Takashi Tamai is more than a ramen chef; he's an artist who works with noodles and broth. Before opening his own spot two years ago, the chef/owner of Ramen Star invested in an elaborate machine that he uses to make fresh noodles daily. Those noodles go into tonkotsu, miso, shoyu, kimchi and veggie broths, all of which come with housemade toppings such as chashu pork, soy-marinated eggs and crisped dumplings labeled "potato pierogi" on the menu. Once you've spooned up every bite, you'll want to tip the bowl to your lips to get every last drop.