hopes to fill its 30 seats with diners hankering for just two dishes: ramen and dumplings. (The small kitchen will crank out five kinds of each, including hakata-style ramen swimming in a pork broth reduced for 28 hours and a mushroom-based veggie noodle bowl.)
"Toki Underground for me is Taipei in one 700-square-foot space," explains Erik Yang, the chef and the face of Toki. But it's obviously D.C., too: One wall, behind the bar, is covered with graffiti by a local artist, while vintage skateboards hang like shingles on another.
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