While Bankara and Ramen Kio seem to be many Bangkokians’ top picks for ramen, this Thonglor restaurant (with another branch at EmQuartier) has won many fans for its miso-enriched broths. Ramen Misoya is part of a ramen empire that stretches from Sao Paulo to New York—and throughout Japan, of course.

The decor at this Bangkok branch goes for wood-heavy rustic charm, with old miso casks lining the walls and freeform lamps hanging over hardwood tables. The menu centers on variations of thick pork-based miso ramen recipes from all around Japan, from Tokyo to Hokkaido and Nagoya. Both the Hokkaido karamiso chashu-men (B240) and Tokyo karamiso chashu-men (B240) deliver a deliciously sharp yet dense soup, with the former being slightly saltier and the latter quite vinegary. The big chunks of grilled chashu have a nice burnt quality to them, though they don’t quite melt in your mouth as you expect. Be warned: the Hokkaido version also comes with fried potato, which smells a little off-puttingly of stale oil.

Beyond noodles, there’s much to recommend, like the piri kara butano onsen tamago don (stir-fried miso pork with rice, B120), whose rich miso flavor goes perfectly with the gooey egg yolk. What the gyoza (B120) lack in flavor, they make for up in texture; we love their crisp skin and xiao long bao-like soupy filling. We’re also totally addicted to the salad dressing that comes with the ika gesso age (deep-fried octopus tentacles, B80). Though sticky and oily, this fried dish is a proper drinking snack.

Dessert is limited to two choices of pudding—green tea and brown sugar—but they’re tastier and more satisfying than we’ve found at many other ramen shops. With its distinctive miso flavors, Ramen Misoya is a must-visit on Bangkok’s ever-expanding ramen circuit, and the side dishes aren’t bad either. No corkage charge.

This review took place in November 2015 and is based on a visit to the restaurant without the restaurant's knowledge. For more on BK's review policy, click here.