Chef's Tasting | Yuji Ramen Test Kitchen

Back in January, Chef Yuji Haraguchi launched his very own Kickstarter campaign that would, if backers pledged enough to meet the financial goal, bring the "first-ever ramen omakase tastings in the U.S. at a new pop-up location from mid-March through mid-May in Manhattan's East Village" through his Yuji Ramen enterprise. Having tried the awesomeness of Yuji Ramen at Smorgasburg for the first time this past fall, I knew this venture would be nothing short of amazing, if it came to fruition. As a result, I immediately pledged an amount for a tier that promised an Omakase Date Night for two to attend one of the five-course ramen omakase seatings with priority choice of date and time (on a first come, first served basis of course) before the opportunity would be released to the general public.

The Kickstarter campaign was open to pledges through the end of February, where Chef Haraguchi not only met his $3,000 start-up goal, but did so four-fold, raising nearly $13,000! I was so excited to know that Marcus and I would be attending one of his ramen omakase dinners sometime this spring, which took place this past Friday. {1} The pop-up restaurant, entitled Yuji Ramen Test Kitchen, found its two-month home at the second level of the Whole Foods Market located on Houston and Bowery, near the East Village.


{2,4} The Yuji Ramen Test Kitchen is open daily from 11 AM to 6 or 9 PM, depending on the day, available for take out and sit-down. The omakase seatings are only available in the evenings, and  the last I heard, have been sold out through its last run date in mid-May. {3} The daily shoyu ramen at Yuji Ramen Test Kitchen is an original development by the team at Yuji Ramen just for Whole Foods Market. The Test Kitchen sources its bones from the Whole Foods Market Bowery butcher counter for the ramen broth that is made fresh daily. As the bones are based on availability of what the butcher counter has, the broth will change accordingly, as the kitchen works to "promote sustainability and a respectful relationship for its food supply." {5} The ramen found at Yuji is also unique -- it makes a new style of ramen called mazemen, which is ramen without broth. Ramen, instead, is served with tare (i.e., sauce), flavored oil, and a variety of toppings.

Chef Haraguchi, founder of Yuji Ramen, has over six years of experience working in seafood supply. In the earlier days of Yuji Ramen, Chef Haraguchi "strived to import the highest quality seafood from Japan to the East Coast." However, over time, he "soon fell in love with the many possibilities of locally sourcing American seafood." He and his team have spent the last year developing over thirty new preparations of ramen here in New York City, beginning with Yuji Ramen's temporary home at the Kinfolk Studios space in Williamsburg as well as the weekly outpost at Smorgasburg and finally resulting in the carefully curated, every-dynamic menu at the Yuji Ramen Test Kitchen. In addition to this, Chef Haraguchi created mazemen in order to move away from the traditional style of ramen you would typically find in noodle shops of Japan. His mazemen has a deliberate lack of fat and salt, so that the focus on quality ingredients is very important and can clearly show its true flavors without being overcompensated with salt and overdressed in oily fats. He has always believed that a meal should start off heavy and finish light -- as if the "main course" should come first with the typical first courses (i.e., smaller in portion) coming later.


As we sat at the counter, we were presented with these mysterious dinner cards, tersely summarizing the focal ingredient of each course, and not revealing much else.


The pre-omakase dish was the tsukemono -- pickled market vegetables sourced from Whole Foods Market and served in a thin wooden boat. Sharp yet refreshingly vinegary, these vegetables packed a nice punch on the palate, preparing us for the savory courses ahead.


The first course was salmon, which was cured with lemon and sansho pepper, served over mazemen noodles with cheese (a Camembert  sauce), lemon zest, shiso, shredded nori, and pieces of crispy salmon skin. Essentially a more delicate, Japanese take on a "bagel with cream cheese and lox," this course was beautifully done, as the salmon was the right balance of savory and silky interplaying with the cream cheese which had a lighter consistency more like crème fraîche. The aspects which made it truly Japanese was the shredded nori and the well-browned bits of salmon skin which added an interesting textural contrast and smoky flavor to it all. The ramen noodles were thick and al dente, allowing it to handle and hold all of those toppings nicely. Loved this!


