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  • I like the premise behind Shiki Menya, they make their noodles fresh everyday and once their out then it's done, no more ramen for the day. You can get updates on Twitter if you want to know when they're sold out and how the line is. I took advantage of being off during the week to come for 11:00 AM, opening. There was already quite the line of people but we got a table with the first wave. We both had the tonkotsu black which was delicious, the meat is perfectly smokey and the noodles have a great texture and chew to them. Service is really quick and because there's a line outside you don't feel like you can linger long after finishing so it tends to go quite quickly.
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