The staff mentioned that only ramen was available at that hour, which was fine — but I was delighted when they said they still had the crunchy eggplant, one of the dishes I’d been hoping to try.
The tantanmen (Tan-Tantrum) was everything we needed after a long day. The broth was luxuriously rich and creamy, with deep sesame notes and a slow-building chili warmth that lingered just right. The noodles had that perfect springy bite, and the minced meat soaked up all that nutty, umami goodness. It was the kind of bowl that instantly puts you in a better mood.
The crunchy eggplant turned out to be a real surprise — light and golden on the outside, with a soft center. The sweet-savory glaze gave it just the right balance and made each bite addictive.
With its new Bib Gourmand recognition, it’s easy to see why The Underbelly stands out. We’re definitely coming back for the chicken and egg karaage, tsukemen, and the other ramen varieties. If my first visit is any sign, this place is going to be a regular comfort stop.
