"That's too abridged for me; I found myself looking at the tables around me for Sriracha or a little leftover tonkatsu on someone else's plate to spruce up the noodles. You'd be better off ordering a small bowl of saimin on the side with a plate lunch of Kona Kitchen's smoky, salty Kalua pig and cabbage. Slow-roasted pork is the Will Ferrell of foodstuffs: Even when the performance is dialed-in or over the top, you're always glad to see it."
(May 18, 2009, Jonathan Kauffman, Seattle Weekly)
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