The Ganko team includes Leonard Nomura, Mayumi Sengoku, and chef Ken Iwaoka, who was behind a regular ramen pop-up at Harvard Square's Osushi. Now, Iwaoka is cooking three types of ramen modeled after the styles common in Sapporo, a large city in northern Japan with a climate similar to New England's, according to the restaurant's website.
Ganko's three types of ramen — miso, shoyu, and tan tan — are all made in a wok, starting with a sauce and broth ahead of the noodles and toppings. Wok cooking reportedly keeps the mixture hotter, allowing a deeper flavor profile to develop.
It will be open seven days a week from 11:30 a.m. to 9 p.m. at 318 Harvard St.