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Eat and Drink

Ganso Yaki serves ramen from Tokyo, Sapporo, Kyoto and more Japanese regions

A tasty tour of Japan is just a bowl away.

At Ganso Yaki (515 Atlantic Ave., Brooklyn), sister restaurant of acclaimed ramen spot Ganso, Chef Tadashi Ono is cooking up ramen inspired by various Japanese regions, from the mountaintops to the seaside to the cosmopolitan cities.

At $15-18 a bowl, that's much cheaper than a plane ticket.

Get it while it's hot -- this special menu is currently only available from 12 p.m. - 4 p.m. on weekends.

Tokyo

Step off the crowded Atlantic Ave. and delve
Photo Credit: Melissa Kravitz

Step off the crowded Atlantic Ave. and delve into a bowl just slightly less packed than a Tokyo boulevard. Designed to be slurped quickly thanks to busy city life, this classic bowl of ramen will look familiar to many New Yorkers. Ganso Yaki's traditional shoyu ramen is made with chicken broth flavored with soy sauce, topped with pork shoulder chashu, a crisp sheet of nori, a flavored ajitama egg and greens, in this case, spinach. Chef Ono's regional ramens use two types of noodles -- thin and curly -- specially made according to his recipe at Sun Noodle. Tokyo ramen uses thin noodles, for perfunctory slurpability.

Sapporo

Sapporo is more than a beer brand, it's
Photo Credit: Melissa Kravitz

Sapporo is more than a beer brand, it's a city located on Hokkaido, Japan's northernmost island with the coolest climate. About 150 years ago, cattle were imported to the region and have been an important local agricultural staple ever since. Due to the availability of fresh dairy products, butter is a common, and of course delicious, ingredient in Sapporo's ramen. Gano Yaki's version is a shio, or salt based ramen, made with Japanese sea-salt chicken broth, crispy fried chicken leg chashu, ajitama egg, cabbage and a generous pat of butter that melts into the soup. Noodles and butter lovers, this is your dish.

Yokahama

Yokahama is home to the largest Chinatown in
Photo Credit: Melissa Kravitz

Yokahama is home to the largest Chinatown in all of Asia! Okay, so China may not have Chinatowns, per se, but this enormous Japanese Chinese enclave is to thank for Tan Tan Men, a Japanese riff on Sichanese dan dan noodles. In this spicy yet simple ramen, red chili and roasted sesame paste chicken broth is topped with minced pork, ajitama egg and scallions. Give it a stir and slurp up all the rich flavor that sticks to your curly noodles.

Kyoto

Another big city ramen, this bowl is reflects
Photo Credit: Melissa Kravitz

Another big city ramen, this bowl is reflects Kyoto's prominent Buddhist population. Inspired by Shojin, or vegetarian Buddhist cuisine, the Kyoto ramen is made from a chili-miso-shiitake broth and topped with flavorful marinated fried tofu, cabbage, carrot and shiitake. The soft root vegetables in this hearty soup make it almost like a Japanese curry, stew-like and satisfying with no noticeable lack of meat.

Nagasaki

Invented in 19th Century by Fujian immigrants who
Photo Credit: Melissa Kravitz

Invented in 19th Century by Fujian immigrants who came through the port city of Nagasaki, this "champon" style ramen translates to "mixed." Seafood and meat are the mix in this elegant bowl: Japanese sea-salt and soy-sauce chicken broth swims with squid, shrimp, bay scallop and cabbage all to be twisted into noodles and slurped seaside. Or just blocks from the Barclays Center. You can pretend.

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