I wasn't disappointed by Roku's black garlic ramen. While not not as heavily laced with oil from charred garlic as Hide-Chan's "Hakata" kuro ramen (which resembled a miniature of the Gulf oil spill), the charred garlic added enough smoky astringency to de-cloy the rich tonkotsu broth (you might guess I am not a tonkotsu fan). The toppings included three generously sized fatty chashu slices and a perfectly done soft-boiled egg; the noodles (sourced from a San Jose manufacturer) were also perfectly springy. I'll certainly be back to try the spicy tonkotsu, as well as to revisit the kuro ramen and perhaps check out some more of the sundry non-noodle goodies.
Where slurped: Izakaya Roku, 1819 Market St. at Pearl St,, San Francisco