Before you dine at Menbaka Fire Ramen in Kyoto you must first complete a safety briefing. Here's what the entire dinner experience is like.
Daniel Modlin is an editor of News & Deals for the Food & Drink Group on the commerce team. He has covered food trends, cooking techniques, recipe roundups, gift guides, kitchen retailer sales, and product reviews. His work has been featured on many publications including The Wall Street Journal, Architectural Digest, Travel + Leisure, New York Magazine, WIRED, and The Daily Beast.Kyoto, the one-time capital of Japan, is a place that can sometimes feel trapped in time.
Unlike many other top-tier restaurants in Kyoto , which are tucked away on random floors of buildings,is difficult to miss. After all, if you happen to be walking down the street and turn your head into the clear glass doors, chances are you’ll see a burst of flames shooting up toward the ceiling at any given moment. To dine here involves donning a lobster bib and undergoing a crash-course safety briefing, which is more thorough than one you’d need to go bungee jumping.
While this sounds like a quick gag, it is, and it isn’t. Masamachi Miyazawa, AKA “the boss,” is serious about ramen. He spent his youth training at ramen restaurants all over Japan, and the recipe for Menbaka’s shoyu is notably 226 years old. But Miyazawa says he wanted to do something different, and it all started with leeks.
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