Ramen restaurant

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Restaurant is centered around an impressive open kitchen complete with a traditional yakitori grill and ramen counter offering diners the chance to experience the exciting creation of Executive Chef Kanji Furukawa. Design for Shoryu restaurant draws from the ancient philosophy of yin and yang. Restaurant interior simultaneously soothe and energize. Space was designed to deliver virtual hug of energetic atmosphere whilst using calm Japanese pallet and local materials. Buzz is created by welcoming Kitchen Restaurant Design, Japanese Ramen Restaurant, Open Kitchen Restaurant, Hotel Restaurant Design, Japanese Restaurant Interior, Japanese Restaurant Design, Noodle Restaurant, Japanese Bar, Ramen Bar

Restaurant is centered around an impressive open kitchen complete with a traditional yakitori grill and ramen counter offering diners the chance to experience the exciting creation of Executive Chef Kanji Furukawa. Design for Shoryu restaurant draws from the ancient philosophy of yin and yang. Restaurant interior simultaneously soothe and energize. Space was designed to deliver virtual hug of energetic atmosphere whilst using calm Japanese pallet and local materials. Buzz is created by…

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Ramen Bar Design, Ramen Shop Design, Asian Cafe, Ramen House, Japanese Restaurant Interior, Street Food Design, Japanese Restaurant Design, Asian Bistro, Ramen Bar

(English) By entering Ramen X Ramen you'll find small tables to the left and right. I always love to sit close to the window and watch people passing by. The restaurant extends backwards. In Japan, it's normal that people go on their own to the restaurant and eat at the bar. This is also possible at Ramen X Ramen and

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New East Village Ramen Spot Insists It’s More Authentic Than Momofuku -- Grub Street New York Ramen Interior Restaurant, Noodle Bar Interior, Japan Ramen Restaurant, Ramen Bar Interior, Ramen Restaurant Interior, Ramen Shop Interior, Japan Ramen Shop, Japanese Ramen Shop, Izakaya Interior

Aside from David Cross’s favorite, Minca, Momofuku pretty much has the lock on the ramen market. But this Wednesday Setagaya, the first U.S. outpost of a beloved Tokyo chain (more of them will pop up here and in Boston) will go up against the Goliath with what manager Charlie Huh insists is 100 percent natural ramen made from 90 percent Japanese ingredients. Asked about Momofuku, Huh says, “They get mostly American customers. Japanese people do not go to that place. They’re pretty good — but…

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