Tomonori Takahashi knows ramen.
The empire-building chef behind Jinya Ramen Bar—which has nearly 20 outposts all over the country and 10 more to come this year—simmers down pork bones for 10 hours for his famed tonkotsu broth and ages his noodles for three days.
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And when it comes to digging into his porky ramen, Takahashi makes sure each customer is given this instruction beforehand: Lift the noodles once before eating.