Next was the squid ramen -- a squid bolognese sauce and nori bread crumbs served over squid ink shell ramen. Chef Haraguchi was inspired to make this dish while making sausage, as it is typically found in Italian bolognese -- his twist on it would be to make a seafood bolognese. Within the bolognese sauce was some ramen broth that was made using lots of squid to get an intensely concentrated flavor of squid throughout. Just as he did with the first course, Chef Haraguchi created an Italian-influenced ramen dish here with shell-shaped pasta like an orecchiette (but taking it up a notch and making it from squid ink), a thick "meat" (in this case, seafood, and flavored with sesame) sauce like spicy bolognese, and breadcrumbs (instead of garlic and herbs, they are of nori origin). This course was certainly was our top favorite of the evening, as it had really bold flavors (you could really taste the squid thoroughout) had the warmness that I love about ramen (though without being completely traditional), and had perfect crunch with each bite.


The third course was uni served with blood orange, tare, shredded nori, and shiso over whole wheat ramen raviolo. Here, Chef Haraguchi was inspired by Shanghai-nese xiao long bao (i.e., soup-filled dumplings) and filled these ramen ravioli with miso broth and liquid uni. The uni was luscious and buttery and tasted great with the tare, while the orange added some sweet-and-tartness to the salt and brine heavy ingredients. The raviolo shell tasted a little hard for my liking, but I think that was to be able to strongly hold in the hot contents of the broth and uni without leakage. I really enjoyed the flavors in this course.


The following course was oyster, which began with two separate components: {1} slightly chilled oysters from Long Island, charred bacon, cubed cucumbers, and a gelatin broth concentrated with essence of oyster and {2} hot ramen noodles. {3} Chef Haraguchi asked us to pour the contents of the clear bowl (oysters and bacon) into the bowl of hot noodles and {4} stir until the jellied broth fully dilutes into a slightly darkened broth. The resulting ramen course became a room-temperature dish, meaty with oysters and chunks of bacon. We got to taste the silky brine of the oysters with the thick, slightly fatty cross slices of bacon in a refreshing broth mixed in with cucumber. You would think that mixing a delicate bivalve like the oyster with the heavier bits of bacon would be an odd combination, but surprisingly enough, it is a delightful combination. Plus, I slurped up every last drop of the broth.


For the last course, Chef Haraguchi started to torch a bunch of mussel shells.


{1} He then placed them into individually-sized French presses with a hot, concentrated broth, as to really steep in the smoky flavor from the dark, pearly shells, along with shaved bonito and a mussel-duck broth. {2} As the broth steeped in the French press, we were given a hot bowl of ramen (sourced from Sun Noodle Company in New Jersey) with mussels, scallions, shredded nori, Japanese chili powder, and a dash of soy sauce.

Once the broth was done steeping, we were told to pour the broth directly over our dressed noodles.


The resulting ramen course swam in the most fragrant broth, deeply concentrated with the smoky flavor from the mussel shells and the dark and flavorful intensity from the duck bones. The mussels were the perfect temperature (served at room temperature, but well heated with the steeped broth. Just in Chef Haraguchi's approach to the progression of a multi-course meal, this was a very light and delicate ending to the heavier, more savory first courses we had.

Findings: It is so wonderful to finally see the brilliant culinary approaches curated by Chef Yuji Haraguchi in action at the much anticipated opening of the Yuji Ramen Test Kitchen. The creative potential with Japanese ramen is executed here in the most interesting ways and in the most unlikely techniques. Drawing inspiration from other international cuisines and applying those traditional ingredients and compositions to the world of Japanese ramen and noodles, Chef Haraguchi provides an enlightening experience at his counter omakase seatings. Not only are the courses colorful, each and every aspect of a given dish is deliberate and explained in the most poetic gastronomy I've had the pleasure of witnessing.

I am so incredibly thrilled for the team at Yuji Ramen and the success they've garnered in the short span of a year -- I can only imagine that this is only the beginning for them. I can't wait for the next iteration of mazemen and delicious twists on Japanese ramen here at the Yuji Ramen Test Kitchen. Rumor has it that it'll extend its time at Whole Foods Market through the summer, which means Marcus and I will be back for more as soon as possible. So if you're curious about how something as simple as ramen noodles can really surprise and haunt you, you'll definitely find it at the Yuji Ramen Test Kitchen.

Price point: $120 donation to Yuji Ramen's Kickstarter campaign in exchange for an Omakase Date Night at Yuji Ramen Test Kitchen; $40 per person for the general public via KitchIt.

