Namu brings the local, organic, sustainable mantra to its eclectic and Asian-inflected cuisine. There’s just one ramen, but it’s available on both the brunch and dinner menu. The chicken ramen is made with Tokyo-style noodles, sous-vide chicken breast, bean sprouts, an onsen egg, sesame and nori in a mild paitan-inspired broth. After serving ramen and even Korean ramyun, the Lee family is planning to open a noodle-centric spot.
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