Don’t let the simple menu deceive you — a trio of Morimoto alums are behind this surprisingly refined casual ramen joint. There are a few snacks and appetizers and four kinds of ramen, with the option to add pork belly, ground pork, or silken chicken breast. Crispy Brussels sprouts are doused with salty fish sauce and topped with crunchy peanuts and pickled peppers. Seasonal kale salad, made with raw and tempura-fried kale and dressed in a slightly sweet white-miso vinaigrette, is also a standout, flecked with pickled raisin and topped with crispy curls of Japanese sweet potato. The vegetarian broth, replete with brussels sprouts, kale, sweet potatoes, and other vibrant vegetables, is the sleeper hit among the ramen options. Nonvegetarians can add one of the meat options, in addition to a soft- or hard-cooked egg. The restaurant’s minimalist décor, consisting of a few wooden tables, high counters along the window, and a bar with seating, gives the room an authentic Japanese feel.