Mount Vernon’s Joss Sushi bar has made a seamless transition to its new identity, TenTen Ramen—not to be confused with the Bagby property farther south. (By the time you read this, there may have been a kerfuffle; who knows?) The name is an alliteration of Japanese characters meaning “heaven, heaven.” Folks in these parts have been craving ramen since Erik Bruner-Yang of D.C.’s Toki Underground popped up at Artifact Coffee last winter.
“It’s kind of shocking that the noodle trend has skipped Baltimore,” says chef Jason Jiau, fresh from completing the hospitality management program at Temple University. After his parents shuttered Joss last year, Jiau began tinkering with the broth, which boils for eight or nine hours, reducing to one-fourth its original volume. TenTen serves broths in plain and spicy, pork-based and vegetarian variations. There’s also beef noodle soup and a handful of Japanese sides, like fried rice and chasu don (soy braised pork on rice). The wood bar, built for sushi grazers, could just have easily been built for noodle slurpers.
413 N. Charles St., 410-244-6988.