I assumed everyone in Japan lined up at noodle shops for a steaming bowl of lunch, but apparently the elite did not used to patronize food joints of the working class. But certain ramen shops have now become the producers of sought after delicacies. And a contest to find Japan’s best ramen cook gave added exposure to the simple meal of noodles. Upscale eateries opened which feature organic ingredients and fancy interiors. And the regular old noodle shops with their pitchers of water and stacks of chopsticks continue to draw in the crowds — elite or not.