Mr. Taka Ramen

Mr. Taka Ramen is the first New York City effort of childhood friends Takatoshi Nagara and Takayuki Watanabe. The former is Michelin-award-winning chef from Tokoyo’s Bigiya restaurant; the latter, an ex-fashion journalist with a matching passion for all things ramen (a noodle in which New Yorkers are fast becoming experts). Nagara has a particular affinity for Tokyo-style shoyu ramen (the soy-based kind), which he serves in four aromatic broths: fish, spicy pork, vegetable, and yuzu-flavored white soy. Appetizers like purple-sweet-potato tempura and sesame chicken wings are welcome kick-start to enjoy at the blond-wood bar overlooking the open kitchen. (Japanese beer, sake, and plum wine are also served.) Arrive early, though, if dinner is the plan. Like many a noodle house in Lower Manhattan, Mr. Taka Ramen fills up quickly after dark.