Ramen at Ippudo NY

65 4th Ave, New York, NY 10003

I had to go to Japan to learn that ramen is much more than:

Notes

 Ramen’s boundaries are limitless.

With thousands of possible flavors and varieties, ramen is unique in that each dish is born from a chef’s individual and free, unconstrained idea and concept. Known as the Japanese “soul food,” a bowl of ramen contains that special something—the trifecta of soup, noodles, and toppings—that brings forth the cosmos and transcends all culinary ethnicities and nationalities.

The basic ramen broth is derived from the essence of pork, chicken, beef or seafood, and is seasoned with soy sauce, salt, miso and other various ingredients, depending on the chef’s personal preference. The noodles are made with flour, eggs, kansui (an alkaline water that provides a chewy texture), among other ingredients, and can vary greatly in thickness, length, form and texture. Toppings such as chashu (simmered pork) and tamago (flavored boiled egg) are also commonly used, as well as a number of vegetables like sweet corn, bean sprouts or dried seaweed.

Don't forget to order extra noodles! 

It's called “kaedama”

Udon Noodles in Kyoto, Japan

Yamamoto Menzou
34 Okazaki Minamigoshocho
Sakyo Ward, Kyoto, 606-8334, Japan

 

Line up on the street and have your order taken

Get to the front of the line, and move inside to a holding area

Then move to the back's 10 seats at the bar, or one of the two tables for 6 in front - we sat at the kitchen bar.

"Udon is a type of thick wheat flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavored broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions." (Wikipedia)

They pour you some tea, and soon your order appears:

Vegetable tempura udon 990 yen

The man sitting next to me spoke English and helped us navigate the spices and techniques.  He translated as the friendly staff helped and explained.  They seemed honest to be excited that Amy and I were interested in everything.

Meat miso udon 850 yen

* Udon noodles with hot meat miso dissolved in soup stock.

This comes with the warning to add the miso a little at a time to control the spicy heat.

Add hot spices at your own risk.

Clockwise from top left:

Yuku Citrus Pepper

Zanthoxylum Fruit

Shichimi: Red Pepper with 7 Spices

Ichimi: Red Pepper

Getting Ready for Our Trip to Japan

Gyu-Kaku Japanese BBQ

Amy and I thought we'd go out and celebrate our anniversary and see what Japanese cuisine might have in store for our trip.
34 Cooper Sq, New York, NY 10003

Notes

After looking online for Japanese restaurants in the neighborhood where Amy works at NYU, we decided that this restaurant required us to have the least working knowledge of Japanese cuisine.  

Is the Village Voice still around?

Nice Interior in the back beyond the bar

The HH Menu and the tools of the trade

Nice sauce selection:  All are now Gluten-Free if that is important to you

Miso Soup - Miso - check.  Tofu - check.  

Tokyo Ied Tea... Vodka, Tequila, Gin, Rum, Melon Liqueur, Triple Sec, Sour Mix, Soda

Edamame

Gyu-Kaku House Salad - Greens, daikon radish, tomatoes, cucumber, red bell pepper, egg, house sesame ginger dressing.

TIP:  Dip the mushrooms in one of the sauces to keep them soft and tender when grilled (this is also a good tip for your home BBQ adventures)

Yaki-Shabu Beef Miso - Beef Belly - Bistro Hanger Steak Miso

Garlic Shoyu Rib Eye - Chicken Breast Basil - Pork Belly Shio White Soy

Pork Belly on the grill

Ny signing up on their app, and connecting with Facebook, I received 150 points.  100 points required to get free 'smores!