The base of every good broth starts with pure, clean water. That’s why we’ve invested in a state of the art water filtration system for our entire restaurant that improves health and overall taste by removing contaminants in the water such as heavy metals, chemicals and chlorine. 

Unlike other ramen shops, we've worked diligently to offer an ALMOST completely gluten free menu. Outside of our traditional and spinach ramen noodles, all other menu items and ingredients are 100% free from wheat products. We utilize a separate pasta cooker and utensils for our gluten free noodles that we source straight from Japan. Our commitment to removing wheat from the majority of our menu ensures a wide array of choices for our gluten free friends. 

At O.G. RAMEN we have completely eliminated the use of soy sauce in our restaurant and replaced it with a product known as coconut aminos. Coconut aminos have many great health benefits compared to soy sauce and are very similar in flavor profile. Unlike soy sauce, coconut aminos do not contain any soy, wheat or gluten products and contain about 70% less sodium. 

In keeping with our approach to health and sustainability, we’ve eliminated the use of refined cooking oils in our restaurant. Instead, we use only naturally expressed oils that do not rely on the use of solvents or chemical processes for extracting the oil. Naturally expressed cooking oils are superior tasting products that promote better health while reducing the environmental impact otherwise created by modern refined oil practices. 

At our restaurant, we take pride in a unique approach of excluding pork products from any bases and reserving it exclusively as a topping. Our exceptional chicken bone broth strikes the perfect balance of boldness, while maintaining a smooth and flavorful profile without being bitter. Slowly simmered for up to 24 hours and strained fresh just before service, our soup preparation guarantees consistency, maximizing both the flavor and nutrient density of every batch.

Shellfish is another common and significant food allergy that affects a considerable number of individuals worldwide. That is why we opt to utilize shellfish exclusively as a topping at our restaurant and keep it out of any of other ingredients we prepare or source for our restaurant. Moreover, we take extra precautions by using separate cookware and utensils to prevent cross-contamination in our preparation of any dishes that do contain any shellfish.