By Lori Fredrich Senior Writer Published Nov 11, 2020 at 12:01 PM

My annual article, 52 Restaurants for your Bucket List, was originally created to provide readers with an easy way to explore the wealth of restaurants in the Milwaukee scene over the course of one year (52 weeks). Today, as we navigate the COVID-19 pandemic, it provides a fun and equally compelling guide for folks who’d like to bring variety to their weekly meals while providing vital support to some of our finest local restaurants.

Here's the featured restaurant of the day, plus five dishes to try!

Tochi
705 Village Green Way #102, West Bend, (262) 429-1515
https://www.tochiramen.com/

Why travel 40 minutes for ramen? Why not? When the options are as good as they are at Tochi, you can’t lose. Choose from multiple ramen styles including unctuous traditional tonkotsu, shrimp kimchi shio and playful specials like bacon apple mazeman. You’ll also find udon and rice dishes, plus creativel nibbles like spam buns and brat stickers. Best of all, Tochi’s ramen is (almost) as good when carried out as it is eaten at the uniquely decorated punk rock-inspired ramen shop.

Five dishes to try: 

  1. Shishito peppers: Blistered peppers, pork fat, soy sauce, fish sauce and sesame seeds ($7.95)
  2. Pork steam buns: Pork belly, ancho chili hoisin, pickled cucumbers ($5.95)
  3. Tonkotsu ramen: Pork bone broth, pork belly, crispy pork, surimi, green onion, kimchi bamboo shoots and tamago ($13.95)
  4. Grass-fed beef mazeman: Shoyu yuzu broth, seared flank steak, pickled shiitakes, green onion, smoked bone marrow butter and a fried egg ($12.95)... the bone marrow butter alone will make you swoon!
  5. Chicken chorizo udon: Chicken, spicy chorizo, cilantro lime paste, green onion, goat cheese and spicy miso broth ($10.95)
Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.