Browsing Tag

Shoki Ramen

New York City

Ramen Lab

Posted on April 16, 2018

My favorite place to stay when I’m in New York is just down the street from the Ramen Lab. My red-eye flight got me into JFK early morning giving me ample time to drop off my luggage at my hotel in SoHo, nourish myself with a complimentary latte, Balthazar toast and a soft-boiled egg with truffle salt thanks to Eduardo at The Broome Hotel’s sweet little cafe. Then off I went to the United New York Half Marathon Expo to pick up my bib for the race. I knew that Ramen Lab’s door opened at 5 pm and I wanted to get there around 4:45 to ensure that I would haven’t to wait too long to get in. There are only ten spots – no chairs. It’s serious noodle business when you have to stand to eat and expectations are high when you have to do so. The ramen very well better be worth it. This is my second time at Ramen Lab and once again impressed me with their manner of ordering before entering the restaurant to putting a delicious bowl of noodles in front of me without any fanfare. I like the concept of the rotating kitchen featuring ramen from ramen shops throughout the U.S. and the world and especially pleased that SacRAMENto has debuted not one but two ramen chefs: Yasushi Ueyama’s Shoki Ramen and ramen blogger David Chan. All of my walking worked up an appetite for the featured Sakekasu Tonkotsu Ramen from Brooklyn Kura. Sake kasu are the lees left over from making sake often used as a pickling agent in Japanese cooking. The lees foam was not overpowering and added a touch of umami to the creamy pork broth. The usual suspects included a fatty but meaty piece of pork belly, slices of fish cake, scallions, seaweed and pickled ginger. The drizzle of anchovy oil and the two slices of tamogayaki (egg omelette) pulled it all together and went well with the thicker Okinawa soba noodles. The ramen truly hit the spot that I quickly devoured it. It was so good I would have ordered another but a line had formed outside the restaurant. Ramen etiquette prevailed so I quickly paid my bill so that next group of customers could come in. I will be noodle slurping with ramen boy this summer so looking forward to the third time around surprise ramen at Ramen Lab.

Ramen Lab
70 Kenmare Street
New York, NY 10012
(646) 613-7522
www.ramen-lab.com

Sacramento, CA

Shoki Ramen Shamrock Ready

Posted on March 6, 2017

Bonding time with ramen boy over some noodles after his soccer training. We can be creatures of habit and order the same thing. I thought I’d change it up and order the curry ramen but the Matcha soy milk ramen caught my eye. I like drinking green tea but having it in a ramen broth I was a bit skeptical. The broth was subtle with a green tea flavor but matcha has a slight chalky bitterness to it which is hard to mask. I was impressed that the flavor was smooth and coated the noodles with each bite. Simply adorned with chashu, bean sprouts, fresh spinach and seaweed.

I think the chef created this ramen when Shoki Ramen was featured at The Ramen Lab in New York during the summer. Timely with St. Patrick’s Day coming up and I am glad that I tried it.

Going to stick with the usual in the future though. After all, Shoki Ramen makes a mean bowl of tantanmen.

Sacramento, CA

Shoki Ramen House II

Posted on April 25, 2016

Ramen boy was hankering for some ramen after his soccer match. The game finished late and even though we were about an hour away we thought let’s get some Shoki Ramen and why not try the new location that just opened. We got there a little before 2 pm with no wait which was great. No doubt there would be a waiting list at the R Street location and we were starved at this point. The concept for the second ramen shop is build your own ramen using the various stocks, noodle choices and toppings. This is perfect for picky eaters like ramen boy or for those with food allergies etc. The idea I guess is that the wait time would be shorter for these orders. I couldn’t be bothered with ordering everything separate and ordered the classic tantanmen with the set toppings and included an egg. Ramen boy ordered a large size of broth, 2 orders of the thick noodles and an order of minced meat. He wanted an order of chashu as well but it was too expensive totaling $17. I think he could have gotten by with a regular size of broth or possibly a small size instead. My tantanmen was good but since you can’t specify level of spiciness it was rather tame and I had to flavor it myself with the minced garlic and chili provided at the table. The DIY ramen idea didn’t really win me over. I think I rather go to the original restaurant and order as usual. In fact it’s cheaper this way than ordering every item separate. I commend their effort to cater to everyone’s tastes but they should stick with what they do best. They stand out because of this and should also consider upping their presentation of the ramen. Offering everything separate is not pleasing to the eye and once you put it in the broth it just sinks to the bottom. First impressions are everything especially with social media.  Shoki Ramen is better off keeping the menu the same and perhaps offer some new items at this restaurant like gyoza or making a bacon/chashu mazemen with green onion and topped with a fried oozy egg. Guaranteed to be a hit. In my opinion.

Shoki Ramen II
2530 21st Street
Sacramento, CA 95818
(916) 441-0011