What Does One of MENA’s Best Ramen Restaurants Need In Its Kitchen?

What does one of MENA’s best ramen restaurants pack when it moves its kitchen to the Egyptian North Coast for five days?

For Kinoya, the Dubai ramen house founded by Chef Neha Mishra and currently sitting at No. 2 on MENA’s 50 Best Restaurants, relocating the kitchen presented a rather particular problem: some things simply could not be sourced upon arrival. So Head Chef Kenji Miura came to Moga with provisions. From Japan came the spices and seasonings on which the kitchen depends, along with dried cherry blossoms; from Dubai came Kinoya’s handmade ramen noodles, already made to the restaurant’s specifications and deemed far too consequential to entrust to improvisation on the other side of the journey.

While the kitchen has moved thousands of kilometres west for its five-day WHEN WE EAT at Ramla hosted by Moga residency, many of the ingredients have made the journey with it.