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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 Chanpontei from Shiga, Japan

May 22–June 30

Tuesday–Saturday

5–10 p.m.

 


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Menu


Chanpontei was born from a small noodle restaurant that opened in 1963 in Shiga, Japan. The restaurant's signature Chanpon dish, now known as a local specialty of the region, features a family-secret golden broth made from seven types of seafood, paired with thicker noodles and topped with plenty of fresh vegetables.

We invite you to enjoy a bowl of Shiga soul food when Chanpontei visits Ramen Lab, May 22–June 30.

Menu


Chanpontei was born from a small noodle restaurant that opened in 1963 in Shiga, Japan. The restaurant's signature Chanpon dish, now known as a local specialty of the region, features a family-secret golden broth made from seven types of seafood, paired with thicker noodles and topped with plenty of fresh vegetables.

We invite you to enjoy a bowl of Shiga soul food when Chanpontei visits Ramen Lab, May 22–June 30.

 
 

Menu

 

Ohmi-Chanpon - 15

Golden broth, medium straight noodle with pork, green onion, cabbage, bean sprouts, carrots, edamame, sweet corn, black ear mushrooms (kikurage)

 

Yuzu Chanpon - 18

Yuzu-flavored broth, medium straight noodle with pork, green onion, cabbage, bean sprouts, carrots, edamame, sweet corn, black ear mushrooms (kikurage), yuzu crust

 

Red hot Chanpon - 16

Korean style spicy broth, medium straight noodle with pork, green onion, cabbage, bean sprouts, carrots, edamame, sweet corn, black ear mushrooms (kikurage), red pepper

 

Butasoba - 15

Golden broth, medium straight noodle with pork, lard, green onion, nitamago* (seasoned soft-boiled egg) and onion

 

Lemon Butasoba - 17

Golden broth, medium straight noodle with pork, lard, green onion, nitamago* (seasoned soft-boiled egg), onion and lemon

 

Topping

Nitamago (seasoned soft boiled egg) - 2

Spicy oil - 2

Lemon - 2

Tori (chicken) chashu - 2

Kimuchi (Japanese-style kimchi) - 2

 

Appetizers

Shio cabbage - 5

Cabbage, edamame, kombu with sesame oil dressing

 

Buta moyashi - 7

Boiled pork and bean sprouts with yuzu-flavored soy sauce

 

Buta kimuchi - 7

Pork, kimuchi (Japanese-style kimchi) and sesame oil with special soy sauce

 

Avocado tori chashu - 12

Avocado, roasted chicken fillet, baby leaf and sprouts with teriyaki sauce

 

Beverages

ItoEn Oolong Tea - 4

ItoEn Green Tea - 4

Orion Beer (lager) - 6

Kikusui 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.

 


Chanpontei biographies

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Hideki Yamamoto, president

After studying abroad in New York in his early 20s, Mr. Hideki Yamamoto had a dream of developing a business in the U.S. In college, he majored in economics and started his own IT business, then returned to school to earn his master's degree in business. His father, Hajime Yamamoto, founded Chanpontei and Hideki joined the family business in 2004. As a brand producer, he created a number of hit products that led to the restaurant's success. Hideki took over Chanpontei in 2004 and is known as one of the top leaders in Japan's restaurant industry today. Bringing Chanpontei to Ramen Lab brings Hideki one step closer to his dream of opening his business in the U.S.

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masahiko Oya, chef

Chef Oya was born and raised in Hikone City, Shiga, which is famous for a noodle dish called Ohmi-Chanpon. Oya was a big fan of Ohmi-Chanpon as a child. He started working as a part-time restaurant staff at 16. At 21, he became a supervisor of an Ohmi-Chanpon store, where he also excelled in quality management and employee training. After just a few years, he was promoted to operations director, managing more than 700 employees. His Chanpon is the signature dish of Chanpontei with a 55-year history.

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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.