Since the opening in January 2015, the chef Jack Nakamura has been doing his dance of moves and dishes, and so far the menu has featured, in particular, a $13 Torigara Shoyu Ramen, of chicken and extra chicken fat for some Jewish touch. Green onion, spinach and bamboo shoots, fish cake, nori and pork chashu, and thin, wavy noodles. A side of soft poached egg, steeped in soy marinade and bonito, is a joy of simplicity.
Another one is a vegetarian $14 Miso Ramen, which can be tasted on one of 10-some bar stools available. The idea of Sun Noodle, the creators, is to make this an incubator for new ramen chef to showcase their noodle in the miniscule kitchen. Said to be the best ramen in town, which is highly believable.