New York-born Ivan Orkin's 12-counter-seat ramen house opened in 2007, originally drawing customers curious about a gaijin "noodle man," and later because of the flavor of his dishes. A veteran of New York hot spots Mesa Grill and Lutece, Orkin now mans the kitchen of this small storefront in an arcade in an unremarkable Tokyo suburb. Shio (salt) and shoyu (soy sauce) ramen are the house specialties, served with a variety of toppings, including pork and egg, but there are also "dipping" ramens on the menu, all cooked according to Orkin's "slow food fast" philosophy.
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From the From the May 2008 Food & Wine Go List
Everything about Italian Kitchen is splashy, from the 60-foot white-marble bar to the grand wine cellar to the expensively dressed clientele. The family-style dishes tend to have deluxe flourishes—like the spaghetti with Kobe meatballs and truffle cream—but they’re served in hearty, satisfying portions. The next-door coffee bar <strong>Italian to Go</strong> offers take-out and lighter versions of the same dishes.
We loved: 40-day dry-aged rib eye.