Oni 600 Central Avenue Southwest, Albuquerque, NM 87102

"This place is okay. I will admit I am a bit disappointed as it didn’t really cover my ramen cravings. They didn’t validate parking either just a heads up. The food is quite pricey too, but ig that is to be expected from downtown. I got the pozole ramen and while unique, it was only really a 3/5. I would be willing to try this place again though, maybe something more traditional like the shoyu ramen."

"Visiting from out of town we had to try the NM fusion ramen. Posole ramen and Green Chile ramen were both great fun twists on ramen, with the green Chile being the better of the two. Pulled pork steam buns were also good."

"Oni is a ramen restaurant in Old Town on Central. David Gaspar de Alba and Daniel Linver are co-owners who opened Oni as a popup in 2017 before transitioning to a food truck, then finally opening the brick-and-mortar restaurant on May 22, 2020, during which they sold out of ramen within 10 minutes of opening. Oni’s online menu is a small one with nine appetizers and four entrees from which to choose. The entrees there are the garlic chile noodles, the pecan ramen, the shoyu ramen, and the ribs and noodles. There are nine add-ons that diners can choose to add to any dish. The menu clearly marks which dishes are vegan, vegetarian, or gluten free, which will give diners a piece of mind if they are searching for those options. The dining-in menu is larger, has more appetizer and entree selections, and is more expensive than what is listed online. Patrons order at a counter up front and get their own water and to-go boxes. The employee who came up to take our order didn’t ask what we wanted and just stared at us in front of her computer. We just said what we wanted before she swung the screen around to select tip options. We split vegan shiitake and cauliflower curry dumplings, which were $9 for five extra small dumplings. The dumplings were lukewarm since they had been cooked beforehand. I had the shoyu ramen, which consisted of smoked pork belly slices, pork bone broth, seasonal vegetables, shiitake mushrooms, a slow egg, chile oil, and leeks. I enjoyed the savory flavor and the smoked pork belly but would have enjoyed some spice to the dish. I also would have liked more of the pork belly slices included. The ramen was $15, which was a dollar more than the online menu price. Overall, a fine restaurant with a fun ambiance that deals in a lot of pre-prepared food dropped off by bored waitstaff. You’ll be asked if you want to leave a tip for counter service and getting your own drinks. I wouldn’t care about coming back one way or another."

"Cannot go wrong with the shoyu ramen. I’ve been here a couple times and that’s been my favorite. The ribs and noodles are also great. Pecan ramen is really unique tho I’m not sure I’d get it again."

"We came through the back entrance because that was the side of the street we parked on. I think restaurants that require you to order from a front counter should advertise that on all of their doors like Tajima in San Diego. Luckily, someone came out and had time to explain how things worked, but I can see how it can be off-putting to guests who go in blind. The space is cute. It looks like most ramen shops with their murals and dark palette. Seems like they have an okay selection of drinks. Service was on point. They were patient with us first-timers and answered all of our questions with confidence. The food didn't take long to come out either. We started out with the Steak Tartare, and each ordered a different ramen soup to share. I got the one with the Pecan dashi and my boyfriend got the ramen with the Green Chile dashi. They were okay, but both dishes were missing dimension. I feel like ramen broths are generally flavorful enough that you don't NEED to add anything to liven it up. In this case, I felt like I needed to add a whopping heap of salt/soy sauce, sugar, and spice and I'm not the type of person that heavy-hands my seasoning. I've been craving ramen all week so I was a little disappointed. I think I would've also been disappointed if I had to ask for a bunch of stuff and manipulated the ramen into a completely different dish. I like to try dishes the way they're meant to be so I don't usually dress up my ramen a ton. I will admit that this was my first time having ramen with a nut broth base. I did like my pecan ramen, but I didn't love it. I was impressed however, that they were able to make a decent noodle soup in that manner even though I'm not Vegan/Vegetarian. Shout out to wherever they get their noodles from because they were the bomb! At least my noodle craving was satiated."