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This stylish ramen shop started as a monthly pop-up restaurant, but the signature soup bowls were such a hit that within a year the chefs had a permanent home in the industrial east side neighborhood near the river. Handmade noodles in slow-simmered broths—pork, seafood, or vegetarian—can be gussied up with extras like pork belly, tofu, poached eggs, or cornmeal-crusted oysters. "Bambino bowls" are sized for kids, while regular portions are generous. Sides include steamed buns, house-brined pickles, and salads. Seating is communal, and every Thursday is Korean Fried Chicken Night, where the birds are brined for 48 hours, smoked, fried, and tossed with a garlic-ginger-soy vinegar sauce.