Menya Hosaki

Ramen devotees know to arrive early to snag a table and a steaming bowl of tonkatsu at this minimalist, no-reservations Petworth spot. Chef Eric Yoo has mastered a range of ramen styles, from delicate shoyu to a sleeper-hit vegetarian tantan made with almond milk. His housemade noodles have the right bite, and everything that goes into each bowl —marinated bamboo shoots, a perfect soft-boiled egg—is thoughtfully prepared. Karaage, or Japanese fried chicken, is the only dish on the menu other than ramen, and it is shatteringly crunchy, even as leftovers.