Noodles from ramen master Tomoharu Shono, who has multiple restaurants in Tokyo and San Francisco, are made in-house, the custom flour blend ground on an imported Japanese stone mill for a slightly chewy texture designed to the master’s specifications for flavor and impeccable freshness. Crafted exclusively for the San Rafael location, toripaitan is the new trend. The broth is chicken instead of the traditional pork and its lighter style is meant for every day eating, but traditionalists can still get Shono’s Marin-influenced version of shoyu and matcha ramen, too.