Executive chef and partner Doug Psaltis isn’t Japanese, but his ramen broth and noodles are still very traditional. His ramen broth comes in three styles — pork tonkotsu, shoyu and a shiitake vegetarian — and the Tokyo wavy-style noodles are made to his exact specification by Ken Shiro at the Sun Noodle factory.
Special Dishes: Ramen
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.