With all the fervor for the new YumeWoKatare, I wonder why really good authentic ramen is not something more chefs are keen to make here in Boston? I've been to Ippudo and Totto in NYC and on every night of the week the lines start forming 1/2 hour before they open for dinner and don't let up all night.
Just curious whether anyone has any theories/thoughts. And quite frankly, I just like to talk about ramen! Ha. (Anyone here had ramen in Japan? My favorite place was chain called Kamakura.)