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Set up for the foie gras and duck charsui
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Pork Belly Bao, pork belly, cucumber, wagarashiko
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Cold thick matcha topping off the sweet silken tofu, chia seeds and black sesame ice cream
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Shoyu ramen
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Shoyu pork broth into our ramen
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Shaved foie gras over duck charsui topped with pink peppercorns
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Chef Koji Hagihara shaving the frozen foie gras over the duck charsiu
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Frozen foie gras and pink peppercorns
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Marilyn Monroe on the wall
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Interior with Executive Chef Koji Hagihara on the right
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Pot of cold thick matcha and a parfaits of sweet silken tofu, chia seeds and black sesame ice cream
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Heating up small copper pots of pork ramen broth
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Pouring tonkotsu broth into the ramen
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Tonkotsu ramen
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Shoyu bowl of ramen (before pouring the broth)
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Tonkotsu ramen (before the pouring of the broth)
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Shaving foie gras over duck charsui
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Kikusui Funaguchi Aged Honjozo Sake
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Truffled Potato Croquette on a bed of mushroom puree
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Hijiki seaweed salad, edamame, string beans, lotus root chip