Chef Ryuji “Rio” Irie gets his ingredients two ways: by scouring local sources, and by importing them from Japan. The effort pays off for diners, who get to order fresh dishes from a seasonal menu highlighted by soy sauce-based ramen dishes, Japanese-style boneless fried chicken, and yakitori skewers. Loudly slurping your ramen is encouraged, since it aerates the soup and drowns out the sound of people talking about their fantasy football teams. Diners enjoy their meals amid light wood booths, exposed brick walls, and hidden fixtures that provide soft light.