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Exactly where you want to be on a blustery day Kei Suzukis one-time hobby has blos- somed into a charming East End restaurant. Rich chicken soup and fresh house-made noodles form the base of his delicious ramen bowls. 36 p o r t l a n d monthly magazine fromtopCourtesyAmberWilsonmeAghAnmAuriCe E verybody has dreamsbut residents of Atria Kennebunk Senior Living have help fulfilling them. Amber Wilson is the communitys Engage Life Di- rector heading a program that helps senior residents achieve lifelong goals. When people join our community we have them fill out our Atria Resident Dis- cover survey says Wilson. One of the questions is What is something youve al- Amber Wilson Wish Fulfiller -Kennebunk By Jeanee DuDley 9 8 Katsuaki Suzuki Restaurateur -Portland By Claire Z. Cramer I moved to Maine a year ago from New York says Katsuaki Kei Suzuki standing in the sun-washed dining room of Ramen Suzukiya his restaurant on Congress Street. When asked if he worked in Manhattan restaurants he twinkles. Actually no. Cooking was my hobby. I workedintelevisionforalmost40yearsinNew York.Icookedontheweekendstorelax. I was the New York bureau senior exec- utive producer for a Japanese TV channel. My territory covered the Arctic to the North Atlantic to Central America it was a lot of travel. We also broadcast baseball games to Japan. Wed be in Yankee Stadium with 20 cameramen. He laughs. So I thought run- ning a restaurant would be easier. It took longer than I thought to get this open. This space was a retail store before we arrived. My son Cory and I did a lot of the work ourselves. The snazzy stylish yet homey restaurant is all polished wood and sleek clean lines. I found a guy in Raymond to build these ways wanted to do learn or try Some of our residents say theyve done everything which is fine but we want to offer our resi- dents the opportunity to do something that makes them feel important. Some of these bucket-list items are tame such as learning embroidery or having a family gathering at Atrias Kennebunk fa- cility. Others are wilder. In August 91-year- old resident Joyce Pompeo took her first fly- ing lesson at the Sanford Seacoast Regional Airport. Accompanied by two friends from Atria Joyces sister wouldnt go up with her Joyce took the controls of the small Whatissomething youvealwayswanted todolearnortry tables. Two enormous planks with rough bark edges form a dramatic communal ta- ble in the center of the dining room. The chairs are antique wooden folding chairs from South Paris. He considers them I like to see people meeting strangers and talking to each other. Im amazed how many peo- ple have come in who can speak Japanese. Suzuki removed the wooden ceiling tiles took them home scrubbed them and paint- edthemwhite.HereandthereIpaintedJap- anese characters. He points to the ceiling where the strokes jump off evocatively. They mean things like ours and friend. Ramen Suzukiyas menu is concisefour ramen bowls and three rice bowls. The noo- dles are all made with a mix of whole wheat all-purpose and bread floursall King Arthur. Thestainlessramenmachineishand-cranked. Most big places have electric ramen makers. Thisisverymanual. The staff is energetic and happy to learn. A young man works in the spotless back room another measures out nests of freshly cut noodles into individual plastic bags. Ra- men needs to rest in the refrigerator a few days so we make it every day to keep ahead. Behind the counter Susan Zackaria a 15- year Portlander originally from Darfur slic- es scallions. My chef says Suziki introduc- ing her. Although all the recipes are his his role is as host during restaurant hours.