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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. 

 
 
 

ENJOY JAPAN'S BUTANCHU RAMEN THROUGH SATURDAY, AUGUST 15

RAMEN LAB WILL BE CLOSED FOR SUMMER BREAK AUGUST 16 - SEPTEMBER 7


Upcoming POP-UP

September:  Tsurumen 


 
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INTRODUCING BUTANCHU RAMEN @RAMENLAB


Founded in 2009 by Chef Ryosuke Nakao, the first Butanchu (meaning “person that makes tonkotsu”) found a wide audience in Kyoto, Japan. The hearty tonkotsu (24 hour-simmered, white, pork broth) ramen is topped with classic cha-shu, vegetables and egg.  A free first kaedama (extra serving of noodles) is offered by the Chef to enrich the ramen experience.  Butanchu also prepares a Shoyu seasoned tonkotsu ramen, which blends the tonkotsu with a classic Wafu (seafood, kelp, and shitake mushroom) broth to create additional complexity.  We invite you to visit, enjoy a delicious bowl and meet Chef Nakao during his residency @ramenlab.

Starting Tuesday, July 28
5–10 p.m. Tuesdays–Saturdays

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INTRODUCING BUTANCHU RAMEN @RAMENLAB


Founded in 2009 by Chef Ryosuke Nakao, the first Butanchu (meaning “person that makes tonkotsu”) found a wide audience in Kyoto, Japan. The hearty tonkotsu (24 hour-simmered, white, pork broth) ramen is topped with classic cha-shu, vegetables and egg.  A free first kaedama (extra serving of noodles) is offered by the Chef to enrich the ramen experience.  Butanchu also prepares a Shoyu seasoned tonkotsu ramen, which blends the tonkotsu with a classic Wafu (seafood, kelp, and shitake mushroom) broth to create additional complexity.  We invite you to visit, enjoy a delicious bowl and meet Chef Nakao during his residency @ramenlab.

Starting Tuesday, July 28
5–10 p.m. Tuesdays–Saturdays

 
 

BUTANCHU RAMEN


Toko Tonkotsu Ramen - 14

      24-hour tonkotsu broth blended with chicken, rice, and potatoes

      Bean sprouts, cabbage, cha-shu, tamago (egg), menma, nori

 

Shoyu Tonkotsu Ramen - 14

      24-hour tonkotsu broth blended with Wafu soup (seafood, kelp, shitake)

      Bean sprouts, cabbage, cha-shu, tamago (egg), menma, nori

      Shoyu tare

 

Noodle choice

      Hosomen (110 gram)

      Wavy (125-130 gram)

 

Kaedama - 1.50

First Kaedama is free

 

Toppings

Cha-shu - 3

Egg - 2


COLD BEVERAGES

ItoEn Oolong Tea - 4

ItoEn Green Tea - 4

Orion Beer (Lager) - 6

Kikusui Funaguchi Sake (Nama Genshu) - 10

 

 

Meet butanchu ramen

 

Chef ryosuke nakao

Chef Ryosuke Nakao was born in Shiga-Ken prefecture (near Kyoto), Japan.  He began his ramen career at age 22, going through a seven-year training period with a ramen-ya that was renowned for its chintan (clear broth).  However, Chef Nakao wanted to make tonkotsu (pork) based ramen that he enjoyed, which led to the opening of his first ramen shop, Butanchu, in Kyoto. 

Following on the success of this ramen-ya, Chef Nakao quickly expanded his reach, and now has 15 Butanchu ramen-yas in Japan, as well as 3 in South Korea. 

By 2011, Chef Nakao also created the Bakushou company, which sells noodles to partners.

Chef Nakao has a goal to make people around the world happy with his ramen, and would like to expand his ramen-yas to the US, Europe, China, and North Korea one day.

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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, 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.