Menmen

The flat, wavy noodles immediately stand out in the bowl at Menmen, rolled delicate and thin with a distinct ripple. They slip across the palate with a light, fluttering slurp that keeps its lively spring right down to the last bite. Supporting them is a soy broth anchored by clean, gentle dashi, brought sharply into focus by the kick of ground pepper and a fragrant sliver of yuzu peel.

Among the varied offerings, the karaage ramen has earned particular attention. Bite-sized pieces of freshly fried chicken sit right atop the noodles; their crispy coating drinks in the broth, releasing savory juices and lending a rich, savory sheen to the soup as you eat. It is a hearty bowl, and many diners choose to pair it with a side of rice, using the chicken pieces like an entree.

Other noodle preparations cater nicely to different cravings. The chashu ramen features pork so tender it comes apart easily, its natural sweetness balancing the sharp broth—often transferred to a bowl of rice for an impromptu rice-bowl topping. There is also meat and bean sprout ramen for a crisp vegetable crunch, and guests can order karaage on a separate plate if they prefer their fried chicken unsoaked.

A radio plays quietly in the background of the relaxed dining room, setting an easy tone for solo meals. Service centers mostly around the lunchtime hours, and payment is strictly cash, so having coins or bills ready will make for a smooth stop.