Native Magazine, "There and Back Again" 

"Though she scoured Los Angeles for new and interesting tastes, there was one place she kept coming back to. “I would just go to the Japanese grocery store and sit by myself and eat a bowl of ramen..."
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Nashville Scene, "Otaku Ramen"

"The best seats are at the bar, looking into the kitchen—where you can watch the sometimes awkward, sometimes graceful dance the staff puts on while they maneuver in and out of tight spaces, dropping baskets of noodles into boiling water and seasoning each bowl with a balance of other ingredients, like poached eggs, long strands of pork, and rectangular sheets of nori seaweed." [read more]

Tennessean, "Sit, Slurp and Savor"

"The open kitchen, dining counters and rows of community tables all pulse with the steam and sizzle of the cooks at work, the lively banter of customers over their bowls.  It’s close quarters in a good way, ramen-lovers all around. No reservations, but things move apace."
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Tennessean, "A Nashville Noodle Primer"

“We make all of our broth from bones and simmer it for hours and hours until the everything inside the bones literally melts into the broth,” she says. “People are surprised and delighted by how rich a traditional Japanese broth is."
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Food and Wine, "Nashville in 10 Plates"

"I like her pork ramen. A lot. She makes a super-porky, super-fatty tonkotsu broth, then she adds shoulder meat, a poached egg and cooked greens."
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Eater, "Otaku South's Sarah Gavigan on Ramen, Life of a Pop-Up"

"The real heritage of ramen is slow food. What we have to our advantage that so many other ramen spots do not is access to local farms, which supply fresh bone and protein for our dishes. This is very important to me."
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