Who We Are
Takatoshi is very selective about every single ingredient he
uses, perhaps due to his strong sense of care and responsibility.
5000 ramen restaurants in tokyo, Bigiya was listed as one of the
top 22 ramen restaurants. A true honor and accomplishment for
any chef. The two Taka's reunited and decided that New York was
the best place to bring true japanese ramen cuisine.
Originally born and raised in Japan, Takayuki Watanabe met Takatoshi in Japan during their years in college. After graduating in 1999 he came to New York City to pursue his journalist career and started interning for Andy Warhol’s Interview Magazine. Takayuki Watanabe began working as a fashion journalist at the early age of nineteen. For eleven years, he had regularly contributed to Vogue, Marie Claire, Brutus, PEN, Dazed & Confused and NYLON.
He had traveled all over the world, experienced different cultures and most importantly the different foods. What he realized was that Japan's cuisine was different, but still very delicious and
should be shared with the world. After accomplishing his career goals, there was one left and that was owning a restaurant in New York. With the help and expertise of his friend Takatoshi, the two were able to collaborate their experienced sense of taste and love for Japan's number one comfort food, a steaming bowl of delicious ramen noodle soup.