Building on two dashi-based broths, Domo Chef-owner Gaku Homma offers eight different varieties of ramen with toppings like grilled eel and sukiyaki beef, including a thicker, saucier rarity called ankake. Adding two more broths (soy milk and curry) to the mix, he also makes five types of tsukemen -- essentially deconstructed ramen, with the soup served alongside the noodles to function as a dip. Any of these can become part of a combo meal with your choice of 12 donburi (rice bowls), such as the salmon teriyaki or the shrimp with avocado. And of course it all starts with the seven side dishes sent out for parties to share, whether in the folktale woodcutter’s cabin of a dining room or out in the koi garden. Prepare to be dumbfounded by sheer abundance, is what we’re saying.