My choice: Soy Sauce based dried bonito soup (contains pork & chicken protein), thick wavy egg noodles, green onions, menma banboo, and Kurobuta pork belly chashu. Excelent. I'll come back.
Tokio style Japanese Ramen Hajime
Legendary Ramen Master, Hajime Kitayama, who sold 948 bowls of Ramen a day.
His quest in the culinary world began when he was in elementary school, and when he was in college, he had already made noodles himself. After traveling around the world and mastering traditional sushi dishes, he began training to master authentic ramen making methods 13 years ago and became a co-owner of a ramen shop in San Diego, becoming so popular that he sold up to 948 bowls of ramen a day. And now, a new story “Japanese Ramen Shop Hajime” is about to begin.
“Hajime” is his name, which, in Japanese, means the beginning, growth, and development of order and things, and the best. He opened a ramen shop in the USA because he wanted to become a bridge between Japan, the US and other various cultures. Not only just filling stomachs but also satisfying hearts, he wants to contribute to making the world a better place by bringing people together to eat, laugh and spend time together.
2 years fermented Soy Sauce imported from Japan. Japanese style dried sardine, dried bonito, dried mackerel, and Kelp based soup (contains pork & chicken protein). High water ratio chewy thick wavy fresh egg noodles. Prosciutto like artisan ultra-thinly sliced Kurobuta pork shoulder butt chashu.
Hi, I'm Montana, I love communication, movies web design, gastronomy and creativity. I spend my 20's & 30's traveling and trying all kind of food & drinks. I been in 36 countries & Always planning my next aventure. I find beauty everywhere. I invite you to browse this blog. I hope you find it enjoyable. También hay una categoría en Español.
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