What makes a great bowl of ramen? At chef Jeff Osaka's underground noodle lair, you'll find out. Bouncy noodles, complex and steamy broth, properly cooked meats and a good balance of toppings that don't clash or overtake your tastebuds — that's what Osaka brings to Denver's ramen game. Spicy miso and tonkotsu pack a punch, while the more delicate chicken and shoyu work well when you don't want something quite as rich. There's even a vegetarian ramen made with Thai green-coconut curry broth. And lest you forget, every bowl comes with a soft egg cooked to just the right yolky texture. Slurp away: There's always another big pot simmering on the stove.
Readers' Choice: Uncle