#tokiunderground

Like receiving a loving pork hug.

As I sit here waiting for the train to arrive, fingers approaching numbness as I type this on my phone, I can't help but long for the ramen I experienced last night.

Last night I waited two hours to enter Toki Underground, a wait time that I would generally consider untenable. However, this wait was instantly forgiven the moment the broth touched my lips. It was the flavor of comfort, brought to me by the loving hands of pork. Perfectly delicate yet bold, you taste the sweetness of the pork first and it's luscious savory flavors follow next. And then a surprise! There is chili oil on the top of the soup, which I overlooked. I cough as it went straight to the back of my throat. My friends laugh as I wheezingly reach for my drink. Once I regain composure, I take another spoonful. This time prepared, I smile as the spice mingles with the sweet and savory flavors already present in the broth.

The pork is the flavor star of this dish. Bringing the same flavors as the broth, but of course with more oomph. Sweet and almost tangy flavors, it is a wave of decadent pork flavor. The pork has been cooked for a beautifully long time and is falling to pieces. Therefore the texture is on the drier side, but that's what you want and it is absolutely delightful. Rarely you find a little blob of fat with the pork and that is a rewarding experience. As the fat melts quickly on your tongue, you know that this is the height of the pork experience that is this ramen. The choir of pork angels sing as you ascend into pork heaven.

Finally the poached egg. A little gift awaits you in the corner of the bowl, a pillowy egg filled with a rich and supple yolk. You burst the egg and gaze as the yolk melts into the bowl. The image of the bright yellow yolk escaping the egg white, is almost sinfully decadent. And then of course you taste it. Rich, extremely creamy, the texture is so welcome with the thin broth. The flavor is light and, like the noodles, acts as a brief interlude. It's a beautiful moment, full of comfort. The egg is the flavor of wrapping yourself in a warm blanket.

"Where every dish is plated and served with a side of something extra - something rare: Pride." 

The Lowdown: Here, every dish is plated and served with a side of something extra - something rare: Pride. A pride that comes from loving what you do. It's a deliciously, wonderful trait that the staff exbhibits openly; and after almost 4 years in business I'm here to re-affirm that Toki Underground has still got it. 

First Impression: Walk up the narrow stairway to the second floor restaurant, and you are greeted with dim blue lights illuminating graffiti sprawling the walls. It's a mysterious entrance that could easily double as a gateway to a underground grunge party. Reach the top and you feel like you've entered a secret treehouse illuminated by charming red orb lanterns that adds a layer mystic and warmth to the atmosphere. This is a place that invites you to spend a couple of hours, hidden away from the grand corridors of DC, sipping on original cocktails and delighting in the many artfully crafted dishes. 

What I ordered:

Japanese whisky topped with a sweet, foamy meringue. This is genius in a glass. 

Oh baby those buns never looked so fine. Seriously, I like big buns, and this pic doesn't lie. This is a case of opposites attract. Where crispy fried chicken tossed in a flavorful, spicy asian sauce meets fluffy, sweet cloud buns and the angels sing at the match made in heaven. 

If you're feeling experimental, try this brussels sprout and carrot kimchi innovation - it packs an INTENSE punch that leaves you salivating from the acidity, in a good way. 

If you've read my previous posts you know I melt like butter whenever dumplings are placed before me. There's a 3 things to know about these that make it a must try: 1) Semi crispy/semi chewy exterior that 2) bites down into soft ground pork spiced and flavor packed with herbs in just the right way; and 3) sits above a delicious sweet glaze.

And finally, the main event we've come for: the Ramen. I went with the server's favorite - the Red Miso. The broth is hot and savory - perfect for a winter night. The colors and textures create a dish full of endless surprises. Scooping into it with the giant ladle is like digging for treasure. The pirate in me appreciates this. But the best part was the noodles - each strand can be distinguished from the other - each had its own character. The noodle didn't just play a supporting role, it was the soul of the bowl itself.

The Best Part: The passion and pride of the chefs and servers. They actually love being there. This passion not only translates into great food; its infectious in spirit as well.  

The Worst Part: The line is always long at this 20-something seater place-- But good things are worth waiting for. You can always walk across the street for a drink while you build your appetite, the bar options are plenty.  Also, the pork in my Red Miso was a *little* over salted. 

Good for: Any occasion. Your date will think you're pretty cool if you bring them here. Your friend will thank you for introducing them to some of the most creative food in DC. And your mom will think you're weird at first entrance, but will begin the appreciate the genius of the place once she bites into the crispy chicken bun. 

My take: Food 8.5/10; Ambience 8/10. Winner and a keeper.