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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 Johnny Noodle King from Detroit, MIchigan

May 9–27

Tuesday–Saturday

5–10 p.m.


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Menu


East meets Midwest at Johnny Noodle King, an eclectic noodle restaurant in the heart of the Motor City. Here, the flavors of Asia and America come together in slurp-worthy fashion, serving up one-of-a-kind craft ramen dishes for Detroit diners. The menu nods to tradition with a simple and flavorful shoyu ramen, but it doesn’t stop there. Southwest-inspired ramen and a smoked butter “sauced” noodle dish reflect the playful and innovative spirit of chefs Les Molnar and Sam Rafo.

Jacques and Christine Driscoll of restaurant group In-Laws Hospitality founded Johnny Noodle King in 2014, based purely on their shared passion for ramen. This self-professed craft noodle shop is the first in Detroit to feature ramen as the main focus of its menu. 

 Join us as we welcome Johnny Noodle King to Ramen Lab, starting May 9.

Menu


East meets Midwest at Johnny Noodle King, an eclectic noodle restaurant in the heart of the Motor City. Here, the flavors of Asia and America come together in slurp-worthy fashion, serving up one-of-a-kind craft ramen dishes for Detroit diners. The menu nods to tradition with a simple and flavorful shoyu ramen, but it doesn’t stop there. Southwest-inspired ramen and a smoked butter “sauced” noodle dish reflect the playful and innovative spirit of chefs Les Molnar and Sam Rafo.

Jacques and Christine Driscoll of restaurant group In-Laws Hospitality founded Johnny Noodle King in 2014, based purely on their shared passion for ramen. This self-professed craft noodle shop is the first in Detroit to feature ramen as the main focus of its menu. 

 Join us as we welcome Johnny Noodle King to Ramen Lab, starting May 9.

 
 

Menu

Shoyu - 14

- Pork belly, nori, menma, scallions, egg,* naruto, bonito

 

Southwest #3 - 13

- Shredded chicken, scallions, corn, tomato, cilantro, house-made crema, fried wonton, shredded cheese

 

Smoked Butter noodles - 12

- Smoked butter, mustard greens, capers, onion, ramen noodles, Korean chili powder

 

extras

Pork belly - 4

Egg* - 2

 

Beverages

ItoEn Oolong Tea - 4

ItoEn Green Tea - 4

Orion Beer (lager) - 6

Kikusui Karakuchi - 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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Executive chef Les Molnar

Les Molnar is the executive chef and co-founder of In-Laws Hospitality, the restaurant group that brought Johnny Noodle King, Green Dot Stables and Huron Room to Michigan. Born and raised in Southwest Detroit, Les was trained at the Cooking & Hospitality Institute of Chicago through Le Cordon Bleu. He discovered his love of ramen through his business partners, Jacques and Christine Driscoll, and together they founded Detroit’s first ramen shop, Johnny Noodle King. Chef Les finds inspiration in combining different flavors and techniques for an East meets Midwest approach.

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Head Chef Sam Rafo

Head chef Sam Rafo hails from Windsor, Ontario, from a family of cooks and restaurateurs. Cooking at home was a part of her Chaldean culture and upbringing. On her first day on the job as a server at Johnny Noodle King, Sam knew she wanted to apply her talents elsewhere. She approached Chef Les and asked to work the kitchen. With her passion and desire to create ramen, Sam worked her way from line cook to sous chef to head chef and continues to make her mark at Johnny Noodle King.

 
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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.