieved perfection. (It is no surprise that they won first place in the Ramen contest in Tokyo.) Another example is the filtered water that they use to make the broth for the ramen and to serve in water glasses. The water are filtered to achieve the same PH level as in a human body so that the broth in the ramen contained only the taste of the ingredients that the chef intended and absolutely nothing else. Besides the ramen (and/or udon), the fixed menu dinner also included many other courses and deserts that were a joy to watch them prepare and to eat. If you are fortunate (or persistent) enough to grab a reservation, make sure you also get the sake pairing which included many unusual and hard-to-get bottles that paired perfectly with the food. read more

Brilliant food. The connection made with chefs who are across makes the food special.

This review is for their Feastly event, I attended at their home in Daly City. Definitely book a reservation, and go with some friends to make it more fun! Clint and Yoko were so friendly and amazingly sweet. They're really honest about their experiences and what food to them should be like. We came as a party of four, their house fits about 10-12? It was a little weird/awkward at first but by the time we're half way through, you get more social and make new friends! I wish I could remember everything we ate but.... the deviled ramen egg- SO fun and great take on deviled egg/ramen, it was yummy. arugula salad and kushiage? fried pork belly- not greasy at all!! I could have eaten easily all of it...maybe, but the salad as well! I forgot what was in the dressing but I can eat salad everyday if I had that dressing! pickled celery?- very light and refreshing but! careful of the peppercorn, I thought it was chili and bit into it, BLEHHHH bad aftertaste haha one other appetizer before the ramen, but I can't remember what it was exactly, but it was on seaweed, had some sort of cream cheese? mushroom? and tasted good as well. yuzu shio ramen! I love yuzu!!! so i was quite excited. Just like Clint, shio ramen is not my favorite either, but his flavors worked really well. dessert was amazing as well, yuzu honey froyo, strawberry and matcha crumble! I didn't think we were going to be full, but we left super satisfied, actually we didn't even leave right after, we chatted for almost an extra hour! My husband is a chef as well, so they had so much to talk about. summary, do go to an event if you see one! I think this month they have DUCK RAMEN, or foie gras something!! wish we could go as well, but our schedule is packed this month. Our friends are actually going again, so definitely worth checking out!! We still owe Clint and Yoko some green curry ;) read more

Clint and his wife Yoko are just way too sweet, and their little puppy Toto!! They make you feel like home so much. This is the first time for me to have a family-style Japanese meal. The experience is just unforgettable. Clint has a very unique taste in ramen. I had the Yuzu Shio and it's SO DELICIOUS. Compared to other ramen, Clint's ramen makes you feel good -- the broth is so light, so natural, yet so rich. I could tell by the broth that he dedicates so much time on his ramen. Indeed, when I asked him about the broth, he used 8+ hour just to make the soup base. Let me be clear that not only the ramen is good, but also other small dishes. I had the curry potatoes (SO GOOD THAT IT MAKES ME CRY), Japanese style avocado toast (as Clint names it -- instead of a slice of bread, it's nori. What's so special about it that it taste like bacon yet it's vegetarian), and pickled cucumber (so good so light). You just HAVE TO eat at Clint's or shame on you. I'll come back to try other ramen they offer. Already missing it after having it for less than a week. read more

See all

If you've grown tired of traditional ramen, you must give this understated ramen shop a try. Every dish is crafted with great care. If you opt for the additional sake pairing with your meal, each dish comes with its own sake match. The owner is attentive, providing detailed explanations of each dish's ingredients and preparation process, along with insights into the sake selections and their flavors. The dining experience goes beyond just eating; you gain knowledge about various ingredients while enjoying a delightful meal. The owner is sociable, and with only 12 guests served at a time, the atmosphere is relaxed, akin to dining with friends. It's a feast for both the eyes and taste buds--a culinary delight that ramen enthusiasts shouldn't miss. read more

Really thoughtful cooking by Clint, his wife and friend. We were there for the maze tan tan ramen, and it was rich and delicious. Thought the early bites (uni, avo cracker) and interesting ingredients they use (that jalapeno? oil from Monterey!) made for really memorable moments too. Go and support them! read more

See all

Clint and Yoko blew my mind this evening. Every course was perfectly thought out and balanced the next out. The intention and love they've put in to their restaurant is so refreshing. An absolute must visit for anyone. The ramen was perfectly flavored and the noodles were like anything else. The dessert was likely one of the best I've had in my life. Wishing them so much success. read more

Such an incredible meal and experience. This ruined all other ramen for me because it's just not as good. All dishes were so well balanced in flavor and texture. Already can't wait to make my next reservation. Each dish was so intricate and crafted with so much care. Took my mom and we picked the Toto seats which means you sit on the couch and get to snuggle their lil poodle. She was great. Get tickets if you can. read more

See all

I found out about this ramen pop-up from a friends visit. It's run out of the creators' home, and you will feel welcomed into their home. The food is delicious and unlike anything else in the Bay Area. The small dishes were wonderful and complex in flavor (ramen deviled egg, pickled cucumbers, curry potatoes, avocado nori toast) and the yuzu shio was amazing. We'll be back for the mazemen and other ramens! read more

