"The popular Tokyo-bred ramen chain finally opened its first U.S. outpost in Palo Alto featuring its signature, richly-colored black squid ink and red pork broths, which stew for over 20 hours before being served. The chain has over 35 outposts abroad and has gained fandom for its varied flavor profiles and highly customizable bowls, allowing visitors to choose among factors like spiciness, “strength of flavor,” desired “richness in oil,” cut of pork (loin or belly), and noodle thickness and firmness. Diners can also elect for chef’s choice dishes like the Red King (Akao) bowl—a velvety broth made of garlic, chile oil and cayenne pepper, which is then topped with a ball of miso-infused minced pork, select Nagi cayenne and tender chashu (sliced pork loin). Diners can expect a second California location in San José to open later this summer." - Marguerite Imbert
