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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. 

 
 
 

POP-UP WITH BOSTON'S YUME WO KATARE OPENS TUESDAY, JULY 7


Upcoming Events

July:    Yume Wo Katare

August:  Butanchu

September:  Tsurumen


 
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INTRODUCING YUME WO KATARE @RAMENLAB


Yume Wo Katare, meaning “tell me your dreams”, opened October 2012 in Boston, Massachusetts.  Helmed by Chef Tsuyoshi Nishioka, Yume Wo Katare is one of a tiny handful of ramen-yas in the United States serving Jiro-style ramen. Thick, chewy noodles are topped with a rich, savory tonkotsu (pork) broth, chashu, shredded cabbage, fresh bean sprouts, and garlic.  There are only two offerings on the menu:  the regular Jiro-style ramen, and the Jiro-style Buta ramen, which comes with extra pork topping. We invite you to visit, enjoy a hearty bowl and meet Chef Nishioka during his residency @ramenlab.

Starting July 7
12–3 p.m. Saturdays Only / 5–10 p.m. Tuesdays–Saturdays

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INTRODUCING YUME WO KATARE @RAMENLAB


Yume Wo Katare, meaning “tell me your dreams”, opened October 2012 in Boston, Massachusetts.  Helmed by Chef Tsuyoshi Nishioka, Yume Wo Katare is one of a tiny handful of ramen-yas in the United States serving Jiro-style ramen. Thick, chewy noodles are topped with a rich, savory tonkotsu (pork) broth, chashu, shredded cabbage, fresh bean sprouts, and garlic.  There are only two offerings on the menu:  the regular Jiro-style ramen, and the Jiro-style Buta ramen, which comes with extra pork topping. We invite you to visit, enjoy a hearty bowl and meet Chef Nishioka during his residency @ramenlab.

Starting July 7
12–3 p.m. Saturdays Only / 5–10 p.m. Tuesdays–Saturdays

 
 

JIRO-STYLE RAMEN - 13

- Rich Tonkotsu Pork Broth

- Chashu

- Cabbage

-Bean Sprouts

-Garlic*

 

JIRO-STYLE BUTA RAMEN - 15

- Rich Tonkotsu Pork Broth

- Extra Chashu

- Cabbage

-Bean Sprouts

-Garlic*

 

*Garlic is optional. Please inform the chef if you do not want this topping.


COLD BEVERAGES

ItoEn Oolong Tea - 4

ItoEn Green Tea - 4

Orion Beer (Lager) - 6

Kikusui Funaguchi Sake (Nama Genshu) - 10

 
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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, 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.