Open today, 12:00pm - 11:30pm
- (212) 505-8001
After eight months of ascetic training from October 2001 and thoroughly hammering out a business plan, Shigeto opened his one and only Minca in June 2004. The broth is made from vast amounts of pork bones and chicken bones, and emphasized on hearty Japanese taste by using seaweed, dried bonito, and dried shiitake mushrooms imported from Japan. He also obtains miso from Sendai and Shinshuu to create an unique and robust miso ramen. Shigeto spent most of his time developing ramen to serve wide ...