Noodles by Takashi Yagihashi

Good ramen is hard to find, especially in the Loop. And while we’re grateful for chef Takashi Yagihashi’s return to Chicago (after successful runs in Detroit and Vegas), we have to try hard to shrug off the $9 price tag for a bowl of noodles in broth. Our advice is to go with a friend, split the shoyu ramen (noodles in soy-miso broth, braised pork, soft-boiled egg and marinated bamboo shoots), and supplement with starters like spring rolls or pot stickers. You’ll find it’s a surprisingly solid downtown lunch.