WATCH | Check out the "flavor concentration booths" at Ichiran, a Japanese ramen chain that just opened its first American restaurant.
"New York's been longing for a restaurant concept like Ichiran," said Hana Isoada, Ichiran's Marketing Manager. "Ichiran is just really good ramen and it's the only authentic Japanese ramen chain restaurant that has opened their doors to the U.S. without changing its quality and staying 100% authentic."
"That, as well as the entire dining concept. I feel like it's just been something that New Yorkers who are super independent, it's just a perfect match." Apparently, New Yorkers do hate other people enough to prefer dining alone.
There is still a dining room available for customers who don't want to eat alone.
At the Japanese locations, customers can order their ramen from a vending machine.
One item glaringly missing from the menu: nitamago, or soft boiled egg.
"We want to assure everybody that we're working on the egg, and the reason why it's taking such a long time is mass-producing the highest quality of anything, it takes a lot of brain power, and the egg that we're going to be selling in New York is going to be locally sourced," said Isoada. "It won't be the same eggs in Japan. It would be easiest if we're able to ship the eggs from Japan to here, the same eggs, but then it's going to crack in the plane and it wouldn't be the same quality egg."