Tokyo, Japan — Mimi’s Cafe in Shibuya, a popular sushi spot on the Japanese island of Shibuyan, has been on a roll.

The menu of its many sushi-filled restaurants, which is filled with dishes from across the world, has exploded in popularity in recent years.

Mimi is also known for its signature katsu katsu chicken, which has been the mainstay of sushi for over a century, and its popular “mai” ramen noodle soup.

“The mai ramen soup was the original ramen, and Mimi had made it for many years,” said Kimihiko Matsui, the restaurant’s executive chef.

The soup was popular in Japan as early as the late 19th century and became a staple at Mimi.

In the mid-20th century, the ramen was a staple in many Japanese restaurants and cafes, but it was popularized by the arrival of American fast-food chains such as McDonald’s and Burger King.

But after a number of decades, the soup is now no longer a staple.

The popularity of the soup has spread to the U.S. and Europe, where many American fast food chains are introducing more ramen-based versions of the popular soup.

Miki’s Cafe was founded in 1993 by Katsuyuki Matsui and his wife, Miyoko, who brought Japanese food to the United States in the early 2000s.

Their restaurant has been a popular spot for many Japanese families since the mid 2000s, said Kimi Matsui.

Matsui said he first encountered the soup when he was visiting the U, and that he would bring it to his family whenever he could.

Matsuzaki has since become an ambassador for the soup, hosting a monthly dinner in his restaurant for people from around the world.

In recent years, the Matsuzakis have made the soup a regular part of the menu, and the soup also serves as a mainstay at Miki, which opened in 2002.

The family’s original ramenchai ramenchaki was a favorite, and Matsuzaka is known for making a special broth and dipping it in the soup.

The ramen broth is made with pork, chicken, and shrimp, and is served with a side of pickled vegetables, including cucumber, red onion, and eggplant.

The broth is so rich and flavorful that it can even be called a “mixed soup,” said Matsuzakis son, Masahiko Matsuzaku.

Matsuchakis son said he was excited to have the soup as a staple for Miki because of how much it has influenced him as a chef.

“When I first came to America, I wanted to do ramen,” he said.

“I had no idea it would take me to this level of success, and now I can tell you it’s not because I didn’t try.

It’s because I did.”