Kuboya Ramen

I was a regular patron of a chic French restaurant in the East Village, usually just to have a cup of dainty cafe au lait, and to think about my music and my drumming. I loved that quiet place, which somehow reminded me of the countryside in France. Who could foresee that in few years I would become the owner of that very restaurant? Now I am writing this at the same table I used to sit at as a customer! I would like to call my ramen “New York Ra-men” because it was born in this great city ofNew York where I have been living for so long, and which I have loved so much. Many Japanese people tried my ra-men and they told me that it was not like any other ra-menin Japan. My ra-men is made from various kinds of ingredients and is the result of over 10years of development here in NYC – a melting pot in “The Melting Pot.”

Alcohol: BYOB