Tasty Japanese cuisine on the menu at this late night ramen spot in downtown Colorado Springs | Dining review

By By ROBIN INTEMANN features@gazettedev.gazette.com December 24, 2024 | updated 2 years ago

Clockwise from left: Steaming beef short rib ramen; shrimp tempura rice with shoyu tare, pickled shitake, sunomono, wakame, poached egg and togarashi; crunchy mushroom fries with miso honey mustard; the interior of Night Ramen. (photos by cody van hooser, the gazette)

True to its name, Night Ramen is only open, well, at night. In winter it’s dark by 5 p.m., when the doors open and the absence of natural light gives way to a dimly lit, but inviting, colorful glow of Japanese lanterns adorning the ceiling.

Despite, or perhaps because of, its limited hours (no noon meals or brunches served here) this restaurant is popular and with good reason: ramen and a limited number of other items. What we ordered and what we saw delivered to other tables was all impressively plated.

Our server had so many recommendations that it might have been easier had he mentioned the one or two things he didn’t like. Although I doubt there was anything since he named nearly everything on the menu. Nonetheless, we started with the cucumbers ($8).

Thick, round chunks of cucumbers arrived on an oblong serving dish with slices of pickled Fresno chiles, diced scallions and sesame seeds. Gochujaru provided an element of subtle heat that was balanced by the refreshing cukes.

Clockwise from left: Steaming beef short rib ramen; shrimp tempura rice with shoyu tare, pickled shitake, sunomono, wakame, poached egg and togarashi; crunchy mushroom fries with miso honey mustard; the interior of Night Ramen. (photos by cody van hooser, the gazette)

There are six ramen bowls from which to choose, including two chicken, two pork, one beef and one vegetarian broth. Most contain ingredients that many might find unfamiliar by name but known by taste. Fortunately, our server readily answered questions without a hint of condescension. For example, shoyu tare is a dipping sauce made with Japanese soy sauce and seasonings. It enhances flavor thanks to the concentration of ingredients while adding a slight sweet component.

Shoyu tare was part of the shrimp tempura rice dish ($16). Our server recommended this with the warning that it was a large serving of rice. He did not exaggerate.

Shrimp tempura rice with shoyu tare, pickled shitake, sunomono, wakame, poached egg, and togarashi

Three skewered shrimp rested atop the rice alongside spirals of sunomono (I had to ask: pickled cucumbers), wakame and sautéed shitake mushrooms. Removing the tails-on-shrimp from the skewers was difficult, but worth the effort. Golden, crispy and enriched by the shoyu tare, when mixed with all the other ingredients in the bowl it made for a pleasing taste and texture combination.

The beef short rib ramen ($25) was served in a deep, attractive ceramic bowl, with other-worldly-looking enoki mushrooms rising from the rich double broth. Pickled shiitake mushrooms and a sizable piece of nori are also immediately visible. A large bone-on short rib was tender, but fatty (as is often the case with this cut), and a soft-boiled egg provided even more protein.

For kicks, we added a side of chile crisp. This spicy condiment was a little more kick than we anticipated. Even in small doses, it boosted the ramen to a more piquant level.

Table settings included chopsticks and large wooden spoons were brought out for the ramen. Forks and knives were available upon request. The latter was needed for the beef short rib ramen and a fork was necessary for the shrimp tempura rice.

At first glance, the wall bank of prosperity cats appears to be waving. Instead, these are beckoning cats welcoming guests. They’re also considered a symbol of good luck, and there seems to be plenty, in the form of good dining experiences, to go around at Night Ramen.

Night Ramen