Anne Fishbein
Takeshi Omae has an enviable résumé. He trained at Le Cordon Bleu in London. He was a disciple of legendary Japanese chef Masaharu Morimoto, acting as executive chef for Morimoto XEX in Tokyo before taking over and renaming the place Omae XEX. He also was Morimoto’s sous chef on Iron Chef America. In Tokyo, Omae was twice awarded a Michelin star. He has his own mineral water brand. And now, he’s here to conquer America, starting with Ramen by Omae in Sherman Oaks. His weapon of choice: bowls of steaming burnt miso ramen.
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