Monta opened in 2008, before Las Vegas had a ramen scene, and remains the standard against which every subsequent bowl in the city is measured. The tonkotsu broth is cloudy and rich from hours of pork bone simmering; the noodles are ordered firm and arrive with chashu pork, marinated egg, nori, and green onion in a bowl sized for appetite rather than presentation.
The wait on weeknights can run forty minutes; the room has no real ambience but the food makes that irrelevant. Spice levels are adjustable, broth richness can be tuned, and the gyoza fried in the same cast-iron pans are worth ordering. Cash-only and closes when they run out, which happens earlier than you expect on busy nights.