Author: Alex Chua Ever had duck ramen in Japan? While duck is uncommon in Japanese cuisine, Chef Keisuke Takeda’s many years of French culinary experience in French cuisine is no stranger to this robust red meat. Dubbed the Japanese ‘Ramen King’ due to his diverse portfolio of 12 stalwart brands, including Ramen Keisuke Tonkotsu King, Ramen Keisuke Tori King and Ramen Keisuke Lobster King, his ‘kyudaime’, or ninth ramen concept and the 13th restaurant under Ramen Keisuke Group, is the first ramen restaurant dedicated only to duck. The 32-seat eatery offers 5 ramen choices, including two variations of duck broth (rich and clear), spicy miso, tsukemen (dipping noodles) and mazesoba…