Hinodeya Ramen & Bar

Recently opened on lower Greenville Avenue, this sleek ramen joint comes by way of Masao Kuribara, a fourth-generation chef and restaurateur whose family boasts a 134-year history in the restaurant business in Tokyo. But what sets this place apart from the rest is that instead of the thicker pork-bone based broth commonly found in most ramen, Hinodeya's signature ramen is composed with a umami-rich dashi stock made from seaweed and dried fish. On offer are several different varieties, ranging from a clam ramen and a spicy miso-chicken ramen to the restaurant's eponymous ramen, which is flavored with scallop-and-pork oil then garnished with chashu pork and a marinated soft-cooked egg. Also included on the menu is a vegan option featuring a creamy shitake-dashi broth and spinach wheat noodles. Rounding out the menu are apps like takoyaki (octopus balls) and chicken kara-age.