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Experience


New York City's showcase ramen shop

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Experience


New York City's showcase ramen shop

 

... where ramen aficionados and novices alike come together to slurp, explore, learn, and dream.

From a creative lab, test kitchen and tasting room, to the first restaurant incubator dedicated exclusively to ramen in all its slurp-worthy forms, Ramen Lab continues to bring new experiences to noodle lovers in the heart of the big city. Join us in welcoming ramen chefs from the U.S. and Japan to showcase their traditional, regional and nouveau noodle dishes in a monthly pop-up rotation. 

Ramen Lab is presented by Sun Noodle, the artisan noodle operation that delivers fresh ramen noodles to restaurants across the globe, and supports the enjoyment of craft ramen by diners everywhere.

 

Ramen Lab is serving miso ramen by Sun Noodle kitchen

Nov. 29–Dec. 24 | Tuesday–Saturday

Dinner: 5–10 p.m.


Join us for happy hour!

$4 orion beer

Tuesday–Saturday | 5–7 p.m.


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Menu


 

Miso ramen originated in the northern Japanese city of Sapporo in the 1950s as a hearty meal for snowy winters. Often paired with a rich, pork-based tonkotsu broth, this ramen gained popularity across Japan and the U.S. for its savory umami flavor, which comes from a fermented soybean paste known as miso.

Sit, slurp and be transported to a faraway Sapporo ramen-ya when Sun Noodle Kitchen takes over Ramen Lab. Starting Nov. 29.

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Menu


 

Miso ramen originated in the northern Japanese city of Sapporo in the 1950s as a hearty meal for snowy winters. Often paired with a rich, pork-based tonkotsu broth, this ramen gained popularity across Japan and the U.S. for its savory umami flavor, which comes from a fermented soybean paste known as miso.

Sit, slurp and be transported to a faraway Sapporo ramen-ya when Sun Noodle Kitchen takes over Ramen Lab. Starting Nov. 29.

Menu

 

Sapporo Miso Ramen - 15

- Tonkotsu miso base

- Chashu, ground pork, menma, scallions, onions, bean sprouts

 

Brooklyn Miso Ramen - 15

- Thicker tonkotsu and spicy miso base  

- Chashu, ground pork, menma, scallions, onions, bean sprouts

 

Vegan Miso Ramen - 15

- Vegetable miso base

- Shiitake mushrooms, menma, scallions, onions, bean sprouts

 


Extra Toppings

Soft boiled egg* - 2

Chashu - 3

*Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness. 

 

Beverages

ItoEn Oolong Tea - 4

ItoEn Green Tea - 4

Orion Beer (lager) - 6

Kikusui Jyunmai Sake - 9

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ENJOY


What makes a bowl of ramen irresistible? Deeply developed broth, thoughtful toppings, perfectly paired noodles and the elusive, all-important umami flavor. Here, we break down the elements of a perfect ramen dish.

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ENJOY


What makes a bowl of ramen irresistible? Deeply developed broth, thoughtful toppings, perfectly paired noodles and the elusive, all-important umami flavor. Here, we break down the elements of a perfect ramen dish.

Umami, the savory flavor you can't quite put your finger on, is found in ingredients like mushrooms, konbu, soybeans and chicken. Difficult to describe, impossible to ignore.

The 5 elements of ramen appeal to taste, aroma, texture and aesthetic. By arranging these elements like notes in a chord, the ramen harmonies are endless.

The 5 elements of ramen appeal to taste, aroma, texture and aesthetic. By arranging these elements like notes in a chord, the ramen harmonies are endless.

Noodles come in all shapes and sizes. They are selected to pair perfectly with the other elements of the ramen dish based on surface area, retention and slurp volume.