Menya Hosaki

Once a pop-up and now a full-fledged brick-and-mortar establishment, this young'un is making waves in the city’s ramen scene. The kitchen runs the length of this sleek, narrow space in Petworth; and the young chefs running it move about with the deftness of a team many years older. They are as focused as the menu, which is all ramen except for the karaage served with yuzu mayo.
Carefully composed bowls feature thin, chewy, house-made noodles accompanied by delicate broths with nuance and depth. The signature bowl is a smoky, triple-threat combination of tonkotsu, chicken chintan and dashi. The soy-sauce-based truffle shoyu, which also features meaty cuts of pork belly, spinach and bamboo shoots, warrants slurping. Vegan ramen is also available.