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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 welcomes Sun Noodle kitchen

Jan. 3–21 | 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


Sun Noodle Kitchen is ringing in the New Year at Ramen Lab with a duo of noodle dishes. First on the menu is Nagasaki Champon, a regional ramen topped with a medley of seafood, pork and veggies, simmered in a rich tonkotsu broth. And for the health conscious, we present the Spirit Lifter, which features a bounty of vegetables atop a veggie-based miso broth.

 We welcome you to celebrate 2017 with a warm bowl of ramen and a full heart. Join Sun Noodle Kitchen at Ramen Lab, starting Jan. 3.

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Menu


Sun Noodle Kitchen is ringing in the New Year at Ramen Lab with a duo of noodle dishes. First on the menu is Nagasaki Champon, a regional ramen topped with a medley of seafood, pork and veggies, simmered in a rich tonkotsu broth. And for the health conscious, we present the Spirit Lifter, which features a bounty of vegetables atop a veggie-based miso broth.

 We welcome you to celebrate 2017 with a warm bowl of ramen and a full heart. Join Sun Noodle Kitchen at Ramen Lab, starting Jan. 3.

Menu

 

Nagasaki Champon - 15

- Tonkotsu champon broth

- Topped with pork and seafood (clam, squid, scallop, fish cake)

- Topped with kikurage, shiitake, cabbage, bean sprouts, scallion, onion and carrots

 

Spirit Lifter (vegetarian) - 15

- Vegetable-based miso broth

- Topped with kikurage, shiitake, cabbage, bean sprouts, scallion, onion, carrots, corn and okra

 

 

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.