A tonkotsu broth base paired with ramen egg, oxtail dumplings, beef brisket, and hoisin-glazed short ribs in a dish called the Belly of the Beast. The restaurant group's chef, Jason McLeod, studied ramen-making in Japan and analyzed the pH balance of the noodles to achieve the right texture and flavor profile. The broth carries the weight of the protein-forward toppings without becoming heavy, and the combination of pork, beef, and oxtail creates a complex, layered eating experience. The North Park location is particularly praised for its ambiance and cocktail program, making it a strong choice for both casual dining and date nights.