LEARN | EAT | DRINK

Ni-Chome Ramen 

Pop Up Ramen Restaurant Sun, 3/1 5:30PM & 7:30PM

Who: The guys from Wabi Sabi Japan Living bring you "Ni-Chome Ramen"

What: 4 Course Dinner --- Choice of either prix fixe 

 A) Vegan Ramen

                        or 

 B) Black Garlic Tonkotsu Ramen

                        Email us your choice at info@wabisabijapanliving.com 72 hours prior to event (or day you book if after 2/27)

When:        Sunday, March 1st ---  2 Seatings: 5:30PM & 7:30PM

Where:        Riviera Hotel 1600 N Indian Canyon Dr. 

Cost: $38 (includes tax but not tip) Complimentary valet parking. 

Please join us for a 4 course prix fixe ramen noodles Sunday, March 1st at either 5:30PM or 7:30PM.   An evening of food, drink and education at the Riviera Hotel.  

We offer two kinds of broths, Vegan and Black Garlic Tonkotsu. Because this is a pop-up restaurant, we will need to know your preference 72 hours prior to the event. Please email us (info@WabiSabiJapanLiving.com) your preference of either A) Vegan or B) Black Garlic Tonkotsu by Thu 2/27/20 (or the day you book if after 2/27/20). $38 includes tax but not tip. 

A little bit about the Vegan broth... It's a creamy vegetable broth base with soy milk, miso and sesame. It is truly scrumptious. 

When you arrive at the Riviera please join us in the Gypsy Rose Lounge before the dinner.  Complimentary valet parking.  

From the guys behind Wabi Sabi Japan Living and Ni-Chome Ramen:

“Our recipes were developed over time spent in Japan eating at local places.  We're foodies but not in the Michelin sense but more of the Anthony Bourdain way.  Religiously we visit Yakitori Alley of Shinjuku and Shimbashi and we visit the Takoyaki and Okonomiyaki street vendors in and around Tsukiji market.  We eat Ramen from Hokkaido to Kyushu and have a great appreciation for the varieties and methods.  But we also make a point of knowing the best Ramen places in So Cal.  To perfect our recipes, we practice over and over while reaching out to friends and family back in Japan until we get it just right.  The recipes are the culmination of 10+ years spent exploring, eating, and learning."