Their ramen menu is enormous
"If they have 100 kinds, get the f**k out. Four to 10, okay, but if you do 50 types it's hard to take a place seriously."
They should serve four essential broths
"The baseline is four different broths. Shio, shoyu, miso, and tonkotsu. They're all a little different, but to me they're the four staples. If I don't see a shio and shoyu, then it's like going to a place that only serves white pizza. Even if they're doing something experimental, it should probably be based in one of those broths."