A few minutes later, Emi returned carrying a tray with a pot of freshly brewed green tea and several small ceramic cups.
“Here’s some tea to get you started,” she said with a pleasant smile as she carefully arranged the cups on the table and poured a serving for each of them.
After making sure everyone had what they needed, she excused herself once more to attend to the other customers.
It wasn’t long before the food began arriving.
Emi returned with another server, carrying steaming bowls of ramen, each generously topped with tender slices of chashu pork, marinated soft-boiled eggs, bamboo shoots, green onions, and sheets of nori.
Alongside the ramen came several side dishes for everyone to share: plates of golden, crispy gyoza, freshly fried chicken karaage served with lemon wedges,
