the ramen blog & other goodies!

This is what happens when you wait a full year before reviewing a restaurant…I went to Ramen Setagaya’s University Place location a couple of months after it opened last year, and now, when I’ve finally gotten my act together enough to write the review, I find out it closed about a month ago. Sigh.

I was in New York for only two nights on a business trip, and my first attempt at dining at Ramen Setagaya resulted in a fail. I decided to go to Ippudo instead the second night, and after walking for an hour around Union Square Park to digest, I got ambitious. I headed to Setagaya again, determined to get in a last ramen hurrah before I left.

Located about a 15-minute walk away from Ippudo, Ramen Setagaya @ University Park is worlds apart in terms of both taste and ambiance. Ippudo is dark and trendy. Setagaya is bright and down-to-earth. Ippudo’s ramen is deep and rich. Setagaya specializes in the lighter shio ramen.

I immediately liked Setagaya’s atmosphere, from the irasshaimase! when you enter, to the brick walls and the counter facing the open kitchen. The menu gives you a very different impression. Their menu reads like something you’d find at a Michelin-starred restaurant filled with people in tuxedos sipping martinis shaken, not stirred. Reading about “best ingredients from Japan (90% importing from Japan),” “Vietnam’s Kahn Hoa sea salt” used in the shio ramen, apparently one of the “three best salts in the world,” and the “best premium Japanese soy sauce, Sekigahara Tamari Shoyu, for Imperial Family,” I suddenly felt a bit underdressed. Undeterred, I ordered a simple bowl of shio ramen.

While I waited for my ramen, I looked around and took pictures, snapping a few extra pics of the cook grilling chashu, who was eyeing me suspiciously and/or posing for the camera. The place has the warm look and feel of a friendly little ramenya in Any-machi (town), Japan.

When the ramen arrived, the artistic presentation of the ramen made me smile. I slurped away, savoring the clean and light salty broth and the chewy noodles. To be honest, I lost my notes and I can’t quite remember all the details of the ramen. I do remember thinking “this is what all the food hosts on Japanese TV shows mean when they say things like ‘Heee, I can taste the ocean!’” after sipping the clear soup. I can also say I thoroughly enjoyed the grilled, tasty pork and the hanjuku egg, a personal weakness of mine. The light, refreshing ramen and the friendly atmosphere ended my trip on a perfect note, and I’m sad that this particular location closed down.

I may not remember some of the details of my ramen, but I do remember being as impressed with Ramen Setagaya as I was with Ippudo NY, except for different reasons. Ramen Setagaya’s shio ramen gets a satisfying 7.5.

Ramen Setagaya
90 University Place (Bet. 11th & 12th Street) This location is now closed.
Try their main location at 141 First Ave., New York, NY 10003
Tel: 212-529-2740

Santouka Ramen recently offered a limited edition, and very tasty toromi shoyu ramen, so when I found out they were offering another limited edition ramen…guess where I was this morning? The ramen offered this time is an awase aji ramen (literally combination flavor ramen). As with last time, it’s also limited to 20 bowls a day, and this time, it’s only available at their Costa Mesa location. I got there a bit early and found no line, to my surprise. I wandered around the store and came back at 11am, when they open, and managed to be 4th in line. (more…)

More than one person has taken me to task for not trying the tokusen toroniku (choice fatty pork) ramen at Santouka. Interestingly, not one of my friends think Santouka is very good. But then again, none of them have tried the toroniku either. So finally, I convinced two other ramen-loving (well, ramen-enjoying anyway) friends to go to Santouka and splurge on a toroniku free-for-all. (more…)

According to Businessweek’s Asia’s Hot Growth Companies: 2007, the #1 growth company in Asia isn’t an electronics company. It’s not a cell phone company, a bank, or any other type of company you would normally associate with a “hot growth” company. Give up? It’s Hong Kong based Ajisen Ramen!

Follow ‘big in japan’s’ quest as they search for the “perfect bowl of ramen” in Japan

Milk, seafood, and…ramen?! The folks at Nissin are as creative as ever. Introducing the Milk Seafood Cup Noodle!

Read all about instant ramen from a student perspective, featuring two, yes two quotes from yours truly, at the Florida International University’s student paper, the Beacon.

I’ve been to Japan over 15 times and not once have I ever set foot in a Denny’s. But then I never knew they served ramen! (…and…Chivas Regal?!?)

It seems like everyone’s making a pilgrimage to the Yokohama Ramen Museum in Japan lately. Check out the writeups, photos, and videos at Shanghai Toys and Go Ramen! And check back here soon for our own writeup and review.

The discontinued and hard-to-find maruchan tomato ramen has been found! Is anyone at Maruchan reading this? Please bring back the your tomato ramen!

Interested in making your nama ramen more than just “instant” ramen? See what the Tasty Island does with a pack of shio nama ramen.

Interested in knowing how global warming will affect the question of “What role should instant noodles play in 50 years time?” If you have an invitation to the 6th World Instant Noodles Summit in Osaka, you can find out! (No, we weren’t invited…sniff sniff…)

This is the shio version of the last Maruchan semi-fresh noodles I had a few days ago. The noodles are the same skinny but good and chewy ones. The soup is a light and clear shio flavor. Not particularly exciting to me, but if you like shio, it’s decent, like eating noodles in a bowl of fresh sea water (not as bad as it might sound!). Overall it gets a 7.

Continuing with the regional ramen theme, this ramen hails from Hokkaido. Hakodate (city in Hokkaido) is supposed to be famous for their shio ramen. The noodles are nice a chewy. It’s a nice combination with the salty but light soup. There’s also just a touch of sesame oil and sesame seeds in the soup. Nicely done. This ramen gets an 8.