"Known for its traditional approach to Japanese ramen, this Seattle import is serving up bowls with six types of noodles and a variety of broths, including shoyu, shio, tonkotsu, spicy, and more. Start with a bowl of the best-selling garlic tonkotsu shoyu, add melt-in-your-mouth pork belly, then revel in the soulful depth of the milky, 20-plus hour pork bone broth. Other highlights include the tsukemen dipping ramen and izakaya-style small plates, like gyoza and agedashi tofu." - Minh Truong, Mai Pham, Eater Staff
