Bone and Belly Ramen introduces a chef-driven, modern Japanese ramen concept, fusing traditional cooking techniques with modern flavors and ingredients. Its delectable broths are prepared daily, made from scratch only using fresh ingredients, and are slow-cooked for long hours to achieve the best possible flavors.
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Nathan Asamoto is a Japanese American chef and restaurant consultant from Los Angeles, California and currently based in Las Vegas, Nevada. Growing up in a Japanese American household and always surrounded by Japanese food, his curiosity and palate slowly developed and continued to grow in all aspects of Japanese cuisine.
Fueled by his passion and love for food, Chef Nathan took his knowledge and experience to curate menus at many of LA’s and Las Vegas’s top ramen shops. Chef Nathan was not only on the opening team, but the head chef at Men Oh Tokushima Ramen, Ramen Champ, Tentenyu Ramen, and Shinya Maru Ramen.
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