Michelin trained chefs who, during lockdown, started cooking Ramen for fun.
As major Tokyo visitors, 3 years as a chef in a Japanese fine dining restaurant, and many, many, many, bowls of hot delicious ramen, they decided to share Japan’s national obsession of Real Ramen with Bristol. A bowl of Ramen is more than a bowl of soup, more than a mea l- it’s a way of life- with the fulfillment of a big warm hug.
The ramen story originated in China, strayed into Japan, and became a serious Japanese food following WW2- Japan short on food resources – America with an abundance of pork + wheat -et voila the yakuza controlled black market ramen yatai was born- serving Ramen ‘stamina food’ in bombed out cities.
Mr Noodle takes his inspiration from Tokyo backstreet food alleys, if you were to walk down here any day of the week, any time, your senses overwhelmed- busy bustling ramen bars, lines of small stools, Japanese men finding brief oasis slurping their umami bowls of delicious ramen.