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Ramen%20Wire.jpgChasing the ramen trend, Ozumo has started offering noodle bowls daily for lunch from 11:30 a.m. to 2 p.m. Chef Alejandro Morgan makes the broth in-house then tops it with braised pork jowl, pork shoulder, or a number of other things. In related high-roller news, Michael Mina has started offering a Japanese-inspired ramen with a whole poached Dungeness crab and miso butter for $47. [EaterWire]

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