Japanese-born Matthew Kazama had to suffer through years of living here without a proper ramen house. He worked as a sushi chef at Fuji Ya, where he put on a weekly ramen night to great fanfare. But he knew great ramen could not be relegated to Tuesdays or Thursdays alone. So he opened Ramen Kazama in south Minneapolis. Kazama's ramen is the ultimate populist food, a deeply rich bowl of broth with quality noodles for $12 or less. The broths are coddled slow and low to extract every benefit from the bones, fat, marrow, calcium, minerals, and proteins, until the end result is opaque, not clear. Noodles are brought in from Myojo, a gold-standard Japanese brand. From there, the bowls receive great fleshy slabs of pork, eggs like bright glimmering eyes, wood ear mushrooms that call the forest to mind. In this tiny, bustling shop, it's always ramen night.