Johnny Noodle King runs a counter-and-tables ramen shop where the broth list wanders well past tradition. Tonkotsu holds down the classic end — pork belly or shredded shoulder over a traditional pork broth — while the rest of the menu pushes outward: Newer Seoul brings sliced short rib and kimchi over a Korean chili vegetable broth, Southwest Verde pairs chicken confit with a green chili chicken broth, and Cajun Catfish sets cornmeal-crusted fish in a cajun-spiced chicken broth. A Corned Beef bowl and a coconut-curry pork broth round out the list, alongside mazemen versions for those who want the noodles without the soup.
Beyond the bowls, the kitchen runs a snacks menu of pork and chicken bao, pork gyoza, chicken karaage, lobster rangoon, and bacon fried rice, plus a short dessert list that includes a fried sweet potato dumpling.
The room stays casual and low-key rather than formal, and regulars keep coming back specifically for the tonkotsu broth.
Beyond the bowls, the kitchen runs a snacks menu of pork and chicken bao, pork gyoza, chicken karaage, lobster rangoon, and bacon fried rice, plus a short dessert list that includes a fried sweet potato dumpling.
The room stays casual and low-key rather than formal, and regulars keep coming back specifically for the tonkotsu broth.