A rare beef-focused ramen shop in the West Loop from Kenny Yang (also behind Strings Ramen) — built on gyukotsu, a creamy beef-bone broth almost never seen in the U.S. (Gyuro simmers bison bones for it), finished with wagyu-and-truffle wontons. The bowls climb from beef chashu to a filet-mignon "premium" said to be the priciest ramen in the city. A genuine one-of-a-kind in Chicago's ramen scene. Come for a beef-bone ramen you can't get anywhere else.