
Tokyo ramen master Tomoharu Shono's first Utah outpost in the Post District; the San Francisco location is Michelin-recommended. Toripaitan and wagyu shoyu ramen with A5 chashu and truffle paste, plus karaage. Expect an hour-plus wait, farm-to-bowl with Utah grains.
One short letter a week — new openings, a dish worth crossing town for, and zero spam. Written by a local, not a feed.