Video: Watch Takashi Make Authentic Japanese Shoyu Ramen

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Takashi makes ramen at Slurping Turtle.
Takashi makes ramen at Slurping Turtle. Photo: Sky Full of Bacon

Ramen’s suddenly everywhere, and the traditional soup once limited to instant cup-o-soups in college is getting newfound respect. But what sets one bowl of ramen apart from the next? In this 3-minute video for Grub Street, Takashi Yagihashi, a Food & Wine Best New Chef in 2000 and owner of Chicago’s busy new ramen and yakitori spot Slurping Turtle, shows what goes into a bowl of his traditional shoyu ramen, as diners clamor around him and his cooks serve it up in a kitchen so small it could actually be in Tokyo. Watch it below, then come back Friday for a second installment, in which Takashi talks about another traditional style of cooking in his kitchen— the bincho grill.

Takashi makes ramen at Slurping Turtle.
Takashi makes ramen at Slurping Turtle. Photo: Sky Full of Bacon