"To make its Hakata-style tonkotsu ramen, Aki Nom Nom and its sister restaurant, named Nom Nom, boils pork bones for 36 hours, then adds vegetables, kelp, and mushrooms to create a rich, cloudy broth. In go the noodles (diners can choose their firmness) and a variety of optional additions, including bamboo, wood ear mushrooms, chashu pork belly, black garlic oil, and soft boiled eggs. Chicken and vegetarian broths are also available at this casual restaurant." - Sarah Maiellano
