Ramen

I went in with low expectations — I'd had mediocre versions before. What I found was Ramen made with real commitment to soy sauce and technique. The clean and umami-forward result was more complex and satisfying than anything I'd had before. Japanese cuisine philosophy of shokunin craftsmanship sha…

I made Ramen for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The delicate and precise profile was the main talking point — no one had quite experienced fresh wasabi used that way before. Japanese cuisine philosophy of shokunin craftsmanship s…