About Toki Underground
Some bowls of ramen show an almost Marie Kondo–like restraint, with clear, delicate broths and sparing applications of pork and egg and scallion—they inspire sipping, not shirt-staining slurps. This is not that kind of ramen. Take the broth for this kitchen’s Toki Classic bowl—it’s hefty, porky, almost creamy, the result of a daylong simmer of pork bones, which is mixed with chicken stock and a dashi broth. The base soup alone is worth standing in line for, even without the chewy noodles and smart accessories like slow-poached egg, pickled ginger, and greens. The dining room’s 28-stool setup—most face the wall—isn’t exactly made for lingering, but the excellent cocktails and fabulous chocolate-chip cookies will likely convince you otherwise.
Also good: Pan-fried or steamed pork dumplings; red-miso ramen; kimchee ramen; tsukumen (noodles with pork-fat dipping broth); dan-dan noodles.