--April 12, 2013

Yuji Ramen Test Kitchen
Whole Foods Market Bowery
95 East Houston Street
New York, NY 10002
http://www.wholefoodsmarket.com/stores/bowery
http://www.facebook.com/YujiRamen
http://www.kitchit.com/local_events/YUJIramen
omakase seatings available through May 12, check KitchIt for updates for upcoming omakase seatings

Lunch | Jin Ramen

On Sunday afternoon, I took Debra, my old college roommate, out for her birthday. We've made it a little tradition of ours to celebrate birthdays and milestones with noodles, and usually, we try to change it up so we can compare new up-and-coming noodle joints with places we had eaten at together previously. This whole celebrating with noodles doesn't fall far from Chinese culture either -- my family typically celebrates any birthday with noodles as the noodles signify long life. While this is a happy coincidence, I think we both elected for ramen/noodles because we both really love it! :)

Our noodle shop of choice this time was, Jin Ramen, a recommendation from Alice, an old high school friend of mine, who had raved about how awesome everything was there. I had been dying to go ever since she mentioned it to me in passing, but the only thing that was precluding me from getting there sooner was that it is located at 125th Street and Broadway, one stop past Columbia University's. So given that I live all the way on the East Side (essentially, on the East River), trekking there would be a total hassle, but we made it work this time, and getting there took a lot quicker than I had originally anticipated (even with all of the MTA construction going on). Win!

Jin Ramen is located in a relatively large space (i.e., for a noodle shop), which includes both separate tables and a noodle counter/bar. Most places that Debra and I are used to are one aisle long, lined with stools with a counter-style set-up. We arrived around noon, but it got pretty busy shortly after that, even on a Sunday afternoon!

Jin is Japanese for "benevolence" with its root in Confucian philosophy. The character itself (仁) consists of two elements -- the left representing a person and the right depicting the numeral for two. Ultimately, this kanji character is intended "to depict the way two people should treat one another." As a result, the noodle shop selected this name "not only out of an enthusiasm for ramen, but also from a desire to grow a business that has a positive impact on the community."

Love the Japanese-inspired organic interiors.

Hakata, a city in Japan, "is famous for its style of ramen, which has a very pungent smell thanks to a pork rib broth called tonkotsu (豚骨)," and this ramen "is considered one of Japan's top three styles of ramen (along with Tokyo and Sapporo)." This tonokotsu broth is made primarily of pork bones, which are cooked for a long time over extremely high heat so that the bone marrow within the bones are released into the broth, "giving the soup its characteristic richness." Along with noodles of course, popular toppings with Hakata raomen are chashu (pork belly), kikurage (wood-ear mushrooms), and negi (small green onions). Others included benishoga (pickled red ginger), crushed/whole-roasted sesame seeds, karashi takana (spicy pickled mustard greens), and crushed garlic.

I decided to try the miso ramen topped with sautéed corn, leeks, scallions, bean sprouts, chicken sausage, bok choy, sesame seeds, nori, and pork belly, all within a base soup of blended chicken and pork stock. As promised, the broth had a "robust, tangy flavor" and totally blew my mind in the same way that the (in)famous akamaru modern from Ippudo had done several years prior. The accoutrements (noodles, toppings, pork, etc.) and portion-size reminded me a lot of my current favorite spot, Totto Ramen, which I really appreciate in a noodle joint. So with that being said, I may have very well found my new favorite spot. There was just so much depth to the broth without being too salty, and while it was a little zestier than I had expected (lots of heat from the temperature and spices mixed in), it was just the perfect amount of punch. I rarely (pretty much never) drink the broth, but at Jin Ramen, I found myself slurping a few spoonfuls, savoring every last remnant of pork bits, curls of ramen, and corn kernels swimming in the depths of swirling miso. If you're looking for something mild, this is quite the opposite, so be prepared to be wowed with flavor if you order the miso ramen.

