The ramen is... wow
Currently, there are two ramens to choose from: the first is the Torigara Shoyu Ramen, inspired by a 105-year-old recipe that uses a clear chicken broth and pairs it with thin, wavy Sun Noodles. Toppings offered count pork chashu, menma, nori, spinach, and naruto fish cake. An optional egg is offered as well, but served on the side because the egg slightly changes the flavor of the broth. No joke, the Shoyu ramen bowl might be the best bowl of its kind in New York City.
The second bowl is a vegetarian-friendly XO miso ramen made with Sun Noodle miso paste and special XO sauce developed by Kaizen Trading Company. Chef Nakamura blends oolong tea in with his broth and serves it with a thicker straight noodle. Toppings include bean sprouts, nira, and scallions. Butter and eggs are also "optional" (hahahahaha... right). Fun fact: miso ramen is traditionally served hotter than other types, so your slurping skills really come into play here.