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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 Menya Jiro from Kagoshima, Japan

March 7–25

Tuesday–Saturday

5–10 p.m.


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Menu


Menya Jiro is no stranger to the pop-up ramen scene. After opening six years ago in the Kagoshima prefecture at the southernmost tip of Kyushu, Menya Jiro has represented Kagoshima at various ramen events and pop-ups throughout Japan and the U.S., including the famed Ramen Stadium in Fukuoka. Menya Jiro's award-winning ramen is known for its light (assari) tonkotsu broth, characteristic of the region. 

 Join us as we welcome Menya Jiro to Ramen Lab, starting March 7.

Menu


Menya Jiro is no stranger to the pop-up ramen scene. After opening six years ago in the Kagoshima prefecture at the southernmost tip of Kyushu, Menya Jiro has represented Kagoshima at various ramen events and pop-ups throughout Japan and the U.S., including the famed Ramen Stadium in Fukuoka. Menya Jiro's award-winning ramen is known for its light (assari) tonkotsu broth, characteristic of the region. 

 Join us as we welcome Menya Jiro to Ramen Lab, starting March 7.

 
 

Menu

Ramen - 14

- Tonkotsu broth

- Broiled chashu, bean sprouts, scallions, fried onions

 

Ajitama ramen - 16

- Tonkotsu broth

- Broiled chashu, bean sprouts, scallions, fried onions

- Ajitama soft boiled egg*

 

Special Ramen - 19

- Tonkotsu broth

- Broiled chashu, bean sprouts, scallions, fried onions

- Ajitama soft boiled egg*

- Topped with nori (roasted seaweed) and naruto (fishcake)

 

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.


Meet chef Anma Jiro

Anma Jiro is a Japanese restaurateur who has helped launch more than 50 restaurants throughout Japan. He consults with owners of izakaya, ramen-ya and Washoku (traditional Japanese) restaurants to help their concepts succeed. Jiro founded Menya Jiro six years ago, which has expanded to three locations (two in Kagoshima and one in Kanagawa prefecture).

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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.