San Gabriel Valley lucked out as the first U. S. location for one of Tokyo’s most popular ramen joints dating back to 1995. There’s often a wait, but know that tables turn fast at this sleek restaurant, designed like a minimalist shoebox with concrete floors, high ceilings and largely blank walls.
The menu is just as abbreviated, offering only a few starters like takoyaki and yuzu potato salad alongside a handful of ramen options. As quickly as the kitchen works, diners know to get started right away while the broth is still hot and billowing clouds of steam. Dipping ramen (tsukemen) is the restaurant’s claim to fame, but other bowls like hearty tonkatsu chock full of green onions, or spicy miso ramped up with habanero powder and chili oil, also delight.- Les inspecteurs du guide MICHELIN