Ivan Ramen distils Japanese technique into bowls centered on thin rye noodles and seasoned broths, from tonkotsu and shoyu shrimp wontonmen to spicy miso and truffled vegan shoyu. Izakaya plates – tonkatsu pork buns, karaage, schmaltz-fried gyoza – and a sake, beer and natural-wine list accompany desserts such as ube pudding. Ivan Orkin's Tokyo roots and his appearance on Chef's Table shape the kitchen.