If you’ve tried ramen in Los Angeles, chances are you’ve slurped down a bowl of tonkotsu, the flavorful broth made by boiling down pork bones that’s commonplace at most ramen shops. The four chef/owners at the new Iki Ramen in Koreatown are hoping to broaden your ramen horizons.
Jeffrey Undiarto,…
Source: latimes.com – Los Angeles Times