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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. 

 
 
 

Coming soon:

Ramen Lab welcomes Ramen Tetsuya from Sapporo, Japan

February 2–20

Tuesday through Saturday 

5–10 p.m.

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INTRODUCING Ramen Tetsuya @RamenLab


Winters in northern Japan demand a heartier bowl of noodles, so it’s no surprise miso ramen originated in the snowy city of Sapporo. Ramen Tetsuya’s famed miso ramen embodies the rich, pork-based flavors characteristic of the region. With six locations in Sapporo and one in Tokyo, this ramen-ya is known for serving up a classic, no-frills bowl of traditional miso broth, tender chashu and thick, wavy noodles. 

We invite you to visit us, enjoy a delicious bowl and meet Chef Tetsuya during his residency @ramenlab.

Starting Tuesday, February 2.

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INTRODUCING Ramen Tetsuya @RamenLab


Winters in northern Japan demand a heartier bowl of noodles, so it’s no surprise miso ramen originated in the snowy city of Sapporo. Ramen Tetsuya’s famed miso ramen embodies the rich, pork-based flavors characteristic of the region. With six locations in Sapporo and one in Tokyo, this ramen-ya is known for serving up a classic, no-frills bowl of traditional miso broth, tender chashu and thick, wavy noodles. 

We invite you to visit us, enjoy a delicious bowl and meet Chef Tetsuya during his residency @ramenlab.

Starting Tuesday, February 2.

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MENU

 

Regular Miso Tonkotsu - 13

Miso Tonkotsu with Seasoned Egg - 15

Chashu Miso Tonkotsu - 18

 

Beverages

ItoEn Oolong Tea - 4

ItoEn Green Tea - 4

Orion Beer (lager) - 6


Meet Ramen Tetsuya

CHEF TETSUYA UTSUMI

Sapporo native Tetsuya Utsumi first began cooking in a ramen shop at the tender age of 17. He apprenticed in well-established ramen-yas in Sapporo and Tokyo, developing his craft. In 1997, Chef Tetsuya opened the first Ramen Tetsuya in his hometown of Sapporo, which grew to six thriving locations throughout the city and one in Tokyo. Chef Tetsuya continues to focus on education, training and researching new products to maintain the highest standards of his ramen 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.

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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.

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.