For the past five months, the blazing heat has robbed us of enjoying a nice, warm bowl of soup.
When itβs over 100 degrees out, the last thing we want to eat is a big bowl of soup that will overheat our already high body temperatures. The only soup we want to enjoy during the summer months is the puddle of melted ice cream and sprinkles in our cups.
But in the past couple of weeks something amazing has happened: a chill began to fill the air. Temperatures finally dropped below triple digits and itβs actually cold enough in the mornings and evenings that you may have to grab a hoodie when going outside.
With colder weather making its way into town, itβs time to break out our bowls and spoons in preparation for the rich, savory broth accompanied by noodles, vegetables and tender pork, sending warm, happy feelings to our bodies and our stomachs.
Gabriella Delgadillo is making sure we get to experience all those warm, happy feelings with her flavorful bowls of ramen.
Viva Tokyo is the newest addition to food hall American Eat Co., located at 1439 S. Fourth Ave., focusing on delicious ramen, beef bowls and other Asian-inspired classics.
You may be familiar with Delgadilloβs name as she is one half of the adored sushi spotΒ Samurai Sombrero, which combines Mexican and Japanese flavors to create unique, spicy sushi rolls.
As their food truck became more popular around town, Samurai Sombrero made the move to American Eat Co. in March.
βWe are loving it here, it's like a big family,β Delgadillo said. βIt has let us grow even more and we're meeting so many people, like a lot of customers come in and know our names.β
Back on their truck, they were able to have fried rice and other noodle dishes on the menu. Due to their limited kitchen space at American Eat Co., they werenβt able to include those items once they moved.
After Fatboy Sandos made their move out of American Eat Co. to Park Place Mall, another space in the food court hot spot became open β a perfect chance to expand the Samurai Sombrero name.
βWhen this kitchen opened, the owners asked us, 'Hey, would you guys want to maybe open up another kitchen or expand your menu?'β Delgadillo said. βWe thought about it and we said, 'Yeah, sure! Why not?' We know how to make ramen and all the other stuff that we do, so we thought it would be a good idea.β
Thus, Viva Tokyo was born. They recently made their big debut in American Eat Co. and are starting to get into the groove of things.
If sushi isnβt your thing, but you still want to enjoy Delgadilloβs talented cooking skills, Viva Tokyo is the place to go, where you can expect to see Asian appetizers like gyozas, crab puffs, takoyaki balls and spring rolls.
They also have hibachi plates that come with either chicken, steak or shrimp. Of course, that also includes a side of fried rice and vegetables. If youβre stopping by for lunch, they have various bowls like yakisoba, teriyaki chicken, katsu and spicy tofu.
βOur fried rice is really good, people have been loving that one,β Delgadillo said.
But Viva Tokyoβs bread and butter is their ramen. Currently, they have tonkotsu, miso and shio ramen as well as spicy versions if you need that extra kick. Donβt worry, they have vegan options too!
During a Wednesday lunch rush, smells of grilled chicken filled the air as a line began to form at Viva Tokyo. Delgadillo worked her magic in the kitchen, moving quickly between the grill and stove as she crafted her picturesque ramen bowls.
It would be a crime if you didnβt grab an appetizer to snack on while you wait for your steaming bowl of ramen. Trust me, you wonβt regret ordering the crab puffs.
Crab puffs are just one of the appetizers Viva Tokyo offers.
When the flower-looking fried puffs were placed in front of me, it took me .0000001 second to start digging in. First you get the crunchy, crispy outside, but itβs the creamy, cheesy crab filling that brings a tear to my eye. If things couldnβt get better, you get to dip it into the sweet and sour sauce, bringing a tangy element to the savory appetizer.
Before I knew it, a bowl of steaming miso ramen was placed in front of me, complete with slices of pork, bits of green onion, ginger and an egg perfectly placed on top of the broth.
Making the ramen is a two-day process for Delgadillo. A pot of cold water and pork bones are placed in the fridge for a full day. The next morning, Delgadillo cleans everything up and boils the bones for an hour. She continues to wash the bones and transfers everything to a bigger pot to make the broth, throwing in onions, carrots and ginger. After letting it boil for the rest of the day, itβs ready for the lunch rush.
The miso ramen comes with slices of pork, bits of green onion, ginger and an egg, each perfectly placed on top of the broth.
The two-day process is worth it: the broth is rich, savory and full of flavor. Mix that with the tender slices of pork and the long noodles and youβll never want to go back to packaged ramen again. As you finish the bowl, youβll get the occasional blast of ginger or crunch of green onion that puts everything over the top.
You wonβt have to worry about feeling too full and your mouth won't be covered in a layer of fat. All you will be feeling are warm, cozy sparks on your taste buds.
As Delgadillo gets more comfortable with running two different spots, she will add more ramen concoctions to the menu, some that will include classic Mexican flavors. She is currently developing a mariscos-inspired ramen that will feature shrimp, jalapeΓ±os and cilantro.
In the meantime, Delgadillo will be manning the kitchen at Viva Tokyo, making bowls of ramen that will warm you up on a cold winter day.
