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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 Yume Wo Katare from Boston, Massachusetts

June 6–July 1

Tuesday–Saturday

5–10 p.m.


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Menu


Yume Wo Katare is one of the only ramen shops on the East Coast specializing in Jiro-style ramen, characterized by its thick, chewy noodles and rich tonkotsu broth. Opened in Boston in 2012, Yume Wo Katare lives up to its name (meaning “Share your dreams” in Japanese) by encouraging every diner to embrace, talk about, and live up to their personal dreams.

Yume ramen is piled high with classic Jiro toppings – thick chashu, bean sprouts, cabbage and minced garlic. Finish your bowl, and you may be met with a round of cheers and celebration from Chefs Tsuyoshi Nishioka and Tomo Shinoda.

 Join us as we welcome Yume Wo Katare to Ramen Lab, starting June 6.

Menu


Yume Wo Katare is one of the only ramen shops on the East Coast specializing in Jiro-style ramen, characterized by its thick, chewy noodles and rich tonkotsu broth. Opened in Boston in 2012, Yume Wo Katare lives up to its name (meaning “Share your dreams” in Japanese) by encouraging every diner to embrace, talk about, and live up to their personal dreams.

Yume ramen is piled high with classic Jiro toppings – thick chashu, bean sprouts, cabbage and minced garlic. Finish your bowl, and you may be met with a round of cheers and celebration from Chefs Tsuyoshi Nishioka and Tomo Shinoda.

 Join us as we welcome Yume Wo Katare to Ramen Lab, starting June 6.

 
 

Menu

Yume Ramen - 13

- Rich pork tonkotsu broth

- Chashu (2 pieces), cabbage, bean sprouts, garlic

 

Yume Buta Ramen - 15

- Rich pork tonkotsu broth

- Chashu (5 pieces), cabbage, bean sprouts, garlic

 

Yume Spicy Ramen - 15

- Rich pork tonkotsu broth

- Chashu (2 pieces), cabbage, bean sprouts, garlic

- Spicy seasoning

 

Yume Special - 15

Check with your server or visit us on Instagram to learn about our special!

 

Extras

- Buta (2 pieces chashu) - 2

- Men mashi! (double noodles) - 1

 

Beverages

ItoEn Oolong Tea - 4

ItoEn Green Tea - 4

Orion Beer (lager) - 6

Kikusui Karakuchi - 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.

 


Meet the chefs of Yume Wo Katare

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Tsuyoshi Nishioka

Tsuyoshi Nishioka is a former comedian turned ramen chef. After watching his friends give up the dreams of their youth to pursue safer alternatives, he was inspired to create Yume Wo Katare as a place where dreams could be shared and supported. After training in Tokyo for four years, Chef Nishioka opened his first location in Kyoto; his restaurant in Boston followed soon after. At Yume Wo Katare, Chef Nishioka strives to create a one-of-a-kind experience where guests can enjoy their ramen and figure out a way to accomplish their goals.

 

Tomo Shinoda

Tomohiro Shinoda joined Yume Wo Katare as a young student soon after it opened shop in Boston. He then left to study business management and entrepreneurship at Seattle University, honing his skills as the chef at Seattle’s Ramen Yoshi. After graduating from college, Chef Shinoda returned to Boston to cook under Chef Nishioka. This will be his second time cooking in New York — he ran the kitchen when Yume Wo Katare served as Ramen Lab’s third-ever guest pop-up in 2015.

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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.