Debra had the tonkotsu ramen -- Jin Ramen's signature dish, which is said to be the richest broth of the four main varieties as it is made by boiling pork bones over high heat for several hours, "suffusing the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter/gravy." The ramen noodles in broth are topped with wood-ear mushrooms, shredded scallions, and chashu. Debra really enjoyed the tonkotsu ramen -- certainly worth noting, she reported -- but her favorite still lies with Totto Ramen. One thing to note is the chashu is a little fattier than she would've liked (for me, it looked perfect!), but just as my experience with the miso ramen's broth, Debra drank the tonkotsu all up. To me, it was a lot milder in taste (not in an unfavorable way, of course) than the miso ramen because it wasn't laced in spice -- it was straight broth with minor dressings, which was very velvety on the palate. It was hard for me to really savor and taste it because my mouth had already been wiped out by the intensity of the miso ramen, so I really have to go back to give this a taste before I set my teeth into something like the miso ramen.

We were so excited to try out the ramen that I forgot to look at the appetizers. So being that I still had some room left in my stomach, I ordered us the steamed pork buns which comes with two gua bao buns stuffed with chashu, iceberg lettuce, spicy mayonnaise, and a side of slaw. The choice of ingredients and presentation were great, but we felt that the chashu, though tender, was quite bland. Additionally, the gua bao buns were a bit soggy, and there was more mayonnaise than the buns needed, thereby overpowering the dish in execution. I see lots of potential for improvement with this dish, so I haven't lost all faith with them.

Findings: So while the ramen at Totto Ramen has been my most recent go-to (because of its price and portion-size), I might dare to say that Jin Ramen has singlehandedly (on my first visit!) ousted Totto as my favorite bowl of ramen noodles in the city. You may wonder if the journey to Morningside Heights is worth it, so I'll make the answer easy for you -- yes it is! For whatever tricks and techniques are flying around in the kitchen of Jin Ramen, I hope the restaurant continue pulling out the stops and wowing its patrons with intricately delicious broths that are, by no secret at all, dressed in bovine marrow as a result of cooking its bones for hours upon hours over high heat. Although I can't say much about the other dishes on Jin Ramen's menu as I only had the opportunity to try the steamed pork buns, I do know that you have to try the miso ramen and the tonkotsu if you make the trip up there (i.e., if you don't already live in the Upper West Side area :P). You will be licking every drop of broth left in your bowl, noodle soup spoon, and your chopsticks, only wish you had one more drop. So watch out noodle shops of New York, there's a new noodle kid in town, ready to blow any conception of what a solid broth should be (here in the United States) out of the water!

Thanks to Alice for the awesome recommendation!

Price point: $7 for the starter, $11-12 for each bowl of ramen noodles.

--August 19, 2012

Jin Ramen

3183 Broadway

New York, NY 10027

http://www.jinramen.com

Jin Ramen
3183 Broadway
New York
NY
Miso ramen is a MUST! Arguably better than Totto Ramen's and (dare I say it) Ippudo's akamaru modern. Zesty, tangy, and incredibly flavorful broth!
Four Tines and a Napkin

Lunch | Ramen Misoya

Marcus and I met up with my close friend/roommate from college, Debra, this past Sunday for some ramen. It's a little tradition that Debra and I have for when we meet up in the city -- every time we do, it's always for noodles (ramen, soba, and the like). We've already hit up Ramen Setagaya, Momofuku Noodle Bar, Ippudo, Soba-ya, and Totto Ramen thus far, so I thought Ramen Misoya would be an interesting addition to our "slurped and conquered" list.

I first came across Ramen Misoya on Bionic Bites, and from the photos I saw, it definitely looked worth the trip. What makes Misoya so different from other noodle joints in the city is its primary focus as a noodle shop is on the unexpected ingredient, i.e., miso (explaining the shop's name). Miso has high nutritional value as it has enzymes, protein, and vitamins that help benefit one's diet. Ultimately, miso is created mixing steamed soybeans, rice, wheat, and other ingredients with salt and malted rice and then leaving it to ferment. As such, Misoya has chosen to specialize in three types of miso: kome, shiro, and mame.

Inside Ramen Misoya's small space in the East Village.

