Iine 이이네 (いいね)

Once you order, the beef topping is seared with a torch, and that smoky edge carries into the broth. Instead of pork bones, the stock is made from beef leg bones (sagol), which sets it apart from tonkotsu. Sogogi kuro ramen, with black garlic oil, is the richest and nuttiest bowl; shoyu ramen leans on soy sauce and miso ramen on fermented soybean paste. About ten counter seats wrap around the kitchen in an L shape, surrounded by anime figures, and you pay first at a kiosk. With so few seats, mealtime waits are common, and there is no dedicated parking.