One of the newest spots on Church Street in Burlington? Gaku Ramen! The traditional Japanese ramen spot creates noodle bowls worth drooling over and homemade ice cream for dessert. The chef shows us how to make ramen at home and gives us some of the recipes so you can give a try!

Gaku Ramen is open Sunday through Wednesday from 11am until 10pm and Thursday through Saturday 11am until late. You can see the entire menu online and learn more about some of the authentic ramen they serve.

Recipes for some of the dishes can be found below courtesy of Gaku Ramen and the chef, Leonard Scotti:

Japanese Cucumber Salad

Avocado vinaigrette

1 ½ C Sambal

1 C rice vinegar

4 ripe avocados

½ C sesame

½ C soy sauce

2 Tbs. Salt

¼ C peeled and chopped ginger

2 C oil


1.     Combine everything, except oil, in blender

2.     Turn on and slowly stream oil till incorporate

Toss with sliced cucumbers and garnish with scallions and furikake nori salt

Chicken Boullion


Water                         15qts

Chicken                     2 Whole Chickens

Chicken Feet             1000g

Ginger Root               40g

Carrot                         150g

Onion                          200g (About half a large onion)

Scallions                     140g (Around 7-8 stalks)

Garlic                          10 Cloves 


1.       Wash chicken and chicken feet under cold water

2.       Chop all vegetables except for scallions, keep the skin on carrots and ginger, but take the outer skin of the onion off

3.       Put everything into pot with the water and bring to boil with lid

4.       Once there is steam coming out of lid, take the lid off

5.       Put heat on low and bring down to a simmer for 3 hours and 30 minutes

6.       Take out ingredients, strain until clear

Whisk chicken boullion with red miso paste to make a simple miso broth. Season with soy sauce, sake, and mirin to your liking

Serve with “wavy” ramen noodles, roast pork and garnish with scallions, bean sprouts and bamboo shoots.

Green Tea Biscuits


Butter                           1360 grams

Powdered Sugar                     1040 grams

Vanilla   2 Tablespoons

Egg Yolks   8

AP Flour               1920 grams

Green Tea Powder                90grams

Salt                            1 Teaspoon

White Chocolate Chips         600 grams


1.       Cut butter into small chunks and allow to come to room temp.

2.       Cream butter and sugar together with fingers.

3.       Add vanilla and egg yolks to butter and mix.

4.       Combine flour, green tea powder and salt.

5.       Sift flour mixture into butter in two batches.

6.       Fold in white chocolate chips along with second batch of flour.

7.       Roll dough into logs 2 inches wide and chill overnight.

8.       Cut cookies into quarter inch think  disks and bake at 300 degrees for 25 minutes, rotating halfway through.