MENYA TOKUO

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"The first in a series [of pop-ups], "NO MORE TONKOTSU" will not be serving the thick, pork bone soup the public has become accustomed to as the standard for "real ramen." Instead, the menu will consist of handmade remixes of both classic and contemporary ramen styles, with an emphasis on locally-grown Southern Californian ingredients, family recipes, and the process of being an amateur."