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Satoshi Akimoto quit an R&D career at Nissan to open Aki Bay, Chennai’s second Ramen Bar. Learning the craft at the renowned Shoku nu Dojo in Japan, Satoshi-san has created the most intense ramen broth I’ve ever come across in India. Most remarkably, without using pork. He assembles it on high-alkali noodles, nori, sprouts, Chashu chicken, okra and shrimp oil with a brake engineer’s precision.