Menya Jun 멘야준

The special shoyu ramen is deep and heavy, while the special shiro-shoyu uses pale soy with pepper, herbs and a faint note of yuzu. Hand-kneaded noodles, uneven in thickness like hand-pulled noodles, turn glossy and plump as they soak up the soup. Several cuts of chashu all carry a grilled smokiness, and the wonton wrappers are thin and soft. On the side, xiangla pork shumai releases a burst of juice followed by a quick, numbing heat. Late-night event bowls such as miso ramen or Sapporo black rotate through. There is no afternoon break, and remote queuing is available.