Slurp away! There’s a reason why Chef Shinji’s umami-rich ramen earned a Michelin nod. The Japanese precision makes a difference. Their signature broth includes three types of fermented shoyu (soy sauce) and market-fresh chicken. They also handcraft noodles using Hokkaido’s prized wheat flour. Hungry? Swing by this Japanese food stall to experience a traditional “neo yatai” eatery (ネオ屋台) with a modern spin. You’ll see why one bowl is never enough.