Takeshi Omae, a chef who apprenticed under Masaharu Morimoto, has opened his first restaurant in the U.S. Omae's new establishment, naturally, is a ramen-ya. The chef worked at Morimoto's XEX in Roppongi, became its executive chef, and earned two Michelin one stars before putting his own name behind XEX in 2009. Since then, he opened Plate Organic & Grill, also in Roppongi. At Ramen by Omae, the house dish is again, naturally, the tonkotsu brothed ramen, but Omae's Le Cordon Bleu training can be seen through the cheese ramen. Yelp reviewers are currently smittened by the restaurant's "500% more BBQ pork, 30% more ramen soup" slogan. [Eaterwire]
Michelin Starred Chef Opens Ramen by Omae
by Tony Chen
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