It’s generally tough to go wrong with ramen; a comforting dish even in a run-of-the-mill chain restaurant. But when it’s made by a couple of fellas who have presumably been producing it for decades, it’s even better.
Tokyo ramen chefs
Photographs from a small group of islands
Dan Waldhoff says
Slender. One of our favorite shops is owned by “boys” I taught in junior high years ago. Being owners, and very successful, gives them tasting rights when creating. The have girth to prove their worth.
Lee says
Good that they are successful, as with the amount of competition it must be hard to stand out from the crowd.
Haha, not surprised they are on the rotund side. Regualr ramen must quickly like on the pounds.
Hans ter Horst says
Lots of action behind the counter! It’s amazing they can remember all the orders and get it right every time.
We watch ‘Tampopo’ every now and then and then we end up cooking instant ramen at midnight. Really too bad there are no ramen restaurants in Luxembourg, it is all crappy all-you-can-eat sushi places 🙁
Lee says
Yeah, they didn’t mess about. The food arrived nice and quickly quickly. Completely different than if I’d have been in charge. It’d have taken an age and very few people would have got what they ordered!
That’s a surprise. I’d have thought ramen would be a popular dish. Maybe a chance for you to set up a shop and make millions!
David Lowe says
In Australia at least, it would be a rare sight to see an ‘old timer’ still at the top of their game. I think Japan is fairly unique in as far as older folk still applying their trades rather than traveling around and eking out a more sedentary retirement.
Lee says
Pretty sure the same would be true for the UK too.
I can honestly say I’ve lost count of the number of places I’ve been to in Tokyo run by people in their 70s and 80s. People who not only ran a very tight ship, but also showed no signs of slowing down.