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 » More on Ramen Lab Menu
