There's no way to describe this bustling place as pure addiction. Vancouver is blessed to have this masterful spot that draws droves of diners to line up and pack its compact premises to the rafters. Since opening in 1988 with origins in Asahikawa, Hokkaido, this noodle house has pretty much perfected the art of ramen. The noodles strike the right balance between tender and firm. And then there's the tonkotsu (pork bone) broth. Oh, the delectable broth! With just the right amount of saltiness and richness of flavour, it complements the four types of ramen—the creamy shio; shoyu, with a hint of fish; miso, made with akamiso or red miso; and kara-miso ramen, made with three types of chili. Side dishes, such as gyoza, tokusen toroniku (pork cheek), and negi meshi (rice with katsuobushi or dried tuna, nori, and green onions), round out the satisfying culinary experience. Be prepared: you'll be back for more.