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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 shoki ramen house

july 12–July 30

Tuesday–Saturday

5–10 p.m.


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Menu


Shoki Ramen House delivers fresh, organic ramen nothing short of a "bowl of dreams" to health-conscious diners in the Sacramento area. Chef Yasushi Ueyama's non-traditional ramen never contains MSG or preservatives - his made-from-scratch tare and clean, clear broths contain only the finest natural ingredients.

We invite you to join us and enjoy a delicious bowl during the Shoki Ramen House residency at Ramen Lab.

Starting July 12.

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Menu


Shoki Ramen House delivers fresh, organic ramen nothing short of a "bowl of dreams" to health-conscious diners in the Sacramento area. Chef Yasushi Ueyama's non-traditional ramen never contains MSG or preservatives - his made-from-scratch tare and clean, clear broths contain only the finest natural ingredients.

We invite you to join us and enjoy a delicious bowl during the Shoki Ramen House residency at Ramen Lab.

Starting July 12.

Menu

shio - 13

- Sea salt base with freshly ground black pepper and sesame seeds

- Nori,  fresh organic baby spinach, menma, moyashi and chashu

- Thin noodles

 

soy milk - 15

- Soy-sauce base with soy milk

- Nori, fresh organic baby spinach, menma, moyashi and chashu

- Thin noodles

 

tan tan tsuke men - 15

- Spicy soy-sauce base (on the side) with freshly ground white sesame seeds

- Nori, fresh organic baby spinach, menma, moyashi

- Chilled thick noodles served on ice

 

yasai tan tan men w/o meat - 15

- Spicy soy-sauce base with fresh ground white sesame seeds

- Nori, fresh organic baby spinach, menma, moyashi

- Thin noodles

 

gluten free tan tan men - 15

- Spicy soy-sauce base with fresh ground white sesame seeds

- Nori, fresh organic baby spinach, moyashi

- Yam noodles

shoyu - 13

- Soy-sauce base broth

- Nori, fresh organic baby spinach, menma, moyashi and chashu

- Thin noodles

 

tan tan men - 15

- Spicy soy-sauce base with freshly ground sesame seeds

- Nori, fresh organic baby spinach, menma, moyashi and angus minced beef

- Thick noodles

 

tsuke men - 15

- Warm tangy and spicy soy-sauce base (on the side)

- Nori, fresh organic baby spinach, menma, moyashi and chashu

- Chilled thick noodles served on ice

 

yasai shio - 13

- Sea-salt base with freshly ground black pepper and sesame seeds

- Nori, fresh organic baby spinach, menma, moyashi

- Thin noodles

 

gluten free shio - 14

- Sea salt base with freshly ground black pepper and sesame seeds

- Nori, fresh organic baby spinach, moyashi

- Yam noodles

 

CHOOSE A type of NOODLe

Nama (thin)

Hira (thick)

Organic Whole Wheat - 2

Yam (Zero-Calories) - 2.50

 

extras

Egg - 2

Green Onion - 1

Corn - 1

Waikame - 1

Spinach - 1

Tofu - 2.50

Shitake - 3

Nori - 2

Cabbage - 3

Chashu - 4

Menma - 2

Tan Tan Beef - 3

 

appetizers

Hiyayakko - 4

Spicy Menma - 4

Edamame - 4

 

Drinks

ItoEn Oolong Tea - 4

ItoEn Green Tea - 4

Orion Beer (lager) - 6

Funaguchi - 10

Shoki's Iced Rock Sake - 10

 

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


Meet chef yasushi Ueyama

Chef Yasushi Ueyama worked as a nutritionist before a career change put him in the kitchen of one of Kyoto’s finest restaurants. By the age of 28, he specialized in kaiseki Japanese cuisine, became a sake sommelier and headed several restaurants in Kobe. After moving to California, Chef Ueyama sought inspiration from his roots as a nutritionist to create a new version of ramen that was healthy and delicious. The result was Shoki Ramen House: a non-traditional concept full of fresh flavors that catered to the health conscious, vegetarians and gluten-free diners in the Sacramento area.

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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.