Marcus and I decided to each try the mame miso ramen with homemade cha-shu (pork), fried breaded shrimp, and some Japanese accoutrement (i.e., a variety of bean sprouts, ground pork, cabbage, scallions, and bamboo shoots). Mame miso is made from soy beans and is dark in color. Among the shop's three varieties, it has sweetest and richest texture. I really liked the ramen and veggies -- it was bouncy, flavorful, and cooked to the ideal consistency. While the breaded shrimp was so-so (I prefer shrimp for ramen to be tempura-style), the homemade cha-shu was definitely the best part of the dish, as they were thick slabs of fatty, tender meat, graciously charred along its circumference. The three pieces they give you ration well with the rest of the ramen's ingredients. So as a ratio eater, it was perfect, barely leaving anything left in my bowl except the miso soup base, which brings me to my next point. I wasn't crazy impressed or blown away by the mame miso soup base at all. It seemed pretty standard to me, if not a little better than average ramen noodle soups. Ippudo, Totto Ramen, and Santouka undoubtedly trumps Ramen Misoya in that regard, which is quite surprising, considering the shop prides itself on its miso.

Debra went with the kome miso ramen with homemade cha-shu, ground pork, corn, bamboo shoots, and scallions. Kome miso is made from rice, which is the standard miso, intent on yielding an intense flavor with a rich aroma. This is supposedly the saltiest of all the misos, but shockingly, Debra didn't feel like it was the slightest bit salty -- it was kind of on the blander side. Debra, like Marcus and me, enjoyed the cha-shu the most, while everything else was pretty mediocre, including the kome miso soup base, too.

Findings: All in all, Ramen Misoya was just okay, though the only real selling point for us was the homemade cha-shu -- not even the shop's presumed "signature" ingredient, miso. The portions (especially of noodles and accompanying meat/veggies) are much more favorable for a price slightly less than Ippudo's prices. So don't expect to be blown away by this little shop the way you may be with Totto Ramen or Ippudo -- just think of it as a place to avoid long waits for satisfying a ramen fix and to have some kick-ass cha-shu with it.

Price point: $13.80-14.50 for each bowl of miso ramen.

--April 15, 2012

Ramen Misoya

129 Second Avenue

New York, NY 10003

http://www.misoyanyc.com

Dinner | Totto Ramen

For a quick, relatively budget-savvy (but delicious) dinner last Friday, I suggested to Marcus that we go to Totto Ramen in Hell's Kitchen.


When we arrived, there was a small crowd in the makeshift foyer and outside, but I figured they turned over parties quickly in and out of the small noodle shop. We put our names on the clipboard hanging on the door and patiently waited for a table. I heard about Totto Ramen from a few friends of mine, raving that it is arguably better than Ippudo's original akamaru modern. I knew had to taste it myself in order to make a fair assessment.


After waiting about 20-30 minutes, they sat us at the counter, where we could watch the noodle chefs and all the cooking action!


The tubs of secret ingredient ramen noodle soup broth alongside chunks of char siu, special house-broiled pork.


The chefs use a blowtorch to char and broil the pork chunks. Look at that flame! Crazy!


Some more blowtorching action!


The chefs prepping our bowl of ramen noodles!


I ordered the classic Totto miso ramen with the finest koji miso, a scoop of ground pork, a seasoned hard-boiled egg, scallion, bean sprouts, onion, and char siu pork in original Paitan soup. I ordered extra char siu because I like a good meat-to-noodle ratio! Unlike the straighter kind of noodles found at Ippudo, Totto Ramen uses the wavy noodles typically found in the ramen noodle packages at the grocery store. I really liked the texture of the noodles--it had a nice Japanese equivalent of al dente kind of crunch. The char siu had this nice smokey flavor, and the slightly charred edges gave it some delicious character. Plus, it'd be hard to ever say that fatty pork chunks are flavorless and unappetizing. I think my favorite part was the char siu or the noodles!


Being the Scoville junkie that he is (well, maybe not to that extreme), Marcus went with the Totto extreme spicy ramen (the lack of grammar is seen in context, so please excuse it here). It just like the Totto spicy ramen on the menu, with the original rayu (a chili-infused vegetable-sesame oil) with the same Paitan soup base as my ramen dish, topped with scallion, char siu pork and nori, but with "extra spicy" rayu (called extreme rayu on the menu). In fact, there are little dingbats of chili peppers seen on the menu to help indicate how spicy a said sauce or ramen dish actually is, i.e., the more chili peppers you see next to a menu item, the spicier it is compared to everything else. Totto spicy ramen received a measly two chili peppers, while Toto extreme spicy ramen received eight and a half chili peppers. So you can imagine how hot that was!


