"From its location within the North American flagship store for design-driven Japanese outdoor brand Snow Peak to its light-filled dining room wrapped in gleaming wood, Takibi’s environs link its diners with nature. That ethos extends to its menu: its tight, lunchtime ramen menu features noodles made with snow-aged wheat, a technique traditional to Japan’s Niigata prefecture. Chef Yoshimitsu Seki pairs these chewy noodles with savory shoyu broth or vegan-friendly tonkotsu, topping it all with artful arrangements of chashu pork and bamboo shoots." - Zoe Baillargeon
Christine Dong