An adorable new sister to Kome Sushi, this ramen shop is tiny and simple, with just four soups to slurp. Unlike a lot of the other ramen in town, there isn’t a pork bone in sight; all except the veggie ramen are based on chicken stock. Lovely and light, the shio ramen includes pink goji berries and bits of seaweed. A more robust miso broth, with shreds of roasted chicken and wisps of red pepper, is filling—it’s the most like the usual porky broths. The shoyu, with dashi in the stock, had a subtle clean seafood flavor. An interesting point: The noodles are eggless and made with tapioca flour, making for a great chew. (6/13)