Given the American obsession with pig, it’s no wonder tonkatsu-style ramen (translation: with pork-bone broth) is all the rage. We love a good helping of the intensely porky brew, but there’s something refreshing—and arguably more nuanced and less nap-inducing—about this busy ramen shop’s chintan broth, which draws flavor from slow-simmering beef and chicken bones along with swine. That’s not to say the menu’s five broth options run mild. Toasted garlic and soy lend a roasty richness to the soy-centric shoyu variety, while Japanese chili adds kick to the spicy miso version. Springy noodles imported from Japan mingle with bean sprouts, scallions, and ground pork, all delicately smoky from a quick sear in the wok. A meatless version might be the most robust of all: The vegetable soup, which gets the same whiff of fire from the wok, comes laden with Brussels sprouts, snow peas, carrots, and soy-braised shiitakes.
Where you can find it: 705 Sixth St., NW; 202-589-1600
Also good: Barley-based mugi-miso ramen; extra toppings of soft-boiled egg and roast pork.