This westside spot is known for its customizable ramen choices that include three different noodle options, choice of tonkotsu, shoyu, or miso broth and toppings such as pork chashu, shrimp tempura, black garlic oil, tofu, and kimchi.

Tomi is tucked away in an easy-to-miss location but its vegan and vegetarian bowls are warming, as is its Naruto, a bowl named for the cult-favorite anime. The rest of the menu displays a clear Korean influence (think bulgogi fries and kimchi-heavy rice bowls) plus a few sushi rolls.

Reopened in 2013 by chef Wayne Kageyama (who learned how to make ramen in Japan), Ramen Tatsu specializes in tsukemen ramen with the broth served separately from the noodles, a thicker soup base meant for dipping, and chewier noodles. Diners can also order fried or curry rice, kimchi, or seared chasiu on the Tatsu menu.

Created by Japanese chefs Tomio Takada and Yoshinari Ichise, Ramen Sora (meaning noodle house) first opened in Sapporo, Japan. Ramen Sora features miso ramen, but also offers shio or shoyu. Sora’s menu includes numerous topping choices for a diner’s ramen such as corn, butter, moyashi (bean sprouts), or extra curry sauce.

Tokyo-style ramen, all made from scratch, comes at the hands of this ramen restaurant in Chinatown. Customers can watch the process inside the open kitchen. Shio (salt) or shoyu (soy) dishes are both created with a chicken-based broth, the tonkotsu with a pork-based broth, and the chashu don features braised pork with shredded seaweed and egg over rice. Extra toppings include $1 selections of bamboo, seaweed, and tamago.

Chinatown’s Izakaya Go is known for its late-night reverse happy hour from 10 p.m. to 2 a.m. and its spicy poke ramen. Other ramen favorites include miso ramen, shoyu ramen, and tonkotsu ramen. Izakaya Go also serves udon and sushi plus sake, wine, cocktails, and Japanese beer.

This is the second incarnation of Ramen Show, which closed its original southwest location and opened in Chinatown in 2021. From the owners of Izakaya Go, this spot is sought out for its spicy umami ramen, which also comes in a vegan version, tonkotsu shoyu, and tonkotsu miso ramen. The Tai ramen, made with red snapper broth, scallops, and chicken is also worth a try.

KoKoRo Ramen’s fried Brussels sprouts served with chipotle mayo may be even more popular than the restaurant’s namesake dish, but that’s no reason not to try both. After devouring the addictive appetizer, diners can order ramen with chicken or pork broth and thin or thick noodles. Speciality ramens include basil tonkotsu ramen, vegetable ramen, and black garlic ramen topped with fried whole garlic.

Ramen-ya is a part of the hugely popular Ramen Katana-ya Group, originally based in San Francisco. The Vegas location inside the Grand Bazaar Shops serves lemon shio, shoyu, miso, and spicy miso ramen. It’s also a popular spot for takeout bento boxes.

Small and mighty, the star of the show here is the eponymous fukumimi ramen, a pork-based ramen with thin noodles, seaweed, boiled egg, and an ample amount of pork chashu. Add corn, extra egg, extra chashu, or bamboo sprouts for an upcharge.

Yokohama-style Japanese ramen restaurant Hana Ramen serves both a popular meat lover ramen with pork belly, ground pork, pork back, and chicken broth, and a vegan miso ramen with spinach noodles and cabbage. Diners can also order the ominously named jigoku ramen (aka hell ramen), which is made with extra spicy miso, shoyu dare, and pork belly.

This might be the best place to take ramen novices since the menu easily instructs diners to first pick their choice of broth between shoyu, tonkotsu, miso, or vegetarian; then their desired spice level ranging from original to fire; and finally, a choice of any extra toppings such as ground pork, bamboo shoots, or black garlic oil. Try the miso ramen with medium spice for the perfect amount of a delicious kick. This restaurant comes from the team behind local favorites Monta Ramen in Chinatown.

From the team behind the southern Nevada sushi chain of the same name, Ohjah Noodle House dishes up typical variations of ramen such as miso and tonkotsu. The house special ramen, TanTan Men, a combination of bean sprouts, ground pork, egg, scallions, and seaweed, is a spicy must-try for newcomers.

Land tonkotsu ramen with chashu, kikurage, green onion, menma, and nori, go spicier, make it tonkotsu miso, or even order cold ramen at Omoide. Diners can even grab extra toppings such as ajitama (egg), menma (bamboo shoot), and more.

The self-proclaimed “World’s Best Ramen House” in Henderson serves ramen with customizable spice levels ranging from original to extreme. Signature ramen options include black soybean sauce and pork belly, tonkotsu broth with pork back rib, and vegetable broth with fried vegetables.

The vegan coconut squash ramen is worth a visit even if you’re not vegan, but Bone and Belly has something for everyone. Its classic tonkotsu pork ramen is rich without being overwhelming, and the selection of tempura-fried vegetables, including wing-style maitakes, are perfect for snacking.