食べてみて

8 месяцев назад

A young manager runs a ramen restaurant with only 12 seats, serving up to 120 customers a day. The restaurant, open for lunch and dinner, features a variety of ramen and tsukemen options, all made with fresh ingredients and a focus on quality. The owner, who is also an interior designer, shares their journey of opening the restaurant and the challenges they face, including attracting customers.