The next addition to the Thursday street-food market
at Ferry Plaza is likely to come in a bowl. With chopsticks. Nopa
sous chef (and Linecook
blogger) Richie Nakano is hoping for an April launch for Hapa Ramen
, a project that's operated as a sort of a semi-open secret for followers of Nakano. Today, Nakano told us his ramen noodles will be strictly scratch, his broth from 100-percent organic bones. Beer & Nosh
blogger Jesse Friedman was on hand for a recent Hapa tasting and filed some amazing pics
― Nakano's test bowls were packed with braised greens, crispy pork, fried chicken nuggets, eggs cooked sous vide, and pork shoulder. Forget April being the cruelest month; waiting for Hapa's April launch'll be crueler.