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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 Chanpontei from Shiga, Japan

May 22–June 30

Tuesday–Saturday

5–10 p.m.

 


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Menu


Chanpontei was born from a small noodle restaurant that opened in 1963 in Shiga, Japan. The restaurant's signature Chanpon dish, now known as a local specialty of the region, features a family-secret golden broth made from seven types of seafood, paired with thicker noodles and topped with plenty of fresh vegetables.

We invite you to enjoy a bowl of Shiga soul food when Chanpontei visits Ramen Lab, May 22–June 30.

Menu


Chanpontei was born from a small noodle restaurant that opened in 1963 in Shiga, Japan. The restaurant's signature Chanpon dish, now known as a local specialty of the region, features a family-secret golden broth made from seven types of seafood, paired with thicker noodles and topped with plenty of fresh vegetables.

We invite you to enjoy a bowl of Shiga soul food when Chanpontei visits Ramen Lab, May 22–June 30.

 
 

Menu

 

Ohmi-Chanpon - 15

Golden broth, medium straight noodle with pork, green onion, cabbage, bean sprouts, carrots, edamame, sweet corn, black ear mushrooms (kikurage)

 

Yuzu Chanpon - 18

Yuzu-flavored broth, medium straight noodle with pork, green onion, cabbage, bean sprouts, carrots, edamame, sweet corn, black ear mushrooms (kikurage), yuzu crust

 

Red hot Chanpon - 16

Korean style spicy broth, medium straight noodle with pork, green onion, cabbage, bean sprouts, carrots, edamame, sweet corn, black ear mushrooms (kikurage), red pepper

 

Curry Chanpon - 17

Curry-flavored broth, medium straight noodle with pork, green onion, cabbage, bean sprouts, carrots, edamame, sweet corn, black ear mushrooms (kikurage), red pepper

 

 

Topping

Nitamago - 2

Seasoned soft-boiled egg*

 

 

Appetizers

Shio cabbage - 5

Cabbage, edamame, kombu with sesame oil dressing

 

Buta moyashi - 7

Boiled pork and bean sprouts with yuzu-flavored soy sauce

 

 

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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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.