Judging by the speed at which chef Kosuke Morita and his team move, you can gauge that this is not a restaurant in which to linger. It’s a fast-paced slurp-and-go affair, where you order before being ...

and served with consomé to dip the tacos in. The new dish utilizes that beefy broth as a base for ramen, as seen in restaurants across Mexico City, Los Angeles and yes, New York City. The ...