The restaurant prides itself in its soups - so much so that salt is unneeded. You are invited to yield to the layering of flavors. In the myriad of bottles in the condiment tray that entices one to shake and douse and sprinkle, not a bottle of table salt can be found. I tend to hog the chili-sesame oil - heat is mandatory after several spoonfuls of richness.
Particularly since the specialty of the house is cha-siu - paper-thin cuts of pork belly that all but melts in your tongue like a smear of butter. Good quality butter. It's as creamy, too.
There are several variants of ramen, and you can choose which noodles to come with it. I like ramen, so I order the thin noodles, but they're still broad enough. And that is because the ramen broths are full-bodied, too, with a sheen from the coating of oil. My spicy miso ramen is blood-red, but the heat isn't enough and it soon cloys.
Rai Rai Ken