Noodle Bar Near Me in the Financial District: Kirimachi Ramen at Embarcadero

Kirimachi Ramen is a weekday-only ramen shop at 3 Embarcadero Center, near Clay and Davis Streets, and every ramen bowl on its board costs $20, from the creamy tori paitan to the yuzu-scented shio. It opens at 11am Monday through Friday, closes at 6:30pm Monday to Thursday and 4pm on Friday, and stays shut on weekends. For office workers in the Financial District searching noodle bar near me at noon, it is one of the few sit-down ramen counters inside the Embarcadero Center complex.

Kirimachi opened at 3 Embarcadero Center in November 2014, according to tablehopper, after its owner, Leo Gondoputro, closed an earlier location on Broadway. At the time the shop was still in a soft-launch phase and waiting on a noodle machine before it could make noodles in-house. More than a decade later it is still in the same building, cooking for the lunch crowd from the surrounding towers, and its own online store carries a 2026 copyright and a live pickup menu.

The Infatuation reviewed Kirimachi in September 2025 and summed it up as a reliable pick, built for quick workday lunches rather than a destination you cross town for. That is a fair way to approach it. This is not a hyped ramen line with a two-hour wait; it is the dependable bowl a few elevator rides from your desk, with a menu wide enough that a team lunch can split between ramen, rice bowls and bentos without anyone settling.

The tori paitan is the bowl to try first. The menu describes it as a creamy chicken broth with vegetables, pork and egg, and the Infatuation praised its hefty tangle of noodles. Every ramen on the board is $20, so pick by broth rather than price. Shio pairs chicken broth and dashi with a salt base and yuzu, the Japanese citrus. Chuuka uses the same chicken and dashi foundation with a soy base and yuzu, a lighter, brighter bowl than the paitan.

The other options cover the familiar styles. Shoyu is chicken broth with a Yugeta soy base, and the miso ramen builds on chicken broth and dashi with a miso base. The Ramyun Korean Style is the outlier, made with Korean miso and listed as mildly spicy. For a dipping bowl, the tsukemen is $22, with thick chicken broth served on the side alongside pork, egg and scallion. Vegans have the Umami Bomb, an $18 miso-based vegan broth with vegetables.

Toppings let you adjust any bowl. Extra pork is $2.75, a soft-boiled egg is $2, bamboo shoots are $2, and corn, cabbage, kikurage mushroom and roasted seaweed are $1.25 each. An extra portion of noodles is $2. For heat, spicy miso adds $1.50 and the mala chili adds $2. If you are hungry after a long morning, the egg and the extra noodles are the two additions that change the bowl most for the least money.

Not everyone at the table has to order ramen. The unagi don, broiled eel over rice, is $22, and the gyu don, Japanese-style beef stew over rice, is $18. Sesame chicken with chicken thigh and house-made teriyaki over rice is also $18. Bento boxes let you choose one item from eight for $18 or two items for $20, each with salad, pickles and rice, which makes them the easiest pick for a colleague who wants a little of everything.

On the small-plate side, six chicken-and-pork gyoza potstickers are $8 and the chicken kara-age is $11; the Infatuation described the kara-age as lightly crisped. Edamame is $5 and a spicy tofu salad with cabbage, seaweed, house-made pickles and hot sauce is $8. The online menu warns that snacks take 15 to 30 minutes to prepare, so if you are on a tight lunch hour, order them with your ramen rather than as an afterthought.

Kirimachi keeps a short drinks list for anyone finishing work early. Kirin and Asahi are $6, Orion from Okinawa is $10, and a cup of One Cup Sake or Sho Chiku Bai is $7. The most local option is Sequoia Sake Nama, a fresh, unpasteurized sake made in San Francisco, sold in 375-milliliter bottles for $25. Wine by the glass is $8. For the walk back to the office, there is Oi Ocha green tea, Mexican Coke and Bundaberg sodas.

One unusual item is worth knowing about: the shop sells its uncooked noodles to take home. The Noodle Only pack is $10 for six servings, and the instructions say to drop them into boiling water and cook for about a minute. Grab a pack on a Friday, when the shop closes at 4pm and stays shut for the weekend, and you have Kirimachi noodles for a homemade bowl on Saturday or Sunday.

According to the Infatuation, the small tables are almost always free, and there are picnic-style benches that work for groups, which is unusual for a ramen shop in a busy office district. The crunch is the noon hour, when the surrounding towers empty out at once. Ordering pickup through the shop's Square site lets you skip the line at the counter. Kirimachi also stays open until 6:30pm Monday through Thursday, later than many lunch-focused spots in Embarcadero Center.

From 3 Embarcadero Center, the Ferry Building at the foot of Market Street is a short walk east across the Embarcadero. Inside, the Ferry Building Marketplace collects bakeries, coffee bars and specialty food shops, and the waterfront promenade outside is a good place to walk off a bowl of tori paitan before heading back upstairs. The Embarcadero BART and Muni Metro station is nearby on Market Street, and the California Street cable car line ends a block or two away at Drumm Street.

Kirimachi Ramen is at 3 Embarcadero Center, San Francisco, CA 94111, near Clay and Davis Streets. If you drive, the Three Embarcadero Center Garage entrance is at 175 Drumm Street, on the west side of Drumm between Clay and Sacramento streets. Hours are Monday through Thursday, 11am to 6:30pm, and Friday, 11am to 4pm; it is closed Saturday and Sunday. The phone is (415) 872-9171, and catering is handled by inquiry. All ramen bowls are $20, the tsukemen is $22, and the vegan Umami Bomb is $18. Ask Karpo in the Karpo APP for more Financial District lunch spots near your office.