When Katsu Ramen opened in early 2015 in Aurora, it was greeted by long lines of ramen lovers. They found was milky-white tonkotsu ramen, cloudy with pork bones boiled for the better part of a day; sweet, nutty miso ramen; lighter shoyu, with a soy-flavored blend of chicken and pork stock; spicy chicken ramen, with a slick of red-chile oil; and chilled ramen, with a pungent blend of sesame-seed paste and soy sauce. Ramen isn’t the only thing on the menu: Gingery gyoza, katsu curry (fried pork cutlets dipped in sweet brown curry), mirin-marinated beef over rice and green tea ice cream round out the roster. But it’s ramen that steals the show.