Marcus's bowl of ramen, after mixing the extreme rayu with the Paitan soup. He told me he enjoyed it, but he'd prefer next time to tone it down a notch to something not as spicy so to enjoy the other ingredients besides the rayu. I tried a dab of the rayu, and I like the zing of flavor (it is as if it jolts you out of an oncoming food coma) mixed in with the miso of the soup. I would definitely order a side of the rayu (not the extreme, though) during my next visit so I can dab a little in without going overboard and scorching my tastebuds.

Findings: While the Paitan soup base had a lot of depth and a nice balance of miso at Totto Ramen, I still prefer Ippudo's mysterious akamaru modern original bowl of ramen. I think what makes Totto Ramen a little more appealing is its relatively lower cost (about $6 less), and it seems that they give you a little more meat and ramen. Also, Totto Ramen's offering of the wavy ramen noodles are another plus for me. I like that change in noodle texture once in a while. Additionally, I very much enjoyed watching the chefs work their magic on broiling the char siu pork chunks--very cool stuff! So if you're looking for an affordable bowl of solid ramen noodles, Totto Ramen is a good bet! I recommend getting there as early as possible for dinner during weeknights and weekends. It's a pretty hopping place, and even with the quick turnover, chances are you'll be waiting for a while if you don't get there early enough.

Price point: $10.25 for each bowl of ramen noodles (miso or extreme spicy), extra 2 pieces of char siu pork for an additional $2.

--March 4, 2011

Totto Ramen
366 West 52nd Street
New York, NY 10019
http://www.tottoramen.com

Dinner | Rai Rai Ken

Last weekend, Marcus and I decided to have a quick dinner at Rai Rai Ken. I've heard many great things about this place from Derek and general food press, so I wanted to give it a try. I'm a big fan of Ippudo (incidentally, Marcus took me there for one of our first dates) and its signature ramen, the Akamaru Modern. The soup base (an original version of the Japanese tonkotsu) has so much depth to its flavor--it is definitely difficult for any place that serves ramen noodles to be able to top that. One that can be considered an equal contender in my book is Ramen Santouka (located inside Mitsuwa Marketplace, the largest Japanese supermarket in the U.S., in Edgewater, New Jersey), mainly because it also uses tonkotsu-salt in its base.


Rai Rai Ken's neon-powered signage appearing in its window.


Abbreviated menu offered at Rai Rai Ken (I only took a portrait sized photo of part of the menu).


Rai Rai Ken's chopstick packaging.


I ordered the miso ramen, as recommended by my "go-to" foodie friend, Derek, who will be making guest posts soon, I hope! The miso ramen is a soybean-based noodle soup with bean sprout, cabbage, onion, crispy garlic, chicken, and scallion. Look at that mountain of crispy garlic! Even though my breath was super garlicky after upon finishing the noodles, it was well worth it! I looove garlic, so this was perfect for me! The soup base has almost as much character as Ippudo and also very, very similar to the one at Ramen Santouka. Only complaint from me here is that the chicken was kind of overcooked. I should've asked to substitute the chicken with roast pork for an extra $3--I'm sure it would've made it even better! I mean, as you'll see below, Marcus's ramen noodles included roast pork, and he said it was very tasty (a word which I rarely use, mainly because I just don't like the way it sounds, haha, but that's a blog post for another day).


Marcus ordered the shio ramen, which is a house special seafood-based noodle soup topped with bamboo shoot, boiled egg, roast pork, spinach, fish cake, dry seaweed, and scallion. Marcus told me it was a pretty standard bowl of ramen noodles, typical in flavor all-around, and he felt that it didn't stand out as much as the soup base in Ippudo's Akamaru Modern ramen dish. I would have to agree with him there.


Welcome banners written in Japanese at Rai Rai Ken's front entrance.

Findings: Marcus and I definitely found Ippudo to be more unique in taste and presentation. However, the downsides at Ippudo are its relatively long wait for an open table as well as its higher price point (nearly double the cost at Rai Rai Ken and Ramen Santouka). While Ippudo makes for a great place to take out-of-town guests and to go out for special occasions, Rai Rai Ken is a safe bet for a quick bowl of great-quality ramen noodles at a less steep price. Recommended for a midnight snack after a night out on the town, for sure!

Price point: $9 for miso ramen; $8.50 for shio ramen.

--August 21, 2010

Rai Rai Ken
214 East 10th Street
New York, NY 10003
http://nymag.com/listings/restaurant/rai-rai-ken