Noodles from ramen master Tomoharu Shono who has multiple restaurants in Tokyo and San Francisco are made in-house, the flour ground on a Japanese stonemill in the kitchen. Designed exclusively for the downtown San Rafael location, toripaitan uses chicken broth instead of the traditional pork and is designed for every day eating but traditionalists can still get Shono’s Marin-influenced version of shoyu and matcha ramen, too. A small patio is shielded from the marine layer’s breezes.