See all

Came here yesterday for Clint and Yoko's first Ma-za-men Brunch 'n Lunch and my friends and I absolutely loved the food and experience. For $44 we got 6 dishes, but the 5 stars here is for their dry ramen and service. I went to Japan last year and my favorite ramen place is called Nagi in Golden Gai. The ramen there is made with large amounts of dried sardines giving the broth a very bold and umami flavor. When I walked over to watch Yoko prepare the bowls of ramen, it instantly transported me back to Nagi. Clint's Ma-ze-men uses fish powder giving the ramen the same distinctive, bold flavor I had in Tokyo. This was my first time trying dry ramen and I think I prefer it over soup ramen. It puts the focus on the noodles and brings out all the flavors and textures Clint is able to mix in (fried chicken skin in my ramen?! YES). Aside from the food, Clint and Yoko are incredibly friendly and talked to everyone who attended the pop-up. It's also BYOB which is also a huge plus. I'm definitely coming back for their soup ramen. read more

Noodle in a Haystack - Ramen Near Me - San Francisco, California

True rating 4.5 This was my first pop up restaurant, I found it on yelp and decided to give it a try. Chef Clint and his wife Yoko are amazing. They are very welcoming and makes you feel right at home! I appreciate their passion for cooking and they honestly put their heart and soul into it. Our menu was: Deviled Ramen Egg: Delicious, it had such great flavor. Take it in one bite, full of happiness :) Tsukemono with Daikon: Refreshing. Yoko sliced the cucumbers 50 times, amazing hard work! Ta-konomiyaki: Instead of takoyaki balls, it's a pancake. This homemade dish was amazing, tasted like the ones in Japan! Chicken Paitan Ramen: Pretty good. Egg porn was real. Noodles were chewy. The broth I felt can have a bit more flavor. But overall delicious and definitely not filled with msg, very homemade. Garlic Chive Gomaae:This dish looks simple, but the flavors will blow your mind! Refreshing! Japanese Pudding: Light and a great finish to the meal sprinkled with matcha graham crackers! Overall, I had a great experience and made respect for Chef Clint and his wife. Keep up the good work! read more

Noodle in a Haystack - Ramen Near Me - San Francisco, California

Clint and his wife Yoko really captured the essence of Japanese cuisine while adding a Californian flair in their meal. Each ingredient is prepared with care and consideration and added to a dish to balance other flavors and textures -- crunchy, savory, sweet, soft. The shio ramen my partner and I had the pleasure of feasting on was unlike any I've ever had in the Bay Area. The broth was light but had so much depth in flavor (a mix of dashi and chicken stock that took the chefs 3 days to make!). The slices of pork shoulder were tender and cooked to perfection (in a sous vide, none the less). The bits of fresh onion and yuzu added crunch and freshness that rounded out this well-balanced bowl of ramen. I am not embarassed to say that there was not a single morsel of food or drop of broth left in my bowl when I was done -- you will understand when you try and taste for yourself. Clint and Yoko's passion for creating and sharing real, authentic ramen is apparent and contagious. It was not only a delicious meal, but a once-in-a-lifetime food sharing experience. Thank you so much, Clint and Yoko!!! read more

See all

Extraordinary flavors and textures developed in what at first glance seemed to be unassuming items. Elegant presentations, often of classical items, were recreated with a modern twist. The beauty of each course did not do justice to the delicious tastes offered with every item. read more

Another amazing ramen pop up Dinner at Feastly HQ prepared by Chef Clint and his wife Yoko! All ingredients are so unique and painstakingly prepared, some of them are only available in Japan. I never thought I would love ramen in light broth until this Clint shared many interesting stories about their food adventures in Japan and explained in details about the thinking and making process behind every single component of the dish. It is amazing to get this level of insight from the chef! read more

Noodle in a Haystack - Shio Ramen- super flavorful but not greasy - Ramen Near Me - San Francisco, California

Noodle in a Haystack is the best ramen experience in the Bay area, hands down. Clint and Yoko, who run the pop-up, painstakingly create a multi-course experience with a series of small plates that build-up to the main event - a mind-blowing bowl of ramen. And then, of course, there is the dessert, which is simple, yet elegant and delicious. I've been a few times now, and each time it's a unique experience with variety in the small dishes, the different types of ramens, and in the people in attendance. Every visit is unique. Some of my favorite small dishes have been the curry poutine, deviled ramen eggs, fried pork belly, and, shockingly, the salad. I say "shockingly" because on the surface, it looks like a simple salad of mixed greens. But in reality, the dressing contains a ton of vegetables, which are blended with a traditional Japanese sesame dressing flavor profile. The flavors and textures elevate it far beyond a simple dressing. In terms of the ramen, so far, I've had the Tan-tan, Paitan, and Shio. I don't think I could pick a favorite. The tan-tan had a complex and balanced sweet, savory, spicy flavor. It's texture was creamy, almost like carbonara, from the poached egg. The paitan was rich and complex, with the perfect texture of smooth creaminess, without being oily or too thick. The shio was a delicate and heart-warming bowl of ramen. It has sansho pepper and yuzu, which help lighten up the bowl and make it pop. The communal aspect of the pop-up is part of what really sets it apart. Clint and Yoko treat you like family when you're there. They share about their experiences in Japan, and in running their pop-up. I've learned a lot about what goes into their process, which they are completely open about. On top of that, each dish in the multi-course experience has a story they share. They are down to earth and friendly, and their dog Toto, is amazing. Beyond the amazing hosts, you sit at a shared table with ~8-10 other people, who you get to share the meal with. I've met some wonderful people during my visits, and thoroughly enjoyed the conversations. I've even picked up some amazing food recommendations. read more

See all