Third-generation restaurateur Taiki Wakayama and restaurant consultant Darrel Oribello helm the ramen shop, specializing in paitan—a creamy, chicken- and pork-based broth. Both Wakayama and Oribello are also behind other local spots, including Endo and Daiboku.
What’s special about it?
Chef Shun Shiromo, who spearheaded the menu at Tsuta, the first Michelin Star ramen shop in Japan, created the ramen served at Sazan. The broth is made using a mixture of chicken paitan and pork tonkotsu, a pork bone-based soup, that are combined at the end before serving.
The hands-on process takes six hours, Wakayama said, and creates a light but creamy broth.
What's on the menu?
The signature dish at Sazan is the Paitan, served with arugula, ajitama—a Japanese soft-boiled egg soaked in soy marinade—red onions, and chicken or pork, with the option of spicy or mild.
- 6929 Airport Blvd., Ste. 146, Austin
- www.sazanramen.com
