The Super Bowl in five words:
Broncos. Panthers. Commercials. Beyoncé. Queso.
Great. Now that that’s out of everyone’s system...
Time to focus on Ichimi, a new oasis of noodle bowls, crispy pig ears and sake in the ramen-barren wilds of Coral Gables. It’s open now, and here it is in pictures.
There’s a former Momi Ramen and Lure Fishbar chef cranking out the noodles here. He’s Italian, incidentally. Which helps explain the curious additions of risotto and a carbonara bowl on the menu.
And the lay of the land is pretty simple. A long stretch of room with a communal table in the middle. A mural-adorned wall from local artist Krave. A beer-and-sake room situated behind a glass wall that also houses a special noodle machine that cranks out 200 orders per hour...
... Which is great news for your lunch. You’ll settle into a banquette and get started with a beer and some crispy pig ears. Then, you’ll move on to one of the three kinds of ramen—traditional, cold and tsukemen. That last one comes as a hot broth served with a side of cold ramen for dipping.
Technique is everything.
Broncos. Panthers. Commercials. Beyoncé. Queso.
Great. Now that that’s out of everyone’s system...
Time to focus on Ichimi, a new oasis of noodle bowls, crispy pig ears and sake in the ramen-barren wilds of Coral Gables. It’s open now, and here it is in pictures.
There’s a former Momi Ramen and Lure Fishbar chef cranking out the noodles here. He’s Italian, incidentally. Which helps explain the curious additions of risotto and a carbonara bowl on the menu.
And the lay of the land is pretty simple. A long stretch of room with a communal table in the middle. A mural-adorned wall from local artist Krave. A beer-and-sake room situated behind a glass wall that also houses a special noodle machine that cranks out 200 orders per hour...
... Which is great news for your lunch. You’ll settle into a banquette and get started with a beer and some crispy pig ears. Then, you’ll move on to one of the three kinds of ramen—traditional, cold and tsukemen. That last one comes as a hot broth served with a side of cold ramen for dipping.
Technique is everything.
