This sister spot to ramen palace Tsujita specializes in tan tan ramen, a Japanese favorite that’s equal parts tantanmen (dipping ramen) and spicy Sichuan dan dan noodles. The original bowl is light and gently herbaceous, with bold notes of peanut and garlic accenting the ground pork and tofu, while the “downtown” version is tangier and nuttier. If you’d rather slurp sans soup, either bowl can be ordered “dry” as well.
The “killer” in the restaurant's moniker comes from the range of spice levels offered to diners—opt for the six out of six, and you’ll be supremely grateful for the pitcher of water provided to each table. All those heaping portions of chili oil are matched by the casual, cheerful dining room, which is dressed in shades of screaming red.