I finally got to Ramen Halu in San Jose. This is the best ramen place I've ever been to, either here or in Japan. (I lived for several years in Tokyo and Fukuoka, both of which boast great ramen). I would say the two things that stood out were the broth, which has a deep, mature, smooth flavor, and the freshness of the toppings, including corn, kombu, and chashu (pork). (On the Japanese Halu web site, it says the "secret" tare--a flavor blend added to the pork stock-- is made from dried sardines, dried mackerel, dried katsuo (bonito), kombu, and shiitake mushrooms.) It's so worth the trip from SF. Santa in San Mateo was my top place, but now if I'm driving to San Mateo it's worth the extra 30 minutes to get to Halu for that broth.
There are surfboards on the walls with the character for Halu (spring, usually transliterated as "haru") stamped on them.