Zundo Ramen & Donburi

Opened in 2018 by Chef Han Lin, who also owns Mei Japanese Restaurant in Montgomery. Lin spent three years perfecting his recipes after training with a chef friend in Los Angeles. The tonkotsu broth starts with bones from a whole pig, boiled 12–16 hours in a constantly bubbling stockpot ("zundo" means "big pot" in Japanese). Four primary ramen variants plus donburi rice bowls. Full bar with Japanese décor and paintings by local Cincinnati artists. Now operates five locations including Mason, Red Bank, and Columbus.