Miraku Boston

Miraku Boston gives its ramen a specific starting point: Rishiri kombu, the kelp from the island off Hokkaido. At the Babcock Street restaurant, that kelp goes into a broth with chicken, pork and vegetables. The menu keeps the main decision manageable, with yaki shoyu, roasted sesame miso and shio ramen rather than pages of variations.

The shio can be made vegetarian, so ask for that preparation when ordering. Eggs are an extra topping here, alongside corn, nori and additional chashu. Zangi, Hokkaido-style fried chicken seasoned with kombu sauce, makes a side to share. Japanese beer, sake and yuzu soft drinks round out the choices. Miraku closes between lunch and dinner and takes Tuesdays off, useful details before heading to 9 Babcock Street.