In Ahwatukee, an Osaka native and alum of both Tsuji Culinary Institute and the inventive Japanese microchain restaurant Nobu, has turned to noodles, rice bowls, curries, milk tea, and a few other staples. One is Takoyaki, brown-fried orbs rich and soft and cored with bits of chopped octopus, just like chef Yusuke Kuroda’s mom made while he was growing up in Japan. Kuroda simmers a mean ramen, classic in style, and much better than your average joint. His paitan is creamy and satisfying. His rich miso unites a blend of miso pastes from Hokkaido and can hang with just about any other miso ramen in the Valley. ($$)