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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 Musashi from Tokyo

Oct. 4–22 | Tuesday–Saturday

Lunch: 11:30 a.m.–2:30 p.m.

Dinner: 5–10 p.m.

(CLOSED THURSDAY, OCT. 20)


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Menu


Named for a legendary samurai, Menya Musashi pioneered a new ramen culture in Japan. Since opening its first location in Tokyo in 1996, Menya Musashi has brought its distinct flavor of ramen to locations throughout Japan, China, Singapore, Malaysia and Hawaii.

It is most famous for its tonkotsu broth, a rich and creamy base made by boiling pork bones for many hours; and for its tsukemen, which features thick noodles and a flavorful dipping sauce. 

We invite you to come and enjoy a bowl during the Menya Musashi residency at Ramen Lab - starting Tuesday, Oct. 4.

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Menu


Named for a legendary samurai, Menya Musashi pioneered a new ramen culture in Japan. Since opening its first location in Tokyo in 1996, Menya Musashi has brought its distinct flavor of ramen to locations throughout Japan, China, Singapore, Malaysia and Hawaii.

It is most famous for its tonkotsu broth, a rich and creamy base made by boiling pork bones for many hours; and for its tsukemen, which features thick noodles and a flavorful dipping sauce. 

We invite you to come and enjoy a bowl during the Menya Musashi residency at Ramen Lab - starting Tuesday, Oct. 4.

lunch menu

Served 11:30 a.m.–2:30 p.m.

 

Tsukemen - 15

- Shoyu or tonkotsu base

- Buta kakuni (1 pc)

- Menma and green onion garnish

 

Musashi Tsukemen - 17

- Shoyu or tonkotsu base

- Buta kakuni (2 pc) and ajitama

- Menma and green onion garnish

 

Super Musashi Tsukemen - 20

- Shoyu or tonkotsu base

- Buta kakuni (3 pc) and ajitama

- Menma and green onion garnish

 

SOUP BASE (CHOOSE ONE)

SHOYU

Traditional savory, light soup stock made with shoyu, konbu (seaweed) and dried fish

TONKOTSU 

Rich, creamy soup stock made by simmering pork bones and vegetables for many hours

 

Toppings

- Buta kakuni (braised pork belly) - 2

- Ajitama (seasoned boiled egg) - 2

- Menma (braised bamboo shoot) - 2

- Green onion - 2

 

Cold Beverages

- ItoEn Oolong Tea - 4

- ItoEn Green Tea - 4

- Orion Beer (Lager) - 6


Dinner Menu 

Served 5–10 p.m.

 

Ramen - 15

- Shoyu or tonkotsu base

- Buta kakuni (1 pc)

- Menma and green onion garnish

 

Musashi Ramen - 17

- Shoyu or tonkotsu base

- Buta kakuni (2 pc) and ajitama

- Menma and green onion garnish

 

Chashu-men - 17

- Shoyu or tonkotsu base

- Chashu (7 pc)

 

Super Musashi Ramen - 20

- Shoyu or tonkotsu base

- Buta kakuni (3 pc) and ajitama

- Menma and green onion garnish

 

SOUP BASE (CHOOSE ONE)

SHOYU

Traditional savory, light soup stock made with shoyu, konbu (seaweed) and dried fish

TONKOTSU 

Rich, creamy soup stock made by simmering pork bones and vegetables for many hours

 

TOPPINGS

- Buta kakuni (braised pork belly) - 2

- Ajitama (seasoned boiled egg) - 2

- Menma (braised bamboo shoot) - 2

- Green onion - 2

 

COLD BEVERAGES

- ItoEn Oolong Tea - 4

- ItoEn Green Tea - 4

- Orion Beer (Lager) - 6

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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.