Ramen-Lab-Home-BW.jpg
Messaging1544501381447.jpg
Ramen-Lab-Elements-BW.jpg
Ramen-Lab-Home-BW.jpg

Experience


New York City's showcase ramen shop

SCROLL DOWN

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 Ramen Culture

December 11–22

Tuesday–saturday

5–10 p.m.


Messaging1544501381447.jpg

Menu


Ramen Lab welcomes Ramen Culture, serving traditional Japanese ramen. Born in Tokyo and raised in Los Angeles, Ramen Culture’s chef developed a passion for ramen at a young age and honed his craft at Negi Golden Gai and Menya Itto in Tokyo. He spends his days traveling the U.S. as a ramen consultant helping American chefs expand their knowledge of ramen culture.

Join us when Ramen Culture takes over Ramen Lab from Dec. 11–22.

Menu


Ramen Lab welcomes Ramen Culture, serving traditional Japanese ramen. Born in Tokyo and raised in Los Angeles, Ramen Culture’s chef developed a passion for ramen at a young age and honed his craft at Negi Golden Gai and Menya Itto in Tokyo. He spends his days traveling the U.S. as a ramen consultant helping American chefs expand their knowledge of ramen culture.

Join us when Ramen Culture takes over Ramen Lab from Dec. 11–22.

 
 
 

Menu 

Gyokai Noko Ramen - 18

Seafood, tonkotsu and chicken broth, topped with chicken breast, pork, scallions, menma, diced onions and ajitama*

Shoyu Ramen - 15

Chintan chicken soup base with shoyu (soy sauce) flavor, topped with chicken breast, pork, scallions, menma and diced onions

Shio Ramen - 15

Chintan chicken soup base with shio (salt) flavor, topped with chicken breast, pork, scallions, menma and diced onions

Extras

Ajitama* (seasoned soft boiled egg) - 2

Kaedama (extra noodles) - 2

Aedama - 6

Chef’s note: Aedama is a special version of kaedama which comes from the word “ae,” to dress. Extra noodles are mixed into a special sauce along with chopped chashu, onions and kizaminori. It may be eaten as is, similar to a mazesoba, or dipped into leftover ramen broth to be eaten like tsukemen.

Beverages

ItoEn Oolong Tea - 4

ItoEn Green Tea - 4

Orion Beer (lager) - 6

Kikusui Karakuchi (sake) - 9

 

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

Some of our food may contain allergens. Please speak to a member of our staff if you have dietary restrictions.

 
Ramen-Lab-Elements-BW.jpg

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.

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.