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“When we opened Yokato Yokabai, I wanted to focus on the hardest broths to make, but because of the time required, we didn’t have the capacity to make others,” Fung says. “It’s a bone marrow and collagen-based broth with hundreds of pounds of bone it’s legit, the real deal. Here, we’re trying to do something different.” Available since mid-May and operating seven evenings a week, Rameniac’s menu includes a lighter shio broth made with a chicken-kombu base, a darker shoyu broth made with aged soy both of which are simmered overnight and a creamy, vegan miso broth that mixes oat milk with miso paste. ....