"This Capitol Hill izakaya serves up “Tokyo Shoyu Ramen,” which is slightly beefy with oxtail meat and oxtail broth but lightened up with fish powder and mizuna. (Don’t worry, there’s also pork chashu in the bowl.) That same oxtail broth forms the base for black garlic tantan ramen spiked with sesame and sansho (a spice similar to Sichuan peppercorns), plus Chinese pickles. Those who want to go soupless can opt for the shoyu-flavored Mazemen." - Jay Friedman
Jay Friedman