This confident, contemporary ramen bar on the casino floor rests its technique on six signature broths, each slowly simmered for more than twenty hours from whole pork bones, chicken and vegetables with measured use of bonito, dashi, miso and kombu. Bowls are finished with toppings such as tender pork chashu, seasoned poached egg and fresh garlic, while an array of small plates and drinks list — from Japanese beer to sake and cocktails — extend the meal. The concept traces to founder Tomo Takahashi, who brought his family’s restaurant heritage from Tokyo to the United States and insists that broth and noodle remain central to the experience.