Ramen Lab by Sun Noodle
Ramen master Chef Jack Nakamura from Japan is prepping to open, “Ramen Lab” early next month on Kenmare St in downtown NYC.
I was here for pre-opening media event. I had Torigara Shoyu Ramen and XO Miso Ramen. Pork Gyoza was very special. One of the best Japanese dumpling I ever had in New York *\(^_^)/* Recently I was at his famous Ramen shop AFURI in Ebisu, Tokyo Japan 🙂
Torigara Shoyu Ramen (soy-based broth) $13
Toppings: Pork Chashu, Menma, Nori, Spinach, Naruto, Fish Cake.
Tokyo style ramen consists of slightly thin, curly noodles served in a soy-flavoured chicken broth. The Tokyo style broth typically has a touch of dashi, as old ramen establishments in Tokyo often originate from soba eateries. Standard toppings are chopped scallion, menma, sliced pork, kamaboko, egg, nori, and spinach. Ikebukuro, Ogikubo and Ebisu are three areas in Tokyo known for their ramen. by wikipedia
#1502 18w noodles (太麺)
#0106 24w noodle (細麺)
XO Miso Ramen $14
Toppings: Bean Sprouts, Nira, Scallions, corn.
Vegetarian. sun noodle miso paste with special xo sauce developed by kaizen trading, sun noodle #1502 18w noodles, special miso paste (liquid paste seasoning), oolong tea , butter optional.
Sapporo Style Ramen, the capital of Hokkaido, is especially famous for its ramen. Most people in Japan associate Sapporo with its rich miso ramen, which was invented there and which is ideal for Hokkaido’s harsh, snowy winters. Sapporo miso ramen is typically topped with sweetcorn, butter, bean sprouts, finely chopped pork, and garlic, and sometimes local seafood such as scallop, squid, and crab. Hakodate, another city of Hokkaidō, is famous for its salt flavored ramen, while Asahikawa in the north of the island offers a soy sauce-flavored variation. by wikipedia
Chef Jack Nakamura in action!
Piping Hot Gyoza $7
Pork Napa Cabbage, Nira
Toppings – Seasoned boiled egg $2
Housemade Chili Paste