"We’re not sure what our favorite thing about Toyori in Chinatown is. On the one hand, the ramen at this Japanese and Taiwanese spot is totally craveable, as are the sizzling plates of meat, but Toyori also ends the meal with adorable tiny probiotic drinks, which, you know, cute. While the interior feels nondescript in the same way most new spots in Chinatown do—dark walls, rows of utilitarian booths and tables—the dim lighting and floor-to-ceiling gold Toyori mural feel special. As does the food. Dig into glistening pork buns with zig-zag drizzles of mayo and tonkotsu, or spicy tan tan ramen with crispy charred chashu pork. Or have a rib eye sizzling plate with signature black pepper sauce, a pile of spaghetti, and steamed freezer-grade vegetables, ‘cause, why not? Everything shows up fast, and you’ll probably want to eat it equally as fast (this is where the yogurt drinks come in handy). And while the menu at Toyori may feel familiar to other ramen spots, the quality and consistency are what keep us coming back for bowl after bowl. photo credit: Richard Casteel Food Rundown photo credit: Richard Casteel Toyori Bun A pillowy soft and squishy bun surrounds charred pork with sweet and rich sauces. The blanket of tonkotsu and aioli amplifies the savory, rich flavors. photo credit: Richard Casteel Takoyaki Octopus Balls These takoyaki are a bit softer and spongier than others we’ve tried. More like if you stuffed octopus into a hush puppy. photo credit: Richard Casteel Signature Spicy TanTan Ramen The texture of the double pork here makes it. We love pulling up noodles laced with spiced ground pork, then adding a bite of the caramelized chashu. And the ramen is just spicy enough to perk up your sinuses, but not so hot you can’t enjoy slurping down the entire bowl. photo credit: Richard Casteel Signature Ribeye Steak Sizzling Plate What’s not to love about a plate that comes with spaghetti noodles, steamed frozen vegetables, and a fried egg? It’s like the grown up (well, kind of) version of a Salisbury steak TV Dinner." - Chelsea Thomas
