What started as a ramen-focused restaurant with very little else, Marumen now extends with influences of China and Korea with beer-battered chicken thighs in a soft white bun, pork belly and mozzarella cheese over tater tots and bulgogi beef donburi. There’s even a single banchan of crispy cucumbers in a fiery sauce, thanks to the Korean-born chef Kyung Lee. Ramen remains a draw, and even those bowls have scouted new talent: braised chicken in a miso broth and mussels, scallops, shrimp and squid have all subbed in for the usual pork. • 3250 Old Pickett Road, Fairfax
