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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 Kodawari Ramen from Paris, France

April 4–29

Tuesday–Saturday

5–10 p.m.


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Menu


At Kodawari Ramen, diners slurp ramen from long wooden counters beneath a metal awning, as paper lanterns cast light on Japanese posters and street signs. It’s hard to imagine this scene exists, not in a Tokyo alleyway, but in the St. Germain des Prés neighborhood of Paris, France.

Kodawari Ramen offers an immersive Japanese dining experience in the heart of Paris. Chef Jean-Baptiste Meusnier uses only the finest ingredients, like farm-raised chickens, local seafood and imported Japanese soy sauce, to create broths that range from traditional to distinctive. Kodawari’s ramen noodles are one-of-a-kind, made from wheat grown in Champagne and milled in Burgundy to Jean-Baptiste’s exact specifications. Every element of his ramen is carefully crafted with an attention to detail that celebrates the culinary culture of Japan.

 Join us as we welcome Chef Jean-Baptiste Meusnier and Kodawari Ramen to Ramen Lab, starting April 4.

Menu


At Kodawari Ramen, diners slurp ramen from long wooden counters beneath a metal awning, as paper lanterns cast light on Japanese posters and street signs. It’s hard to imagine this scene exists, not in a Tokyo alleyway, but in the St. Germain des Prés neighborhood of Paris, France.

Kodawari Ramen offers an immersive Japanese dining experience in the heart of Paris. Chef Jean-Baptiste Meusnier uses only the finest ingredients, like farm-raised chickens, local seafood and imported Japanese soy sauce, to create broths that range from traditional to distinctive. Kodawari’s ramen noodles are one-of-a-kind, made from wheat grown in Champagne and milled in Burgundy to Jean-Baptiste’s exact specifications. Every element of his ramen is carefully crafted with an attention to detail that celebrates the culinary culture of Japan.

 Join us as we welcome Chef Jean-Baptiste Meusnier and Kodawari Ramen to Ramen Lab, starting April 4.

 
 

Menu

Shoyu Ramen - 15

- Clear chicken broth, blend of soy sauces, shell and crab seasoning

- Berkshire chashu, menma, mizuna, sweet onion

 

Kurogoma Ramen - 15

- Clear chicken broth, special black sesame, garlic and ginger sauce

- Berkshire chashu, menma, mizuna, sweet onion

 

PUMPKIN PAITAN Ramen - 16

- Kabocha pumpkin broth

- Mushroom oil, pickled beetroot, grilled kabocha, watercress

 

Buta donburi - 8

- Flame grilled Berkshire pork, yakitori sauce and takuan over rice

 

extras

Tamago - 2

- Marinated soft-boiled egg*

 

chashu - 3

- Braised Berkshire pork collar in shoyu (2 slices)

 

kaedama - 2

- Extra portion of noodle

 

karai (hot) sauce - 3

- Fresh jalapeños, sancho pepper, miso and blend of peppers

 

Edamame - 5

- Soybeans with salt

 

Takuan - 3

- Pickled daikon radish

 

Beverages

ItoEn Oolong Tea - 4

ItoEn Green Tea - 4

Orion Beer (lager) - 6

 

*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.

 


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Meet chef Jean-Baptiste Meusnier

In a former life, Jean-Baptiste Meusnier flew planes. His passion for Japanese culture and food led him to leave his career as a fighter pilot and airline pilot behind, and took him to Japan, where he honed his craft under famous ramen chefs. Chef Jean-Baptiste opened Kodawari Ramen in 2016, using film set designers to recreate the energy and culture of an old Tokyo street. Kodawari, which translates to “attention to detail,” represents Jean-Baptiste’s approach to ramen — he uses carefully chosen ingredients, including his own wheat flour, to create the perfect textures and flavors in every bowl. 

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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.

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.