After an uneven beginning without a liquor license, this anything-but-traditional Japanese lounge in the Old Fourth Ward has come into its own, serving premium shochu (the vodkalike distilled spirit made from sweet potato or grains) and inspired snacks such as steamed buns stuffed with crispy roast duck in star anise jus and Riverview pork belly with stone-milled grits.

Young chef-owner Guy Wong—whose parents owned Sam's Gourmet, a seminal Cantonese restaurant—creates cross-cultural fireworks with his blend of Asian cuisines. After 10 p.m. on every night but Mondays, Wong serves his awesome tonkotsu ramen with homemade pork broth (simmered from pork bones for twenty-four hours) and a flurry of garnishes including tender pork belly, soft-boiled egg with a deep orange yolk, mushrooms, corn, and toasted seaweed.

 

Now, swing by for one of two sensational ramen options at lunch: soy-based shoyu with pork shoulder, or tonkotsu with a long-simmered pork bone broth. The specials are served Tuesday to Friday, 11:30 a.m. to 2 p.m. and are known to sell out so come in early and order an indulgent bowl.