Naoki Kobayashi is the owner of Nao Japanese Restaurant. He goes an unusual step further by making his own ramen noodles fresh every day.
“My ramen is mixed with two flours – one is a very fine one and the other one is for biscuits. The flours give it its texture. I spent about six months trialling it to get it right.
“We make the ramen one day before because it needs 6-8 hours in the fridge. We can use it straight away but it doesn’t have very good texture. When the noodles are finished, it’s finished.
“I never actually worked in a ramen shop in Japan but I remembered what I liked – that concentrated taste and tried to make it.
“I always knew having just a ramen restaurant would be a difficult thing to do but I had to try it.” – Naoki Kobayashi, Chef
Nao Japanese Restaurant | 117 Murray Street, Perth 08 9325 209
Issue 22 Autumn 2011