MICHELIN Guide’s Point Of View
This unobtrusive yet buzzy ramen house arrives courtesy of Chef Harold Jurado. His modest space displays a clean, streamlined décor, complete with rows of counter seats and a smattering of tables. This menu is simple—and while tatakis are creative, these bowls are next-level delicious. For instance, the pork tonkatsu selection is wholly addictive, featuring perfectly chewy noodles in a 20-hour pork broth, bobbing with smoky, melt-in-your-mouth chashu, soft cooked egg and a flutter of bamboo shoots, corn, green onion and black garlic. Pair this with a daikon, hijiki and nori salad tossed in ponzu for a touch of refreshing crunch. Don't leave without your Instagram-worthy swirl of matcha and taro soft serve, offered in a cone-to stay or to go.