Best New Ramen Shops

From classic tonkotsu ramen to inspired variations that incorporate ingredients like caramelized fennel and rabbit confit, here are the n...
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Ikemen; Los Angeles

Chef Shigetoshi “Sean” Nakamura elevates the dip-ramen concept with a signature broth that’s spiked with powdered katsuobushi (dried bonito flakes) imported from general manager Takashi Adachi’s father’s company in Japan. The fantastic dipping broths include the Johnny Dip, made with green onions and Italian basil, and the Zebra Dip, made with onsen tamago (traditional Japanese boiled egg), green onions and zebra garlic dressing. If finish the noodles but still have some broth left, servers will add a little hot water so you can sip the remainder, subdued but still delicious.

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