Sunny Yim operates his $65,000 Yamato noodle-making machine like a Maserati, producing some of the best noodles in town to bathe in his outstanding 18-hour pork broth for classic tonkotsu ramen. The slim dining room also attracts hipsters for split buns, with toppings such as kicky fried sambal-garlic chicken and duck breast with raisin-jalapeño chutney. Order the house sangría—an unexpected treat.
Dishes We Liked
Spicy barbecue chicken bun with kochujang sauce ($4); Chadolmen ramen with beef brisket, ground pork, kimchi, and egg ($14); kimchi chow with barbecue beef, rice, spinach, egg, roasted nori, and Cotija cheese ($10); togarashi mussels with andouille sausage, sake, serranos, and thyme tempura baguette ($12); bao doughnut with cinnamon sugar and crème anglaise ($3)