In accordance with the restaurant’s name—jin is the kanji character for benevolence—owners Isan Chang and Jenny Ko contribute to charities supporting community-revitalization projects. En savoir plus .
Hokkaido-born chef Akira Hiratsuka ferments his noodles for 48 hours, which lends the strands a wild, funky character that marries well with the briny shio broth. En savoir plus .
The Sapporo-style miso ramen broth boasts more than twenty ingredients, including three types of umami-boosting miso, plus a piquant seven-pepper spice blend. En savoir plus .
Owner Bobby Munekata's mini empire also includes Totto Ramen, Soba Totto and Yakitori Totto. En savoir plus .
The Misoya chain, which was founded just outside Tokyo in Chiba, focuses on different regional styles of miso ramen—the shiro variety is typical of Kyoto. En savoir plus .
