What makes the best ramen in town? Is it the broth alone, that creamy, porky liquid, or the tender, fatty chashu (soy-marinated pork belly) that falls apart at the lightest urging of a chopstick? Of course, but at Ramen Tatsu-Ya, the noodle-slurping experience goes well beyond the obvious, managing to buck the all-too-often corporate or austere qualities of most ramen joints with its hip digs and a menu that delivers on flavor. The best ramen here is actually more of a rarity, the tsukemen, a condensed dipping broth made from long-simmered pork bone with bits of chopped goma pork collecting at the bottom. It arrives in a bowl separate from the ramen, chashu, soft-boiled egg, seaweed and lime, so you can build your own feast. Throw in some hush piggies (deep-fried balls of pork) and Yodas (sweet and sour Brussels sprouts), and stuff yourself happy like the giant lucky cat out front.