Hiro Nori Craft Ramen

American-Style Pale Ale

Chili beer

Red IPA

German-Style Wheat Ale

Smoked beer

Crispy chicken served with lemon and spicy sauce with habanero notes

Toasted pan de cristal with tomato, garlic, salt, EVOO, and Cinco Jotas Iberian jamón

Chinese-style buns with pork belly and sauce

Kernels popped in melted Wagyu beef fat, salted with paprika

Gingery, nutmeggy chai with almond milk base and fresh nutmeg shavings on top. Juiced ginger gives the drink deeper, warmer notes.

With herbed crème fraîche, pickle, and caviar

Gold grade with incredibly high marble

Fresh catch prepared by chef Jason McLeod

Tonkotsu broth mixed with spicy miso paste served with high-quality chashu and extra thin, perfectly toothsome noodles

Soy-based broth

White (clear) shio (salt-based) broth blended with miso paste and three types of dried chilies with fantastic chashu and semi-thick, semi-soft heavily crimped noodles

Pork-bone broth, ultra-fatty and creamy infused with pork knuckle collagen

Pork-bone tonkotsu with extra slow-roasted pork belly

Dipping ramen with tonkotsu-inspired broth thickened with finely shredded chashu and corn, served with noodles and toppings alongside the broth, can be served over a tabletop stove when dining in

Vegan version of ramen

Brandt Beef tri-tip rubbed with Pig Spice, seared and rested, on mini baguette with fresh chimichurri and smoked tomato aioli, melted aged provolone, grilled peppers, onions, and gremolata