CITY PAGES - "BEST OF THE TWIN CITIES 2020 - BEST RAMEN"

CITY PAGES - "BEST OF THE TWIN CITIES 2020 - BEST RAMEN"

The palpable loveliness at the core of Minneapolis’s grandfather of all ramen shops is traceable to its proprietors’ gigantic hearts seeping into their work. Otherwise, surely such patience, rigor, and focus would have worn thin over the years, leaving Zen Box’s multi-day cauldrons of heritage pork bone broth short of its reliable perfection? Or perhaps the menu’s MaPo Tofu Mazemen ramen would be lacking for its dearth of broth? But no. This, too, shines brightly, as if propelled by some inner might straight into the marrow of all who visit Zen Box’s tiny stronghold. We only hope this precious, methodical work—especially those Saturday specials—continues to prevail against all flashy newbie pretenders.

MPLS ST PAUL MAGAZINE - "50 BEST RESTAURANTS - CRITICS' CHOICE AWARD 2019"

MPLS ST PAUL MAGAZINE - "50 BEST RESTAURANTS - CRITICS' CHOICE AWARD 2019"

Zen Box Voyages to Japan rarely match most bosses’ idea of a reasonable lunch break. Thankfully, downtown Minneapolis’s Zen Box is right there with some of the Cities’ best ramen, a deftly prepared salmon, and a happy hour that warrants rearranging your day. Owners John Ng and Lina Goh regularly take the actual flight to Narita International. And they’ve filled this house, floor to ceiling, with treasures such as anime figures and street signs that make you feel like you might have just dropped into Tokyo.

THE GROWLER - THE RAMEN ARCHITECT

THE GROWLER - THE RAMEN ARCHITECT

If he weren’t a chef, John Ng of Zen Box Izakaya might be a kung fu master. This is literally true: the architect-turned-izakaya co-owner has been practicing martial arts for 16 years, having begun his training while living in San Francisco. “When I first came to Minnesota, I told my wife [Lina Goh]: ‘I really want to open my own kung fu school.’” Ng summarizes her brutally practical response: “I got immediately shut down by her, because ‘it would never make any money! Forget it!’ Which is pretty true,” he laughs.

MPLS ST PAUL MAGAZINE - "50 BEST RESTAURANTS - CRITICS' CHOICE AWARD 2018"

MPLS ST PAUL MAGAZINE - "50 BEST RESTAURANTS - CRITICS' CHOICE AWARD 2018"

This Mill District eatery celebrates the fun and electric side of Japanese dining culture through its street signage, its Hitachino beer tap handles, and its steady line of ramen obsessives waiting for tables. Married team John Ng and Lina Goh travel to Japan often, where they seek out the best ramen shops and learn noodle and broth techniques to bring home. Weekend specials often sell out, but the standard pork-broth tonkotsu never disappoints, especially sided by takoyaki octopus balls or flame-torched raw aburi salmon.

MPLS ST PAUL MAGAZINE - "50 BEST RESTAURANTS - CRITICS' CHOICE AWARD 2017"

MPLS ST PAUL MAGAZINE - "50 BEST RESTAURANTS - CRITICS' CHOICE AWARD 2017"

Pork Ramen at Zen Box

Ramen obsessives will find kindred spirits with Lina Goh and John Ng of Zen Box Izakaya, who travel to Japan on ramen trips and host the city’s popular Ramen Attack. Get the weekend special ramen before it runs out, or go for the standard-setting tonkotsu that wins every time.

MPLS ST PAUL MAGAZINE - "50 Best Restaurants 2016 "

MPLS ST PAUL MAGAZINE - "50 Best Restaurants 2016 "

Ramen is the hottest dish of the year, and no one is doing it better than John Ng and Lina Goh. From Kanazawa to Osaka, the co-owners have traveled to Japan countless times, undertaking a massive international study of ramen. They’ve become fast friends with some of the biggest names in the ramen business and have a reputation for putting together bowls of significant flavors. The broth is the key, carefully balanced with accompanying herbs and oils.

MPLS ST PAUL MAGAZINE - "The Birth of a Dish: Tonkotsu Ramen at Zen Box Izakaya"

MPLS ST PAUL MAGAZINE - "The Birth of a Dish: Tonkotsu Ramen at Zen Box Izakaya"

Mpls.St.Paul Magazine takes you into the kitchens of Upton 43, Heyday, Hola Arepa, Milkjam, Saint Dinette, and Zen Box Izakaya, all named 2016 Best Restaurants, for a behind-the-scenes view of how some of their standout dishes are made, from beginning to end.

STAR TRIBUNE - "Corner Bar Turns to the East"

STAR TRIBUNE - "Corner Bar Turns to the East"

Picture this: Walk into the latest entry in this gastropub epoch that we find ourselves living in, and here's what you won't find: an ironic slider, a tail-to-snout charcuterie parade, a farmstead cheese list as long as your arm, a chalkboard menu, or any other requisite of the genre.