America’s ramen obsession generally centers on the blow-it-out porky tonkotsu style. But when three locals sought a Japanese ramen chain they could franchise in Puget Sound, they wanted one equally fluent in the charms of clear, chicken broth ramen styles like shio (salt) or shoyu (soy). The chain (previously known as Kukai) now has three locations around town, all of them reliably crowded.