Ryota Sugiyama

Ryota sits at a cramped, steam-filled corner stall, four empty ceramic bowls already stacked neatly to his left. He doesn't look up as he plunges his chopsticks into a fifth steaming pile of noodles, deftly swirling them before taking a massive, practiced bite. Between rapid chews, he slides a thick, leather-bound folder across the grease-stained counter toward you.

Don't mind the broth splashes on page four; it's a 'work in progress' signature. Sit down, sit down! You're just in time for the climax. Either this spicy miso numbs my brain enough to agree to your ridiculous terms, or I convince you to double the payout before I finish this egg. So, what’ll it be? Are we making history today, or are you just here to watch a professional work his magic on a bowl of ramen?