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Jesse Friedman/Beer & Nosh
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Nakano (right) with homemade noodles.
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.
