Yoroshiku

"The shoyu and shio (salt) ramen at this Wallingford izakaya are both solid, but the true star of the menu is the miso ramen, with a depth of earthy flavor lent by the fermented soybean paste. The restaurant also has some of the fattiest pork of all the area’s ramen restaurants — so good it’s worth an upgrade to extra chashu. Yoroshiku also offers unusual options like a wagyu shoyu ramen and a Fisherman ramen featuring local seafood in miso broth." - Jay Friedman

"This Wallingford izakaya serves dishes from Hokkaido, Japan’s northernmost island, like scallops grilled with butter, as well as drinking snacks like pork bao and fries made of spam. The restaurant only serves one type of fried chicken — zangi, a super-crispy, shoyu-and-sake-marinated Hokkaido invention, which at Yoroshiku, is served with garlic miso sauce. But the flavor in each piece of boneless thigh meat is so deep, and the batter so delicate, that you don’t need other options." - Eater Staff, Jade Yamazaki Stewart

"Only come to this Wallingford izakaya for ramen—specifically the wagyu ramen. This bowl of gingery shoyu broth with bouncy noodles is made even better with chunks of tender beef that fall apart faster than a New Year's resolution on the third week of January. Stick to that, and there's no need to waste your time with the rest of the underwhelming menu, like bready bao and bland spicy tuna rolls." - kayla sager riley, aimee rizzo

"Only come to this Wallingford izakaya for ramen—specifically the wagyu ramen. This bowl of gingery shoyu broth with bouncy noodles is made even better with chunks of tender beef that fall apart faster than a New Year's resolution on the third week of January. Stick to that, and there's no need to waste your time with the rest of the underwhelming menu, like bready bao and bland spicy tuna rolls." - Kayla Sager-Riley

"This Wallingford izakaya serves dishes from Hokkaido, Japan’s northernmost island, like scallops grilled with butter, as well as drinking snacks like pork bao and fries made of spam. The restaurant only serves one type of fried chicken — zangi, a super-crispy, shoyu-and-sake-marinated Hokkaido invention, which at Yoroshiku, is served with garlic miso sauce. But the flavor in each piece of boneless thigh meat is so deep, and the batter so delicate, that you don’t need other options." - Eater Staff, Jade Yamazaki Stewart