In Tokyo, there are 12 restaurants with three Michelin stars, 54 restaurants with two stars, and 160 restaurants with one. Nakiryu is actually the second ramen shop in Tokyo to receive a Michelin star, as just one year previously the ramen shop Tsuta also received one Michelin star. (The first ramen shop in the world to be starred by Michelin was in Hong Kong in 2011, with one Michelin star). Somewhat incredibly, both Michelin starred ramen shops are mere minutes from each other, found in Otsuka in northern Tokyo. Perhaps a noodle god resides in the area, blessing restaurants with his noodly appendage, like a Japanese flying spaghetti monster.
Instant ramen noodles were exported from Japan by Nissin Foods starting in 1971, bearing the name "Oodles of Noodles".  One year later, it was re-branded "Nissin Cup Noodles ", packaged in a foam food container (It is referred to as Cup Ramen in Japan), and subsequently saw a growth in international sales. Over time, the term "ramen" became used in North America to refer to other instant noodles, even those not technically ramen. While some research has claimed that consuming instant ramen two or more times a week increases the likelihood of developing heart disease and other conditions, including diabetes and stroke, especially in women, those claims have not been reproduced and no study has isolated instant ramen consumption as an aggravating factor.  
A collaboration between Ken Tominaga, of the famed Hana Sushi Sonoma County, and Michael Mina, The Ramen Bar presents West Coast style ramen recipes, and a selection of house-made salads, Japanese rice bowls, cold-pressed juices and sake on tap. The fast casual concept includes both a take-out and dine in option, and features a menu anchored with ramen bowls prepared with fresh noodles, a choice of homemade broths, proteins, and an abundance of freshly-grown vegetables and greens. Located in San Francisco's Financial District, The Ramen Bar combines rustic, old-world Japanese charm with modern, urban sophistication to spotlight Ken's bent on Japanese comfort food staples that are elegant, flavorful, light and nuanced.