COMPANY OVERVIEW Ichicoro Ramen @Ramenlab M E D I a K

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COMPANY OVERVIEW Ichicoro Ramen @Ramenlab M E D I a K

PRESENTS Ichicoro Ramen @ramenlab MEDIA KIT COMPANY OVERVIEW Ichicoro Ramen is Tampa Bay’s newest high-end ramen concept, slated to open this summer in the Seminole Heights neighborhood. Chefs Noel Cruz and Masa Takaku incorporate local ingredients and regional cooking styles into the Ichicoro menu, celebrating the infl uence of Gulf Coast and Latin American fl avors. These pioneers of Tampa-style ramen are topping their noodles with smoky grilled vegetables and Cuban- inspired pork characteristic of Florida cuisine, while chasyu asado and Florida citrus kosho paste bring unique fusion fl avors to the bowl. At the same time, they’re staying true to the heart and soul of this Japanese staple. Look for artisan noodles created especially for them by Sun Noodle, slow-simmered savory broths and traditional Japanese fl avors, hallmarks of authentic ramen. SIGNATURE DISHES Vegetable Champon Spicy Abura-Soba @ichicoroya @ichicoroya @ichicoroya ichicoroya.com #sunnoodles #ramenlab @ramenlab @ramenlab @ramenlabnyc sunnoodle.com ramen-lab.com EXECUTIVE BIOGRAPHIES Noel Cruz Seasoned New York restaurateur Noel Cruz cut his teeth working front-of-house at a number of Manhattan hot spots, including Drew Nieporant’s Tribeca Grill. A certified sommelier and graduate of New York’s Culinary Institute of America and French Culinary Institute, his cooking chops and management experience led him to Tom Colicchio’s Craftbar in 2003. From there, Cruz consulted on a number of projects with renowned chefs, while working on concepts for his own establishment, Elettaria Restaurant. He split his time between New York and Florida, revamping menus, choosing wines and overseeing the openings of more than a dozen restaurants in a decade. Cruz’s next project will take him back to Tampa Bay to open Ichicoro Ramen, Seminole Heights’ first ramen shop, bringing the flair and flavors of the region to each bowl. Masaru Takaku Ever since he was a young boy, Masaru Takaku dreamt of showing the world Japanese culture through art, music or food. Raised in Meguro City, the epicenter of Tokyo ramen culture, he grew up eating ramen in all its regional variations. Though he considered a career in food service early on, it wasn’t until Takaku had left his job as a designer, traveled the world as a rock musician, then settled into New York’s culinary scene that he found his true calling in the kitchen. He trained as a sous chef at the bustling Yakitori Totto, serving up premium grilled skewers at perhaps the most highly regarded yakitori restaurant in Midtown. As head chef of Ichicoro Ramen, Takaku returns to his roots to create fresh new dishes from the familiar flavors of his youth..

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