** THIS ISBUENA PARK STORE. PLEASE CHECK LOCATION BEFORE ORDERING **. Owner chef, Toshimasa Sano was trained at Tsujita in Tokyo, a beloved artisan ramen brand with a buzzing sister restaurant in Los Angeles, which was described in 2017 as “the king of tonkotsu ramen in Los Angeles” by the late food critic Jonathan Gold of the Los Angeles Times.After 10 years of training at Tsujita in Tokyo, Sano was inspired to open his own ramen shop specializes in miso ramen & tsukemen.We are especially excited to introduce Americans to ramen dishes with miso broth.White Miso Ramen originated in Hokkaido, Japan, which is well-known for its rich food culture, and Red Miso Ramen is popular in Tokyo today.We serve carefully crafted Japanese ramen with an intense broth that takes 40 hours to prepare, pairing it with selected fresh noodles from Kobayashi Seimen, a noodle brand originally from Hokkaido.

For authentic Asian cuisine, enjoy a bowl of tsukemen dipping noodles at Ramen & Tsukemen TAO, a MICHELIN Guide Bib Gourmand recipient. Indulge in a bowl of Orange County's Best Ramen at Yoshiharu or grill high-quality meat on a tabletop grill at Grub Street's ‘Absolute Best Korean BBQ,’ Baekjeong. Doubling down with the Asian fare, SUP Noodle Bar's Vietnamese Pho is voted as the ‘OC's Best Pho’ by OC Weekly.

Chef/owner Toshimasa Sano worked at the legendary Tsujita Ramen in Tokyo for 10 years before coming to Southern California to continue his passion. Now in Buena Park with a ramen shop of his own, he’s focused primarily on miso ramen (and also tsukemen, or dipping ramen, served with cold noodles on the side). He makes two core variations of the miso: one red, one white, both of which simmer for two days.

Moody, mysterious but energetic, TAO still packs the tables for its fashionable Asian fusion. Signature miso sea bass skewers, rich and velvety smooth, are practically required, but consider breaking out of the mold with some interactive dining like the Kobe sirloin shabu shabu. Lots of sushi rolls, dumplings, tempura and other sharables here.

Owner and chef Toshimasa Sano opened Ramen and Tsukumen TAO after ten years of training in Tokyo. His years of training inspired him to expand the dish to America where he now specializes in serving miso ramen and miso tsukemen. These types of broth take 40 hours to prepare and are paired with selected noodles, such as kobayashi seimen.

After 10 years of training in Tokyo, Toshimasa Sano, owner and chef of Ramen & Tsukemen TAO, opened his unassuming restaurant in Buena Park, specializing in ramen and tsukemen. Sano’s crafted culinary skills have paid off and his restaurant has now been granted the honor of the MICHELIN® Guide distinction of Bib Gourmand.

Ramen & Tsukemen TAO is the newcomer to the Orange County ramen scene. The restaurant is headed up by Japanese Chef Toshimasa Sano from the renowned Tsujita ramen shops in Tokyo (with locations in LA as well). If you love Tsujita like I do then you’re going to love Ramen & Tsukemen TAO!

Ramen & Tsukemen TAO serves ramen with “an intense broth that takes 40 hours to prepare.” Their fare is good enough to earn them a MICHELIN Guide Bib Gourmand nod. Visit Buena Park includes even more fantastic options on their Dining in Buena Park webpage. Courtyard Marriott Buena Park

Ramen & Tsukemen TAO earned a well-deserved Michelin Star in 2022. If your idea of ramen is those little packets that you ate in college, then this will change your worldview. The ramen broth takes 40 hours to prepare!

For something more casual, grab a bite at Porto’s Bakery & Cafe or slurp down some noodles at Ramen & Tsukemen TAO, granted the Michelin Guide distinction of Bib Gourmand for its great value.

Ramen & Tsukemen TAO garnered the honor of a MICHELIN Guide Bib Gourmand for their savory ramen and tsukemen dipping noodles. They come in a broth that takes over 40 hours to prepare.