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Momofuku is a group of restaurants〔(【引用サイトリンク】url=http://www.michelinguide.com/us/nyc_stars_2011.html )〕〔(【引用サイトリンク】url=http://www.theworlds50best.com/awards/51-100-winners )〕〔(【引用サイトリンク】url=http://www.theworlds50best.com/awards/1-50-winners/momofuku-ssam-bar-winners )〕 owned by chef-founder David Chang. The restaurants are: Momofuku Noodle Bar, Momofuku Ssäm Bar, Booker & Dax, Má Pêche, Momofuku Ko, Milk Bar, Momofuku Seiōbo, Momofuku Noodle Bar (TO), Nikai, Daishō, Shōtō, and Fuku.〔(【引用サイトリンク】url=http://www.momofuku.com/ )〕 Momofuku have locations in New York City in the form of Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Momofuku Ko, Milk Bar, Booker & Dax, and Fuku. Momofuku Seiōbo is located in Sydney, Australia, and Momofuku Noodle Bar (TO), Nikai, Daishō and Shōtō opened in Toronto, Ontario in 2012. Momofuku CCDC is in Washington, DC. "Momofuku" could be translated from Japanese as "lucky peach", though Chef David Chang has written that the name is "an indirect nod" to Momofuku Ando,〔Mr. Ando's given name is "百福" (originally 'Pai-Fu' in Chinese)and literally means "hundred luck". Momo is an old Japanese pronunciation for 'hundred' and a homophone of the word 'peach' (桃).〕 the Taiwanese-Japanese inventor of instant ramen. Chang also suggested it is not an accident he chose a word that sounds like the English curse word "motherfucker". == History == With experience in various restaurants in New York City, Chef David Chang opened up his first restaurant in 2004, Momofuku Noodle Bar, influenced by his time spent working in ramen shops in Japan. After about a year of trials, Noodle Bar took off as a success when the chefs began cooking what they felt like – more adventurous dishes with better ingredients.〔(【引用サイトリンク】url=http://www.newyorker.com/reporting/2008/03/24/080324fa_fact_macfarquhar )〕 Growing, Noodle Bar eventually moved up the street and Momofuku Ko took over the space. Momofuku Ssäm Bar opened after Noodle Bar and originally had the concept of an Asian style burrito bar (''ssäm'' is Korean for wrap).〔(【引用サイトリンク】url=http://nymag.com/restaurants/features/26568/ )〕 After experiencing troubles, Chang and his cohorts decided to change the style of the menu, away from the burrito-centered cuisine. This change led Ssäm Bar to success, as it received two stars (eventually 3) from ''The New York Times''. The third restaurant to open was Momofuku Ko. Chang describes the idea behind Ko as a, “cook-centric restaurant with just a few stools, a collaborative kitchen, and a constantly changing menu.” Má Pêche was the fourth restaurant to open and the first to open outside of the East Village neighborhood. Momofuku Seiōbo in October 2011 was the first restaurant to open outside of the U.S.〔(【引用サイトリンク】url=http://eater.com/archives/2011/10/24/momofuku-seiobo-opening-this-week-in-sydney.php )〕 In January 2012, Momofuku opened the cocktail bar Booker & Dax in the back of Ssäm Bar in collaboration with Dave Arnold. Momofuku Toronto followed in 2012 alongside the opening of the Shangri-La Hotel. Fuku, a chicken sandwich restaurant, opened in the original Noodle Bar location in June 2015. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Momofuku (restaurants)」の詳細全文を読む スポンサード リンク
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