This is from a New York Times review of Ganso, a new Japanese restaurant in Brooklyn:
Some ramen broths detonate at first spoonful, then fizzle out halfway through; others start off meek and turn carnal. Ganso aspires to the latter. After my initial disappointment, I kept eating, idly, expecting nothing, and as I dragged up broth from the bottom of the bowl, the flavours began to deepen and assert themselves. What I had thought nebulous took on a distinct point of view. But some of my dining companions never got that far, abandoning hope a few spoonfuls in.
No MSG is used, no artificial flavor boosters. And no condiments are on the table. (A house-made chile sauce is available on request.) There is an austerity to the proceedings, a sense that something is being asked of us, the diners, as well. Patience, perhaps.