When Rhode Island transplant Ken’s Ramen opened in Virgil Village, it marked a homecoming for owner and Los Angeles native Will Hu. Instead of utilizing the far more ubiquitous tonkotsu soup, Ken’s crafts a rich, chicken-based broth made from free-range whole birds that are simmered for over 20 hours. The stock is aged at a low temperature for at least a day, which results in a golden broth that packs depth and flavor. From their Hell Paitan Ramen (blanketed in their signature Japanese chile oil sauce) to their Tan-Tan Mazeman (wavy noodles coated in a spicy roasted sesame puree), each bowl (except for a vegan option) comes with cuts of tender Berkshire pork belly—which you can order extra of on the side.
How to order: Walk-ins only for dine in. Order for pickup via Toast; pickup or delivery via UberEats and other apps.