Ramen isn’t an authentically Japanese food. Traditionally, Japanese noodle soups used seaweed, and sometimes, chicken, as their base until the early 20th century when chefs started experimenting with the Chinese method of building broths with pork. So it shouldn’t be a surprise that the hottest Ramen chef in Tokyo was, for many moons, not Japanese, but a dude from Long Island, NY. After perfecting his craft in Japan (and becoming a celebrity there), Ivan Orkin returned home and has been wowing diners ever since with both his classic ramens, and the pork-a-palooza he calls  "triple pork, triple garlic mazeman". The latter is just barely soup (more like noodles with sauce) but who cares when you’ve got chopped bacon, simmered pork belly, and tonkatsu (pork broth) generously seasoned with raw, roasted and pickled garlic? Try and bring a group so you can try some of the starters; the miso roasted cauliflower, in particular, is splendid.