Tori Ramen: the balance and depth of flavor of the shio-style (salt) broth is incredibly satisfying, just as a truly excellent bowl of ramen should be.
Special Toroniku Shio Ramen: the regular bowl features pork belly, but an upgrade for toroniku is an absolute must.
Shoyu Ramen: The soy sauce broth is clean and complex, with just a few fat bubbles speckled on top to give it some body. Don't be surprised if your done with the broth before anything else.
Mushroom Tofu Ramen: silky tofu, diced Japanese eggplant, shiitake & trumpet royal mushrooms, bamboo shoots, minced scallion, and sliced bok choy round out the toppings of this hearty, rustic ramen.
Roka Akor only serves its ramen at lunch when the clientele is sparse. But, figuring in the miso soup and nicely dressed salad, this lunch offering is a surprising value at $15.
Arami Ramen: Deep and rich, this is one soul-satisfying broth, topped with a perfectly cooked poached egg.
Oxtail Ramen: Mushrooms, crispy tofu, Napa cabbage, ginger, grilled tomato, parmesan, and slow-cooked, fallen-off-the-bone oxtail meat. A nice melody of diverse textures and big flavors.
Urban Belly Ramen: Bill Kim instead uses a phở-like base here, which brings in all kinds of other spices and aromas. This may not please the traditionalists, but works in every other capacity.
Tonkotsu Ramen: The pork cheek served in the ramen is tender and flavorful in a broth that is comforting.
Solid ramen, 80's throwback decor, and a friendly staff make this a solid pick for your ramen destination. Try the Tonkotsu Ramen.
Miso Yasai Ramen: They are very generous with the toppings and add sesame seeds, which lend a nice nutty flavor to the mix.
