Ramen’s march to world domination continues, in a city whose culinary traditions could hardly be further from Tokyo. The cooking here is authentic, however, with each item on the short menu based on a deep, rich broth that’s made in house (as are the noodles). The “tantan” ramen, with chopped pork, sesame pesto, and Japanese hot pepper, is a spicy treat. Sides are also traditional, including edamame, filled gyoza dumplings, and kara-age (fried marinated chicken thighs); there’s a strong sake list, too. No reservations.