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Ichiran Ramen (一蘭, Ichiran) is a Japanese ramen food-service business specializing in tonkotsu ramen. [1] The chain restaurant began in Fukuoka [2] in 1960 as a ramen stall named "Futaba Ramen" (屋台双葉ラーメン). It was later renamed "Ichiran"（一蘭 "one orchid"）in 1966.
The Best Ramen in New York City & Beyond. ... Founded in Kagoshima, Japan, in 2007, Menya Jiro has since opened three brick-and-mortar New York City restaurants and several more in Japan. Menya ...
After running pop-ups and selling at-home ramen kits for around three years, Ramen by Rā opened in December as a five-seat kiosk-style restaurant serving asa ramen with some classic New York flavors.
Ippudo NY has been praised many times in the press for its ramen bowls. [5] Ippudo expanded into Singapore in 2009 with a restaurant in the Mandarin Gallery section of the 5-star Mandarin Orchard Singapore hotel, while a second restaurant, Ippudo Tao, was opened in 2010 at UE Square.
Dimes Square refers to the "microneighborhood" [1] of New York City, located between the Chinatown and Lower East Side neighborhoods of ManhattanThe exact perimeter and nature of the neighborhood is debated, though survey data from The New York Times lists it as roughly the five blocks on either side of Canal Street between Allen Street and Essex Street.
One Times Square – The former New York Times Tower (1904) [167] 2 Times Square – Renaissance Hotel Times Square (1992) 3 Times Square – Thomson Reuters Building (1998–2001) [168] 4 Times Square – Condé Nast Building (1996–1999) [169] 5 Times Square – Ernst & Young Building (1999–2002) [170] 6 Times Square – The Knickerbocker ...
The tiny Square Scullery, known for its inventive, scratch-made meals, had been operating as a ramen and bao restaurant with truncated days and hours since late March as restaurant owners Matt and ...
Owner Ivan Orkin was born in Syosset, New York, and moved to Japan in the 1980s to teach English after graduating from college. [2] In 1990, he returned to the United States with his Japanese wife, Tami, and attended the Culinary Institute of America from 1991 to 1993. [2] He subsequently worked as a chef in New York at the Mesa Grill and Lutèce.