The book is very unique. We can see only chinese noodle (called Ramen in Japan) and curry on all pages. The title combines “Ra”men and cu“rry”. The first
opportunities to shoot them came when his friend Daisuke Iga (stylist) took him some best restaurants of ramen and curry. Since then, Sanai visited different restaurants to take photographs of the food two or three times in a week for almost three years for the book. All images are taken by his most favorite 6x7 middle format camera with color negative films.