MUKAN78
Sea bream white soup ramen/oyster salt ramen specialty store
He traveled halfway around Japan to visit sardine producers across the country, met and talked with producers from all over the country, and spent six months learning how to make soup stock at a dried food store that has been in business since the Edo period.
He worked and learned at famous restaurants that he respected, and opened ramen shops in Golden Gai and Hatsudai with the aim of creating ramen that could be accepted worldwide.
He worked and learned at famous restaurants that he respected, and opened ramen shops in Golden Gai and Hatsudai with the aim of creating ramen that could be accepted worldwide.