Ippudo’s second location is set to begin serving its much-talked-about Japanese hand-pulled noodles soup in Hell’s Kitchen next month with a new, highly-anticipated addition: gluten-free, vegan ramen, reports The New York Times. The restaurant’s East Village flagship is famous among foodies and notorious for long lines, and after a private preview dinner that set the internet abuzz with excitement, the second location––announced as the chain’s new flagship––is likely to see the same fanfare. Fumihiro Kanegae, Ippudo’s global noodle master, crafted the plant-based Shojin ramen hoping to make his food accessible to all dietary persuasions. “In the East Village, I realized that some customers couldn’t have our ramen because they are vegan,” he tells the NYT.
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