We’re addicted to the tsukemen at this cozy ramen house: thick, springy, housemade noodles served in a richly flavored dipping broth that’s simmered for sixteen hours. A caramelized slice of pork belly, bacon bits, scallions, and a marinated soft-cooked egg complete this dinner-only offering. At lunch, we took comfort in spicy miso ramen with minced pork, an umami-rich dish with fiery chile paste (ask to add it yourself). Don’t miss the small plates, like the fried pig’s ears and the karaage, piquant fried chunks of chicken thigh served with spicy aioli and a chile-tinged watermelon salad. The dining room offers comfy booth seating, even at two-tops, and the casual patio has a fun street-stall vibe.