Self-taught chef (and trained architect) Takeo Sato dishes out his Tokyo-style ramen from a 14-seat eatery in the corner suite of the Richmond Auto Wash, in an MSG-free chickenleg broth made from scratch each morning.
The sign advertising “larmen,” a common transliteration of ramen. Sato uses it to distinguish his from others served around town.
Shoyu charsyumen, wheat noodles with sliced barbecued pork shoulder on top, and ask for the house hot sauce. Slurp them up with a side of crispy gyoza filled with scallops imported from Hokkaido, Japan.
Sato serves just 20 bowls at lunch and 20 bowls at supper, so no noodling around.
During the week, as soon as it opens for lunch (11:30 a.m.) or dinner (5 p.m.), to make sure you get one of the few bowls of broth. Closed on Wednesdays.
THIS PAGE From Tokyo with love: Chef Takeo Sato spends six hours on each batch of his delicate ramen broth. OPPOSITE PAGE Full steam ahead: Even though it’s a two-man operation, orders get to the table in minutes at Shibuyatei. OPENING PAGE Hainanese...