In accordance with the restaurant’s name—jin is the kanji character for benevolence—owners Isan Chang and Jenny Ko contribute to charities supporting community-revitalization projects. Read more.
Hokkaido-born chef Akira Hiratsuka ferments his noodles for 48 hours, which lends the strands a wild, funky character that marries well with the briny shio broth. Read more.
The Sapporo-style miso ramen broth boasts more than twenty ingredients, including three types of umami-boosting miso, plus a piquant seven-pepper spice blend. Read more.
Owner Bobby Munekata's mini empire also includes Totto Ramen, Soba Totto and Yakitori Totto. Read more.
The Misoya chain, which was founded just outside Tokyo in Chiba, focuses on different regional styles of miso ramen—the shiro variety is typical of Kyoto. Read more.
