Tokyo ramen master Ivan Orkin reveals how to make ramen, from a quick but flavorful broth to Orkin's wonderful noodles made with three different kind of flour.
Ivan Orkin has undoubtedly earned the title of Ramen Master. The Yiddish Long Islander is the owner of two NYC ramen joints: Ivan Ramen and Ivan Ramen Slurp Shop. While Orkin is known for his mastery of the slurp-able, silky noodle dish, he did not earn his initial fame in the States.
In 2007, Orkin made the 6,000 mile journey to Tokyo, where he would open his shop, Ivan Ramen. Being a Syosset-born, Jewish man, Orkin realized one way or another he would gain attention in Tokyo. Orkin explained that he wanted his customers in Tokyo to recognize him for his ramen, not for his ethnicity. That being said, Orkin chose to maintain the authentic, Japanese flavors of ramen, so diners could make a welcoming connection to his velvety noodle dishes. Earning genuine credibility for his mastery, Orkin’s reputation as a noodle-head genius preceded him -- an instant ramen company even used Orkin’s soup as a model for one of their flavors.
The passionate connection Orkin found with ramen extends far beyond the noodles. Orkin’s delicious dishes come second when paying a visit to his restaurants -- it’s all about getting to really interact with him. An interactive relationship between the chef and customers is significant. The presence of a restaurant owner or head chef, in my opinion, presents a sense of genuine care and interest in the customer’s experience. Orkin has been incredibly successful in terms of creating unforgettable dishes, however, it is apparent he has had a positive impact on his customers while physically interacting with them as well.
