THE BEST: Ramen in NYC
Posted 15 June 2004 - 08:25 AM
Does anyone know where in NYC or surrounds can I get a good bowl of authentic Japanese ramen? I want one with everything in it, shinachiku, nori, yakibuta, the works!
I'm flexible on the "authenticity" requirement. I'm basically willing to try anything that doesn't resemble instant ramen.
Posted 15 June 2004 - 08:39 AM
Mitsuwa is also a good place to get your fix on all kinds of Japanese groceries and staple items, as well as snacks like Pocky.
595 River Road,
Edgewater, NJ 07020
9:00AM - 8:00PM
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream
Posted 15 June 2004 - 12:05 PM
The address is 170 Mercer St. and the phone number is (212) 334-5253. You could ask them to fax you a copy of the menu.
edited to add: I did a search and found an online menu for Honmura An (unfortunately, I could not add a link to it). The menu did NOT list ramen.
Edited by Gary Tanigawa, 15 June 2004 - 12:13 PM.
Posted 15 June 2004 - 01:15 PM
Posted 15 June 2004 - 01:53 PM
Posted 15 June 2004 - 05:28 PM
I particularly like the Hakata Ramen - a big bowl of creamy ginger pork broth and ramen.
There's a sushi restaurant called Fuji on 56th St. btwn Broadway and 8th that I wouldn't recommend for fish, but serves a decent bowl of ramen.
Granted Menchanko Tei is better, offers infinitely more variety and is half the price.
Juuceman thanks for that tip, I'll look for that spot...
Posted 16 June 2004 - 04:42 AM
Posted 16 June 2004 - 09:40 AM
oh, also there is ONY (stands for original noodles for you ), they have places on 72nd between Columbus and Amsterdam and also the original on 6th Ave (around west 4th street, sorry i forget exactly where). You can customize your own ramen soup, and it's pretty good.
Edited by twiggles, 16 June 2004 - 09:43 AM.
Posted 16 June 2004 - 08:26 PM
Posted 17 June 2004 - 12:01 AM
Posted 17 June 2004 - 07:17 AM
I really like Rai Rai Ken too. For the record, it's on 10th St. between First and Second.
Although I like the ramen at Menchanko Tei and Sapporo better, Rai Rai Ken is set up like a traditional ramen shop, like in Tampopo. So if you want to relive the movie put on your cowboy hat and go in and sit at the counter. And I really liked the buckwheat beer from Rogue I had the last time I was there.
Posted 17 June 2004 - 10:49 AM
Posted 28 June 2004 - 07:14 AM
Edited by HungryChris, 28 June 2004 - 08:41 AM.
Posted 28 June 2004 - 07:58 AM
Posted 29 June 2004 - 07:41 AM
When you say "strange things", are you talking about the food, or the other aspect of the film? I saw sex (or sensuality) as a secondary and recurring theme throughout the movie. The food was just unfamiliar to me, nothing that I would have reason to hide from my mother , but the sex.... hmm....
I enjoyed Tampopo quite a bit. There are some strange things in the movie worth discussion elsewhere.
Posted 04 July 2004 - 03:25 PM
Looks pretty standard from a glance at the menu....
Posted 17 October 2004 - 06:23 PM
When I try to replicate the experience at home, I am at a loss as to what to use for the noodles. The best I have found so far is an Itialian product that I get at a local Asian store. It's Called Pasta Zara Angel Hair Nests. Just as it sounds, it's little nests of pasta that would fit into an average sized hand. It comes the closest to what we have had at the ramen shops in NYC.
I take the the little tip ends of pork tenderloin when I find them in Walmart and simmer them in salted water with a few pepper corns and a bay leaf or two and whatever chicken bones I have in the freezer. I slice baby bok choy into eights, removing the green tops and sautee the bok choy slices in a fry pan with salt, pepper, a little dark soy sauce, fresh julienned ginger and some hot chili oil.
I put the noodles into a bowl, add the pork broth, sliced pork, some sliced black fungus that have been soaked in hot water, the sliced bok choy stems and top with some sliced green onions and the bok choy tops and add about a table spoon of heavy cream. This is about as close as I have been able to come to Hakata Ramen at home.
Posted 17 October 2004 - 06:40 PM
Posted 17 October 2004 - 07:05 PM
Try Hanamura AN (sp?) - Just Below Houston.
You mean Honmura An? (Mercer between Houston and Prince)
They mostly do soba (buckwheat) noodles and udon. At one point they received 3 stars from the NY Times, but over many years there has been dissent. I've not eaten there, but always wanted to because I LOVE noodles, esp. those two.
Posted 19 October 2004 - 10:17 AM
The place is very low key, sort of like an upscale japanese diner... everything is more or less counter seating.
Everything I saw leaving the kitchen looked great, good quality ingredients, it seemed.
check it out...
Posted 27 January 2005 - 08:12 PM
Posted 30 January 2005 - 08:12 PM
Posted 31 January 2005 - 08:28 AM
mascarpone, Minca's slipped? It wasn't detectable to me, but then I hadn't had the benefit of prior experience. My friend declared Minca a step above Rai Rai Ken.
I had the Char Siu ramen, can't remember what my friend had. I definitely want to try the stewed pork belly once next time. Radish salad was kind of "ehhh", should have gotten their gyoza.
Ah well, next time. I love that their broth has a nice mouthfeel.
Posted 31 January 2005 - 10:19 AM
I have to disagree about Momofuku. I was dissapointed with the Ramen there. Namely, the texture is soft (it should be more al dente) and, face it... real egg noodles should have a yellow color. These noodles are white and the bowl/ingedient presentation is totally unbalanced. I was much more satisfied with Minca six months ago before it slipped. Rai-Rai Ken is somewhat better than Momofuku, although not by a substantial margin. Momofuku is more of a general noodle soup bar than a serious Japanese Ramen joint.
i'm not sure Momofuku is trying to be a serious ramen joint. it seemed pretty clear to me they're aiming for a hybrid option, though it can be debated whether they're accomplishing it. i do have to agree their noodles need some work; they lack a certain springiness and bite until they've been steeping in the broth for 20-30 minutes, which seems counterintuitive, but yep, they actually seem to firm up with time. had no issues with the presentation, though the poached egg wasn't quite working for me. (disclaimer: i had the pork neck ramen, not their basic version.) they also score points with the pork bun and their take on tsukemono.
curious: what are your issues with Rai Rai Ken? they appeared to have nailed the noodle texture, and the broth managed to accomplish a certain richness and mouthfeel that otherwise requires glutamates. (i'm assuming they don't use glutamates, given the many natural disclaimers.)
Posted 31 January 2005 - 12:19 PM
Rai Rai Ken is okay, but I am not too crazy about their noodle. The noodle does not have great al dente texture. Everyone has his/her favorite when it comes to the type of noodle he/her favors. Rai Rai Ken's noodle is not for me, but many people seem to enjoy and like it very much.
Momofuku's Ramen is not Ramen. It's noodle in soup.