Boston's own TAKKO re-invents late night Ramen

Everyone's talking about it, the latest late-night crazy to hit the city. After hours ramen-based menu's are popping up all across Boston, from Uni to Bondir. This traditional take on the midnight snack has been nothing but a hit with Boston's late-night and industry crowds. With such wholesome nourishment sprouting up left and right for the city's intoxicated night owls, one might ask how the model could possibly be improved upon. Well, Chef Joseph Shretto at TAKKO has somehow found a way.

During the day, TAKKO offers up a deliciously authentic blend of Japanese and Mexican cuisine.  TAKKO introduced it's early morning AM Ramen menu to cater to the city's abundance of late-night industry workers. Shretto explains, "We really wanted to extend a hand (or bowl) to our fellow cooks in the city. Many leave their late night shifts only to return to work in a few short hours. We think of our menu as a sort of 'halfway house' they can escape to for a few hours before getting back to the grind."

The menu didn't come about without it's difficulties. TAKKO had to secure special licensing from the city of Boston in order to operate between the hours of 4:00 and 6:00AM.

"The city was reluctant to allow us to operate that early in the morning. We had to secure a license under the same classification that a soup kitchen or homeless shelter would."


The early hours do increase the homeless population of the restaurant, but the negative effects are nominal. At a glance, one can hardly tell the difference between the smattering of wayward vagrants and industry cooks.

While TAKKO was unable to extend its liquor license into the AM, the menu still offers a variety of beverages, all designed to help keep cooks fresh for their impending morning shifts. Chef Shretto feels as though he's filling a necessary void in the restaurant community. "We're cooking for the cooks." he summarized. Shretto already has plans in the works to organize a Wednesday Industry Brunch Industry Brunch, targeted at the people who cook Industry Brunch on Mondays and Tuesdays.