First popularized at sister restaurant E+Mon in Westlake Village, the ramen at this sleek eatery combines owner Hidetoshi “Teddy” Seike’s nostalgia for the traditional noodle dish of his native Fukuoka, Japan, with techniques perfected by two-time Michelin star–awarded chef Koji Miyamoto. The unique broths are made with premium ingredients: beef bone marrow and oxtail, chicken and fresh nutrient-rich vegetables, or shitake mushrooms and kombu seaweed. The noodles are fresh, and selections from a wide array of toppings, such as arugula, wood ear mushrooms, and ajitama (marinated, soft-boiled egg), customize each bowl. Also on the menu are Japanese fried chicken and original bites, like Asian Nachos with ground pork and chiles, Crispy rice with Italian-truffle guacamole, Maitake Mushroom Tempura with cumin salt, and Spicy Braised Brisket Bao Buns. Dessert options include Fuji Apple Crumble à la mode and coconut rice pudding made from premium Matsuri rice.