Wu-Ron's (Closed)
Wu-Rons is hands down the best ramen in Charlotte. Located in a community commercial kitchen, it only has about seven seats, which gives it a very authentic feel. Everything about it is legit, from the shop's size to the limited menu to the food they cook. They offer three appetizers, a few alcoholic drinks (like sake and beer), six ramen dishes, and two rice bowls.
Simple pleasures
My order is the same every time I go to Wu-Ron’s:
Pork Belly Bun: Pork Belly, arugula, scallions, sesame seeds, mayo, and bun sauce. It’s loaded with flavor and texture. The pork is tender, savory, and slightly charred. The veggie adds a little crunch, and the mayo and sauce give it a delicious creamy quality. The bun is soft, fluffy, and has a slight sweetness to it. It’s delicious.
Shirozaru – Classic Tonkotsu Ramen: Pork broth, soy base, pork charshu, scallions, bamboo shoots, egg, sesame seeds. I always nix the bamboo shoots (it’s a textural thing for me) and add an extra topping: garlic and chili paste (on the side). I mix maybe 1/3 of it in with the broth to give it a slight spice and well-rounded flavor. The broth is rich and creamy from the pork fat — it’s divine. With that said, when the chili/garlic paste is added, the sharpness of the natural oils cut through the fat to create a symphony on your tongue. I also like that it’s not too salty, which can be a problem at some ramen joints. The egg is super jammy and amazing, too — if you like a traditional ramen egg. And if you do? You may want to add a second. The ONLY thing I would change is the noodle. Generally speaking, the thinner the broth, the thicker the noodle. This allows the broth to better impart flavor on the noodle. Tonkotsu is a thicker broth and therefore gets a thin noodle. Wu-Rons is authentic in the sense that they use a thin noodle in the Tonkotsu. With that said, I like when I’m given the choice of noodle. And when I am, I always opt for the thick noodle because they have a bit more chew and absorb more broth.
Tokyo Shoyu: This is essentially the chicken broth version of the classic tonkotsu ramen. It’s not as rich and creamy; instead, the broth is a little thinner and saltier. I almost think of it as the Japanese version of chicken noodle soup.
I give Wu-Ron’s an 8/10. It’s a delightful experience, and I dare you to find a more authentic ramen spot in Charlotte. There’s a little room for improvement that could help Wu-Ron’s hold its own against the ramen shops I’ve been to in LA and NYC. The tonkotsu could be a little bit creamier, and the umami flavor could be developed a little bit further. I’d like the choice of noodle thickness. And I wish they’d offer diet coke (it’s my favorite thing to have with ramen). Regardless of my nitpicking here, I’ll be a very frequent customer of Wu-Ron’s for the foreseeable future.
