A Dash of Ash Oil: Toki Underground’s Toki Hakata Classic Ramen

Chef/owner Erik Bruner-Yang explains what goes into an order.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.