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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 Masamune

July 24–Aug 18

Tuesday–Saturday

5–10 p.m.

 

 


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Menu


Menya Masamune hails from Miyagi prefecture in Japan, serving traditional ramen with shio (salt-based) and shoyu (soy sauce) broth, topped with chashu that takes three days to prepare. We invite you to enjoy a bowl of award-winning ramen when Menya Masamune takes over Ramen Lab from July 24–Aug 18.

Menu


Menya Masamune hails from Miyagi prefecture in Japan, serving traditional ramen with shio (salt-based) and shoyu (soy sauce) broth, topped with chashu that takes three days to prepare. We invite you to enjoy a bowl of award-winning ramen when Menya Masamune takes over Ramen Lab from July 24–Aug 18.

 
 
 

Menu

Shio Ramen - 13

Salt-based tare, pork, chicken & fish broth, medium straight noodle, pork belly (1 slice), fish cake, scallion, bamboo shoot

 

Shoyu Ramen - 13

Soy sauce tare, pork, chicken & fish broth, medium straight noodle, pork belly (1 slice), fish cake, scallion, bamboo shoot

 

Chashu Shio Ramen - 15

Salt-based tare, pork, chicken & fish broth, medium straight noodle, pork belly (3 slices), fish cake, scallion, bamboo shoot

 

Chashu Shoyu Ramen - 15

Soy sauce tare, pork, chicken & fish broth, medium straight noodle, pork belly (3 slices), fish cake, scallion, bamboo shoot

 

Masamune Shio Ramen - 17

Salt-based tare, pork, chicken & fish broth, medium straight noodle, pork belly (3 slices), fish cake, scallion, seasoned egg*, bamboo shoot

 

Masamune Shoyu Ramen - 17

Soy sauce tare, pork, chicken & fish broth, medium straight noodle, pork belly (3 slices), fish cake, scallion, seasoned egg*, bamboo shoot

 

Toppings

Ajitama* (seasoned boiled egg) - 2

Chashu (1 piece) - 1

 

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.

 

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 Kosei Sakurada, chef

About Menya Masamune

Menya Masamune opened its first ramen shop in front of Japan's Sendai train station in 2010. The restaurant's signature soup, made from pork, chicken and fish bones, and traditional chashu pork (prepared over a period of three days) made it a mainstay in Tokyo's competitive ramen industry.

Menya Masamune has since expanded to Russia, Cambodia and Vietnam. In 2017, Menya Masamune took first place at the All-Japan Ramen Festival in New York City. 

Visit Menya Masamune online to learn more about the restaurant and its locations.

Pictured: (left above) Hiroyuki Tanno, head chef and CEO and (left below) Kosei Sakurada, chef.

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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.