Foodzilla partners Steven Yamaji and Nori Itasaka have translated their restaurant experience in Japan to an informal but stylish noodle-soup-centric ramen restaurant with a fast-casual approach at lunch and table service at dinner. Grass-fed and pastured raised animals are sourced for pork and beef bone broths (available as “broffee”), and there is a vegetarian option. Three noodles of varying thickness are offered in the ramen and udon, and a genuinely “spicy” kick is the norm. The tonkotsu (pork) ramen was milky and rich, the thin noodles accompanied by tree-ear, mushrooms, arugula, soft-boiled egg, and luscious braised pork belly; the gyukotsu (beef) broth was dark brown and savory, its standard noodles supporting mushrooms, egg, asparagus, and grilled beef. Save room for a beautiful and bargain-priced dessert like the subtle green tea crème brûlée or the dazzling Citrus Maximus. Open for lunch and dinner Mon.–Sat.