Apr 30, 2004
Stylish Ramen
THE JAPAN TIMES takes a look at how a lot of ramen shops are going upmarket. “Ramen has long been known as a staple of construction workers and penny-pinching students. But in a push to win over new clientele, ramen chains are going upscale, serving special pork and organic vegetables at eateries featuring dark-wood interiors and soft lighting. One company even came up with a form of diet ramen made from seaweed extracts. This dish weighs in at a meager 8 calories.” Shiodome Ramen is calling me…

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