The classic “soy sauce ramen” at the Ivan Ramen shop in New York.
Photo: BRENT HERRIG/The New York Times/
Ivan Orkin is an American, but he is widely known in Tokyo. In a country hardly affected by immigration, he is respected-respect everything with traditional Japanese noodle soup.
DHis man is still visually turning the ramen soup upside down—placed mosaics in his yard restaurant In the Lower East Side. There are many Japanese restaurants in the area. But “Ivan Ramen” is different, not only because of the name, it doesn’t sound Japanese at all. The photo in the yard is a bowl of ramen turned upside down. The noodles danced along the wall and across the yard. Between the octopuses. A fat pig. A school of fish. Half a half-boiled egg. It was his idea. Ramen, Japanese fast food, can be spicy or hearty. Steam off the heat or serve on ice. Ramen soup is not a well-designed kaiseki menu. But unlike sushi, which has been popular for a long time, ramen is still part of Japanese cooking.
58-year-old Ivan Orkin is an American and is still famous for his ramen. More importantly, the Japanese themselves respect his unconventional concepts. Orkin has lived and worked in Japan for 15 years and has his own restaurant. If there was no Japanese recognition of his work, he would not be sitting here today, in his New York restaurant.Without Netflix It won’t be that famous-but it will be detailed later.
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