After spending two decades as a chef at the Halekulani Hotel in Hawaii, Lorenzo Rangel moved to Seattle with his wife Reiko to be closer to their son. Rangel is an expert in French and Pacific Rim cuisine, but as an Okinawa native, he knows his ramen. The menu at Aloha Ramen speaks to both his Japanese roots and his long career as a chef. The staples — shoyu and miso ramen — are delicious, topped with fresh bamboo from the Rangels’ garden and homemade chashu pork. The difference fresh bamboo makes is surprising. Suddenly an oft-overlooked ingredient becomes a highlight of the meal. Rangel also shows off his culinary chops with his black sesame ramen, the spicy tantan ramen and the tofu-based tonyo ramen. The bowls are all about $8. Try a side of homemade potstickers too. Reiko, an Osaka native, presides over the cozy dining room. She says she’s influenced her husband over the years to make ramen in the Kansai style, which uses less salt than Tokyo ramen shops.

The black sesame ramen from Aloha is a good example of the innovative approach of Chef Rangel.

Aloha’s tonyo ramen has a rich, white soup similar to the pork-based tonkotsu ramen, but it is made with tofu.

• Steaming Bowls of Ramen
• IZAKAYA - Japanesee dining with a common touch