Soft, pillowy steamed buns cradle remarkably tender pork belly that melts in the mouth. The combination of richness and the soft bun texture is why reviewers mention ordering multiple orders.
Tips from diners
Bao are smaller than the ramen — order one or two as an appetizer before your noodles arrive.
The signature ramen showcases Oiistar's commitment to broth — deep, rich pork bone cooked for hours, paired with fresh house-made noodles and slices of remarkably tender Berkshire pork belly. Multiple reviews cite this as some of the best ramen broth in Chicago.
Tips from diners
Order the Oiimen — it's the signature and best introduction to what Oiistar does with broths and noodles.
Come during lunch (before 5 PM) to avoid the long dinner waits — the ramen is the same quality at any time.
A spicy ramen built on a deep miso broth that carries heat without overwhelming the other flavors. The broth is layered — salty miso, savory kombu, chili spice, and richness from fat. Pair with house-made noodles for texture contrast.
Tips from diners
This is where heat meets technique — the spice doesn't overshadow the subtlety of the miso broth.
A vegetable-forward ramen that doesn't sacrifice umami depth — shiitake mushrooms and kombu seaweed build a savory, complex broth that carries mushroom richness and ocean salinity.
Tips from diners
This bowl offers the same depth and satisfaction as the meat ramen — you don't lose anything by going vegetarian here.
For beef lovers, the Chadolmen brings tender short rib meat to a deeply savory beef broth. The richness of the short rib and the complexity of the broth make this a satisfying, hearty alternative to the pork-focused options.
Tips from diners
If you're torn between ramen bowls, this is the one for short rib lovers — rich, substantial, and comforting.
Oiistar is a Wicker Park spot specializing in ramen with house-made noodles and rich broths that showcase Eastern technique. The menu blends Korean, French, and Italian influences into dishes built for sharing. The space is small and intimate, operating without reservations — diners are encouraged to expect waits during peak dinner hours but promised short service times once seated.
No reservations — it's first-come, first-served. Come during lunch (12-3 PM) for minimal waits, or expect 30-60 minutes during dinner peak hours (6-8 PM).
The space is intimate and tight — groups of 4+ might want to split into smaller seating groups or expect a long wait for a large table.
The small bar has Japanese beer and sake — ask for recommendations to pair with your ramen bowl.
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