CONDENSED IN A SOUP CAN: I'd go back in winter time with a glass of water.
THE MEAT: I would prefer to eat here at night and without a hangover. When we went in the afternoon, the sun was beating down the side of the restaurant and we were sweating like pigs (if pigs did sweat). We had the chicken karaage (not very crispy, but light and very tender), gyoza (wasn't too impressed with the filing), saboro bowl (savory sweet ground meat), chasu bowl (not bad), the tonkatsu salt and tonkatsu miso ramen.
Normally I would complain about under-seasoning and pour soy sauce over everything, but this tonkatsu salt and miso broths were extremely salty. The miso was definitely more flavorful than the salt version, and carried a spicy kick. I didn't care too much for the ginger pieces and bean sprouts in the bowl, but the other elements were perfect - soft noodle strands, an almost cooked egg, thin melt-in-your-mouth chasu, scallions. I wouldn't mind going back here especially since service is awesome, but for Hakata/Tonkatsu addicts, I'd still bet on Monta (their broth has stronger pork/egg flavors, bamboo shoots and wood ear mushrooms, Mmm).
I'M STILL DIGESTING... the fact that ramen broth chills to an almost gelatin form in the fridge. Is there a gelatin component to this dish or is that pure lard? I'm not so sure I really want to know.
WANT TO SEE SOME FOOD PORN? :-)
http://www.yelp.com/biz_photos/fukumimi-ramen-las-vegas?select=O_FB7h1j6Ouw7Wy-YsWSGQ#O_FB7h1j6Ouw7Wy-YsWSGQ