For the years I lived in the Bay Area and become acquainted with the ramen scene in the Peninsula and South Bay, I had 2 go-to places for ramen. Ryowa Ramen House for miso ramen and Santa Ramen for tonkotsu ramen. These days, I've been favoring tonkotsu ramen. It's a true art to produce a good bowl of this pork bone broth and chewy noodles. The broth alone takes a whole day to simmer up that milky, pork liquid.
Santa Ramen is just as consistent and tasty as I remember with a standout pork bone broth. Milky, creamy, and filled with pork flavors. The noodles have a pretty good amount of chew that softens a little as you get down to finishing the bowl.
So who has the better tonkotsu ramen in the Bay Area?
By a hair...well, in this case, by a noodle...Orenchi Ramen has the slightest edge because of the consistent chewy bite of noodles down to the last slurp. But, I still would go back to both. It really just depends if I'm in the South Bay or the Peninsula.
If you can't see the slideshow, check out my Flickr album: Santa Ramen