Named after a Wu-Tang Clan song, new Shojo sib Ruckus Noodles has a vibe that is “sort of wild, crazy, loud,” says co-owner Brian Moy. “Our dishes speak to that.” One such dish is the black garlic mazemen, housemade noodles and melt-in-your mouth togarashi lamb topped with a marinated soft egg, chili threads, sesame and grilled nori for an umami kick. “Mazemen is something you don’t see a whole lot of in Boston. It’s more of a dry ramen,” says executive chef Mike Stark. “The noodle-to-broth ratio is way higher, so there’s just a bit of broth in the bottom of the bowl.” 

Black garlic mazemen, $15 at Ruckus Noodles, 5 Tyler St., Boston (857-305-3155) ruckusboston.com