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The Salty Chef

toki-150.jpgYoung & Hungry visits Toki Underground today to see firsthand the Taiwanese-style ramen joint that garnered so much buzz even before opening earlier this month. And in an interview, chef and owner Erik Bruner-Yang takes on the haters who want it to be traditional Japanese ramen, revels in the myth-making of Toki Underground and explains his method of quality control: the chef tastes 200 bowls of salty broth per day. [WCP]

Toki Underground

1234 H Street Northeast, , DC 20002 (202) 388-3086 Visit Website

Toki Underground

1234 H St, NE, Washington, DC