I hit Kirimachi, a ramen place in the North Beach area of San Francisco for lunch last week. In short, it was crazy delicious. I had the tonkotsu ramen, the pork broth for which takes at least 12 hours to make. It's a lighter, less greasy style of broth than many people might be used to, but I really liked it. My bowl of tangled noodles and broth also had a pile (pile!) of slow-cooked pulled fatty pork on it - eons better than the usual slice of barbequed or roasted pork.
It's sheer deliciousness isn't why I'm writing, though. Kirimachi uses high quality meats, including Marin Sun Farms chicken. For plenty of people who only eat organic or local or are otherwise heavily invested in the sustainability of their food, it's nice to be able to follow those principles no matter what style of food they're enjoying.
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