Yet another of chef Michael Sohocki’s multifaceted restaurants, this tiny noodle house has a vibrant feel and a loyal crowd. Start with the sunomono (pickled cucumber salad) or perhaps some charred edamame, an outstanding version of the familiar soybean dish. Providing just enough variety are four distinct ramen broths (the spicy tantan-men sells out first), with an array of add-ins, plus yakisoba and other noodle-based entrées.