Karai Ramen + Handroll Opens on Republic Road

Young Jun isn't cutting any corners when it comes to creating authentic ramen, sushi handrolls and other Asian dishes. Full service dining begins February 8.

By Dayle Duggins

Feb 05 2018 at 2:49 p.m.

Healthy ramen with spinach, mushrooms, seaweed and sprouts.
Photo by Dayle DugginsThe Naked Ramen is an employee favorite. The dish contains sweet sesame glazed ramen noodles with spinach, wood ear mushrooms, bean sprouts, seaweed and more. Purchase Photo

If there’s one food that stands out from my oh-so-’90s childhood, it’s Maruchan Ramen. Plastic packages of chicken- and beef-flavored noodles lined my family’s pantry. My brother was so obsessed with the salty snack that we made him a ramen birthday cake one year. Looking back, that had to have been my parent’s attempt to wean him off what had become his main food group. Then, in a total “hold my beer” move, Justin Timberlake unapologetically rocked the ramen noodle hairstyle.

Ramen has come a long way since then—recently reemerging in southwest Missouri restaurants and grocery stores. You’d be hard-pressed to find someone in 417-land that has as much respect for it as Young Jun, the restaurateur responsible for Haruno, Kai and Koriya. 

In February 2018, Jun expanded her impressive portfolio of restaurants to include Karai Ramen + Handroll, located on West Republic Road in Springfield. A rookie to *real* ramen, I knew I had to stop by the soft opening after hearing Jun talk about the restaurant's Tonkotsu broth that’s cooked for 24 to 48 hours daily. 

“It’s a lot of work,” Jun says. "I’ve been planning this place for a few years and practicing and learning. Temperature is really important. It's really time and labor consuming food."

Located next to VCA Parkcrest Animal Hospital and Pet Lodge, the new restaurant is unassuming on the outside but impressively updated on the inside. An industrial look includes exposed pipes, neutral tones, wood floors and super sturdy furniture. Live moss hanging on the walls adds color and freshness to the space. A massive stone-top bar with kegged wines and freezing cold beer lines the west side of the space, and high-top tables and booths fill the rest of the room. 

It was a cold day, so my boyfriend, Brett Edwards, decided to kick off our lunch excursion with a pot of green tea. Unlike your average green tea, this one had an unexpected hint of seaweed that I surprisingly enjoyed.

Hand-rolled sushi on seaweed with avocado
Photo by Dayle DugginsLoosely wrap the seaweed sheet around your chosen handroll, and you've got a new take on sushi! Pictured are the avocado and spicy tuna handrolls. Purchase Photo

Our server came back with a touchscreen tablet in hand and took our order. Our avocado and spicy tuna hand rolls came out quickly. Instead of perfectly rolled sushi, light, crispy seaweed wraps were topped with sticky rice, quite a bit of filling and scallions. I liked the more interactive take on sushi.

A few minutes after we had devoured the hand rolls, out came two massive bowls of ramen resting on serving trays. Jun recommend I order the Naked Ramen, so of course I did, and I opted to add a soft-boiled egg. The brothless bowl was bursting with color from noodles, spinach, corn, bean sprouts and the most amazing wood ear mushrooms. The sweet sesame sauce that acts as a dressing was at the bottom of the bowl, so I mixed all of the ingredients together and dug in. I loved that the dish was served cool, and little hints of ginger throughout made it refreshing. 

Once I had tasted a little bit of everything in the Naked Ramen, my eyes made their way to Brett’s House Pork Broth Tonkotsu Ramen. With the ramen came a Chashu Bowl, in which super-tender chashu pork rests on top of white rice. I later found out that the pork's melt-in-your-mouth tenderness was because it had been boiled for three hours. 

The ramen is on a whole different Richter scale from the Ramen I grew up with. Brett requested it be served spicy, and it certainly was. The heat caught us both a little off guard upon first sip, causing a couple of coughs. Once we adjusted, we sipped the broth before adding in noodles and other goodies floating around to the ladle. The Tonkotsu Ramen was a stark contrast to my cold dish. 

Ringing in at less than $10, the express lunch ramen combo is a quick and somewhat healthy option—especially for cold days. I’m looking forward to returning for dinner to try creative small plates like oven-baked avocado, scallop dynamite and chicken karaage.

Karai is open for lunch only through February 6 from 11 a.m. to 2 p.m., and full service will begin on Thursday, February 8. See the full menu here.

Hot tonkotsu ramen with prok
Photos by Dayle DugginsHouse Pork Broth Tonkotsu Ramen and Chashu Bowl Purchase Photo
Asian restaurant exterior
Photos by Dayle DugginsKarai Ramen + Handroll is located at 640 W. Republic Road, Suite 100 in Springfield. Purchase Photo
Industrial, modern restaurant with wooden tables and moss walls
Photos by Dayle DugginsLive moss hanging on the walls adds color and freshness to the space. Purchase Photo
Restaurant booth with wood table
Photos by Dayle DugginsBooths, high-top tables and bar seating are available. Purchase Photo
Stone-top bar with wine and beer
Photos by Dayle DugginsA massive stone-top bar with kegged wines and freezing cold beer lines the west side of the space. Purchase Photo
Green tea in pretty tea pot and glass
Photos by Dayle DugginsGreen tea is one of Karai's authentic beverage options. Purchase Photo
Slider Thumbnail: Hot tonkotsu ramen with prok
Slider Thumbnail: Asian restaurant exterior
Slider Thumbnail: Industrial, modern restaurant with wooden tables and moss walls
Slider Thumbnail: Restaurant booth with wood table
Slider Thumbnail: Stone-top bar with wine and beer
Slider Thumbnail: Green tea in pretty tea pot and glass

Karai Ramen + Handroll


640 W. Republic Road, Suite 100, Springfield
Lunch: Monday–Friday 11 a.m. to 2 p.m., Saturday 11:30 a.m.–2:30 p.m., closed Sunday

Dinner: Monday–Friday 4:30–10 p.m., Friday–Saturday 4:30–11 p.m., closed Sunday