FEATURED ON
The first HiroNori location opened in 2017. Since then, we have received rave reviews from customers and food critics alike.
Our Features, Awards, and Reviews
2019 Michelin Guide
HiroNori Irvine was selected to join the 2019 Michelin Guide.
San Diego Reader (June 2019)
“But do not sleep on the vegan ramen. It starts with a miso base, no big deal, but wooed me with the thick addition of sesame paste and a touch of chili oil. It sounds so simple, and I’m sure it is for someone who knows what they’re doing. And yet, it succeeds where other vegan broths fail.”
San Diego Magazine (May 2019)
“What makes HiroNori’s so special? Has to be the high quality of the soy sauce they use in their base. Ramen is all about the broth, and ramen broth is all about the base—called tare in Japanese. The base is a signature blend of sauces and seasonings (usually soy, sake, mirin, garlic, miso, etc.). The tare is the heart and soul of ramen, its big bang of flavor. And HiroNori’s tare uses a soy sauce that’s barrel-aged for two years.”
Orange Coast Magazine (APRIL 2019)
“Don’t miss the melt-in-your-mouth, charred chashu pork or the vegan ramen at this sleek, modern joint.”
Press Telegram (SEPTEMBER 2018)
New University (JANUARY 2018)
OC Register (JUly 2017)
Learn More About HiroNori
Explore the backgrounds of our founders and head chefs, Hiro and Nori, by reading Our Story.
Eager to try our craft ramen? Visit one of our six restaurant locations!