Shinka Ramen & Sake Bar

Despite an expansive menu with options like pork baos and spicy tuna tacos, skip right to the ramen. The order here is the beef bone marrow ramen for which Shinka has won several awards. Though this is a Japanese soup—made from 14-hour simmered wagyu bones with their marrow—chef Waki Ng was initially inspired by a richly-flavored Korean beef-based soup called seolleongtang. The result is a creamy gyukotu-style (beef) ramen that hails from Japan’s Tottori Prefecture, with thin noodles, wagyu brisket, sliced daikon, garlic chips, chives, scallion and the signature broiled bone marrow.