Hakata Ikkousha Ramen

Kousuke Yoshimura opened his first tonkotsu shop in Japan before bringing the recipe to seven locations, including this one on Western Avenue. The broth stays true to the original, pork-heavy and thick, and available spiked with fish roe and chili paste in the mentaiko version. Bowls are built to order from a customizable sheet, and gyoza make the usual side. A line forms once temperatures drop below 70 degrees; regulars use the shop's virtual queue to hold a spot rather than stand outside.