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Owner chef, Toshimasa Sano was trained at Tsujita in Tokyo, a beloved artisan ramen brand with a buzzing sister restaurant in Los Angeles, which was described in 2017 as “the king of tonkotsu ramen in Los Angeles” by the late food critic Jonathan Gold of the Los Angeles Times.
After 10 years of training at Tsujita in Tokyo, Sano was inspired to open his own ramen shop specializes in miso ramen & tsukemen.
We are especially excited to introduce Americans to ramen dishes with miso broth.
White Miso Ramen originated in Hokkaido, Japan, which is well-known for its rich food culture, and Red Miso Ramen is popular in Tokyo today.
We serve carefully crafted Japanese ramen with an intense broth that takes 40 hours to prepare, pairing it with selected fresh noodles from Kobayashi Seimen, a noodle brand originally from Hokkaido.
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