One of Agu Ramen's "originals," a bowl of kotteri tonkotsu.
Expanding the way we think about wine and food, Agu A Ramen Bistro was the setting for a unique pairing of affordable wines with Jidori ramen and yet-to-be-introduced small plates on Feb. 11. Some of the new side dishes only recently hit the menu on Feb. 21, coinciding with my review appearing in print on Feb. 26.
The wine event anticipates securing of a liquor license in the coming months, and the restaurant enlisted master sommelier Patrick Okubo to help with the pairings. Without knowing what the new dishes would be like, Okubo had his work cut out for him, but the selections he brought in meshed well with the restaurant's mix of deep-fried, spiced and savory flavors.
Agu quickly became my favorite ramen spot when it opened last fall, and here was no reason to believe it would ever offer more than top-notch ramen and gyoza. That was all anyone could expect and that was enough.
But co-owner and chef Hisashi Uehara, a stickler for such time-consuming details as boiling down pork bones for 18 hours to break down fat, marrow, calcium, minerals and proteins to arrive at a thick, opaque broth, wasn't done yet. He had busily been working on new dishes to add to Agu's basic menu, and I have a feeling he's not done yet.
Agu is at 925 Isenberg St., in the Saint Louis Alumni Clubhouse. Call 808.492.1637.