Owner Hiroshi Kubo grew up eating ramen in Tokyo, but spent 6 years in Fukuoka, where he fell in love with the tonkotsu broth. He seeks to combine his favorite types of ramen into an original NY style ์์ธํ ๋ณด๊ธฐ
The room, designed by architect Richard Bloch (Masa), feels like a sanctuary, and the food (fittingly) has a near-religious following among raw fish fanatics. ์์ธํ ๋ณด๊ธฐ
Sapporo is known as the birthplace of miso ramen. According to lore, the variant was invented in 1955, when a customer asked a chef to add some noodles to his miso-and-pork soup. ์์ธํ ๋ณด๊ธฐ
With 30 seats, Rai Rai Ken is a good approximation of the small, humble ramen-ya found throughout Japan. ์์ธํ ๋ณด๊ธฐ
The Misoya chain, which was founded just outside Tokyo in Chiba, focuses on different regional styles of miso ramenโthe shiro variety is typical of Kyoto. ์์ธํ ๋ณด๊ธฐ
In accordance with the restaurantโs nameโjin is the kanji character for benevolenceโowners Isan Chang and Jenny Ko contribute to charities supporting community-revitalization projects. ์์ธํ ๋ณด๊ธฐ