This sister spot to Tsujita specializes in tan tan ramen, a Japanese favorite that’s equal parts tantanmen (dipping ramen) and spicy Sichuan dan dan noodles. Rich and creamy, each bowl features springy noodles and jammy eggs. Swing for the mala version for an added layer of intensity. If you’d rather slurp sans soup, bowls can be ordered “dry” as well. The “killer” in the restaurant's moniker comes from the range of spice levels offered to diners — opt for the six out of six, and you’ll be grateful for the pitcher of water provided to each table. Heaping portions of chili oil are matched by a casual, cheerful dining room dressed in shades of screaming red.