Cluck-Worthy Ramen

The Valley has seen a ramen gold rush in the past few years, but new Sherman Oaks restaurant YOK Ramen is a standout. Ramen is typically crafted with pork bones. Sometimes you’ll find a pork and chicken blend. YOK Ramen owners, Yano, Okamoto and Komatsu, specialize in paitan—a bird-based ramen style.

Their pun-filled menu includes shoyu-fueled Classic (“Let us “Show you” this soy-based paitan ramen”), miso-based Power Ramen (“Eat this and you’ll soon feel like, “Me So Strong”), Happy Ramen (“Wake” up your senses with this spicy paitan ramen”) and ​curry ramen​ topped with caramelized shallots. They recently rolled out tsukemen (dipping ramen) with rich broth served separately from the noodles. Every bowl is branded and includes juicy slices of chicken char siu, dark meat, skin-on roulade.

I opted for YOK Ramen ($11) with rich, subtly tangy broth that simmers for 24 hours. Sun Noodle custom-makes thick noodles that join shaved scallions, red onions, chile threads, the aforementioned chicken char siu and runny ramen egg.

Moa Chicken (6 pieces for $5) is their go-to side—a special karaage from Hawaii featuring juicy chicken thigh chunks coated with rice flour, making the exteriors extra crispy.

Hyakumi Noodle Station’s former home now houses colorful characters in mural on white wall, including key players like Vincent Vega from Pulp Fiction and Bruce Lee all enjoying ramen. Sit at wood tables or at the bar and slurp silently or watch sports on a huge projection TV.

13608 Ventura Blvd., Sherman Oaks, 818-650-8041