A Ramen Panel Discussion at Anime North? Yes, Please!!
Ramen from RYUS Noodle Bar
Two words: Anime + Ramen. What else is there in the universe? Join us for this panel discussion and get your fill on everything you ever wanted to know about ramen - and anime. The discussion will begin with Professor& Chef Nathan Hogan from George Brown College, who will introduce the world of ramen in his talk "Journey to the End of the Bowl". Then Geoffrey Greig, anime expert and ramen lover, and Rui Umezawa, author, Japanese culture expert and Chief Advisor to the Consul-General of Japan, will discuss a number of mouth-watering topics: Japanese food culture, Naruto: Gateway to real ramen, popularity of ramen in anime, instant ramen and more. There will also be a special appearance by ramen Chef Ryuichiro Takahashi from Ryus Noodle Bar, one of the tastiest ramen restaurants in Toronto. At the end of the panel discussion, there will be special prizes from Japan for lucky anime + ramen attendees, plus FREE Anime Maps and ramen brochures! Presented by the Consulate-General of Japan in Toronto.
TITLE: Anime + Ramen
LOCATION: INTERNATIONAL PLAZA HOTEL, INTERNATIONAL ROOM ‘C’
DATE: Saturday, May 28, 2016
TIME: 6:00 ~ 7:30 PM
PANELISTS' PROFILES
Chef Nathan Hogan
A native of Peterborough Ontario, in the past 22 years Nathan Hogan has experienced the hospitality industry from all angles; Encompassing the rapid progression of Toronto’s dining scene while at Millie’s Bistro to actively developing Canada’s gastronomic stronghold through his efforts at Restaurant Accolade, Rosewater and Rain. He would finish his tour in North America as Executive Sous Chef at the elite private gold club Magna, where Bill Clinton, Tiger Woods and Gene Simons would experience his creativity and passion.
Always a Chef of the world, Hogan would next rise to the challenge of Executive Chef for the innovative Rhombus Hotel Group in Hong Kong.
His personal interest in the cultures of Asia and past experience in the techniques of Chinese, Japanese and Thai cuisines would allow him to continue to strive for excellence as he opened Hotel LFK, Hotel Panorama and Hotel Bonaparte in the heart of cosmopolitan Hong Kong.
Always hungry for more, Nathan completed a stagier at 3-Michelin starred Bo innovation.
Over the course of 2 months he cooked with Chef Alvin Leung and his team, and continues to be inspired by that amazing opportunity.
Before leaving Hong Kong he was the Chef and partner of La Luna Rice & Tapas Restaurant and worked for Umami Concepts Consultants.
In the latest chapter, Chef Hogan has become a full-time Culinary Professor at George Brown College and has just returned from Japan where he worked at famous Ramen Shop Gachi in Tokyo. He has focused on ramen cooking and education intensely for the past 5 years, while doing several pop-up restaurants and seminars throughout the GTA.
Ramen blog http://chefhogan42.weebly.com
Chef Ryuichiro Takahashi, Ryus Noodle Bar
Chef Ryuichiro “Roy” Takahashi is the owner chef of Ryus Noodle Bar which opened in 2013, the latest addition to the Baldwin Village ramen restaurants in downtown Toronto.
Chef Takahashi hails from Chiba, Japan and is no stranger to the ramen scene. He’s developed his flavours and honed his skills after working 15 years in the food industry in Japan at a number of different restaurants. In addition to ramen and izakaya restaurants, Chef Takahashi worked at Heichinro, the original Cantonese restaurant in Yokohama which left a strong impression on him. Before coming to Toronto to open his own namesake ramen bar, Chef Takahashi also spent years at the popular Gyu-Kaku Japanese BBQ restaurant in Saitama and Sendai.
Chef Takahashi is a self-proclaimed ramen addict with a palate that's allowed him to create what some believe to be one of the best ramen broths in Toronto. His soup stocks made of pork bones, chicken bones, shiitake, kombu and an assortment of Japanese vegetables runs relatively clear prior to any flavour additions. Surprisingly light, it has a depth of flavour that's unmistakably umami, without the pervasive richness or heaviness that some other ramen broths carry. His optimal combination of soup flavours brings out the best kind of umami.
One of his goals is to bring the taste of contemporary ramen from Japan, and to share this with Canadians at his restaurant. He wants his patrons to taste what people in Japan are eating now, and make ramen that Japanese people will find tasty. All of the ramen at Ryus Noodle Bar are accompanied by one of his signature sauces. You can choose from the fragrant XO sauce, truffle oil and many others. His ramen are truly unparalleled.
Website: www.ryusnoodlebar.com
Geoffrey Greig
Geoffrey Greig has been attending Anime North for the past 13 years, with the exception of the 2013-14 school year which he spent living in Kagoshima prefecture, Japan via the JET Programme as an Assistant Language Teacher.
Throughout his year in Japan, he enjoyed exploring Japan through its cuisine, including ramen, while also getting to travel to many locations like museums, attractions, sightseeing spots, and shops.
Geoffrey served as an executive member of York University's Anime and Manga Association for several years, is on the JET Alumni Association Executive Council and has spoken on manga art at the Japan Foundation Toronto and here at Anime North on anime tourism. He hopes to inspire excitement and share his experiences and advice when it comes to pop culture related to Japan.
Rui Umezawa
Rui Umezawa was born in Tokyo, and works at the Consulate-General of Japan as the Chief Advisor to the Consul-General. He is also an author and writer whose works have appeared in The Globe and Mail, The Toronto Star, Descant Magazine, and elsewhere. Among his publications is the novel The Truth about Death and Dying, which was nominated for the Commonwealth Writers Prize for Best First Book (Canada and Caribbean). His most recent book, Strange Light Afar: Tales of the Supernatural from Old Japan was selected by the CBC as one of the Best Books of 2015.
Facebook page: https://www.facebook.com/Rui-Umezawa-129767607072795/
