Ramen has always been big in Japan, and since the mid-2000′s it has exponentially grown in popularity and trendiness, with younger entrepenuers trying their hand at making the nation’s most beloved B-kyu (B-Class) food.

B-kyu foods are defined as “comfort foods” like curry, ramen, gyudon (beef bowl) and yakisoba. In contrast, A-kyu (A-Class) foods are the countless kaiseki and Michelin-starred restaurants that populate Japan.

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Cream anmitsu at Nakamuraya on the 9th floor of Tokyu department store (west wing) in Shibuya.

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