Totto Ramen

restaurants / Japanese

Lonely Planet review

Good things come to those who wait. Like tiny Totto. Write your name and number of guests on the clipboard by the door and wait for your (cash-only) ramen revelation. Skip the chicken and go for the pork, which sings in dishes like miso ramen (with fermented soybean paste, egg, scallion, bean sprouts, onion and homemade chili paste).

Behind the counter, ramen masters tackle bubbling vats of fragrant broth and char the melt-in-your-mouth pork with a blowtorch. Specials are pinned on the wall corkboards: the ika-yaki (skewered and torched sea urchin) is unmissable. Avoid the place on weekends as waiting times are particularly excruciating.