Heat is the overriding theme at Killer Noodle, and initially it comes dangerously close to feeling like a gimmick, capitalizing on the popularity of the spice fanatics you'll find at Howlin' Ray's or the celeb-driven YouTube show Hot Ones. Like deadly sins, seven Killer Noodle rules, or fundamentals, are trotted out before each diner on the menu. No returns or refunds for customers who can't handle their spice is one axiom. But Japanese cuisine isn't known for spiciness the way, say, Hunanese or Sichuanese is (and Thai food is a different ballgame). The 0-to-6 heat rating scale tops out at a respectable sweat, but it's well below any of the fierier offerings you might consume at Jitlada. A grinder full of Szechuan peppercorns is available for diners who want to crank up the ma, or numbing sensation. This is how it works: Pick your noodle (Tokyo, Downtown or Original style), whether you want it dry or in a bowl of soup, and your spice level (3 is the default), then customize it with any other toppings you'd like (sliced char siu pork, cilantro, a sous-vide egg).