E.A.K. RAMEN and IZAKAYA by Machida Shoten Hell’s Kitchen

The menu centers on a blend of Tokyo shoyu and Kyushu tonkotsu styles, originating from Machida City. Bowls like the garlic-heavy Zebra ramen are served with chewy noodles and plenty of spinach, though the kitchen uses a generous hand with sesame oil. Izakaya options range from crispy takoyaki to wasabi-marinated raw octopus alongside chicken and vegan broths. While the soup bases are widely praised for their depth, reviews note the pork chashu can be dry and inconsistent.