RS says: Try the Chashu Ramen. Pub grub at its Japanese best, "Only one ramen is offered and is based in a murky pig-foot broth that tastes like it's been boiled for three years. Plenty of pork, too."
RS says: Try the Minca Ramen. "five types of noodles, multiple broth options, and comparatively low prices. The signature bowl features a powerful soy broth, tea-boiled egg, kelp, and thin noodles."
RS says: Try the Spicy Miso Ramen. "The medium-weight miso is earthy and gritty, the level of heat higher than you'd ever expect, and the kernels of corn a cooling component. "
RS says: Try the Tabata Ramen. It "features cooked and toasted ramen in the same bowl, with a novel broth thickened with coconut milk and soy powder and Chicken nubs w/ raw purple onions."
RS says: Try the Shiromaru Hakata Classic: "pork bone broth highly emulsified, noodles slightly firmer than most and thinner, and pickled ginger is an important component of the flavor package."
RS says: Try the Chicken Paitan Ramen: cantonese-influenced broth made w/ chix & pork bones, soft straight/slightly wavy noodles. w/ 2 unusual toppings. Hot pepper condiment & soy-marinated avocado.
