Slurping season is almost upon us, and this winter will bring more ramen options than ever before.
Ramen by Mew
7 Cornelia St., nr. West 4th Street, West Village
The basement izakaya known as Mew, which opened two years ago in Koreatown, is expanding with a ramen joint on Cornelia Street. They’re shooting for a December opening, but have already started posting photos of dishes on Instagram, including soft-boiled eggs topped with sea urchin, chashu pork belly, nanbanzuke (fried salmon with a vinegar-sake marinade), and tonkotsu ramen.
Ivan Ramen Hosts Dewazakura Brewery
Nov. 18, 7pm, at Ivan Ramen, 25 Clinton St., Lower East Side; $50 per person
LES favorite Ivan Ramen is teaming up with Dewazakura Brewery, a Yamagata-based sake maker, to bring you a six-course tasting dinner in which bites by Chef Ivan will be paired with premium sakes. RSVP by hitting up email@example.com
At Rockaway Beach Surf Club, 302 Beach 87th St., Rockaway Beach; open Saturday, 2pm-8pm, and Sunday, 11am-5pm
The folks at Tacoway Beach have switched gears for fall and winter, ladling out wonderfully rich broths into two varieties of ramen. The Meat, made with beef bone broth, features chorizo meatballs, tatsoi, carrots, and gomasio, and the Veg, made with mushroom kombu broth, is loaded with Japanese vegetables and seaweed. Slurp outdoors while they weather’s still nice, or move inside where Rockaway Beach Surf Club is still doling out drinks.
172 Delancey St., nr. Clinton St., Lower East Side
Shigetoshi Nakamura, the opening chef at Ramen Lab on Kenmare Street, is bringing a version of his popular, 15-year-old Yokohama ramen-and-beer joint, Nakamura-Ya, to Delancey Street. A sample menu teases five types of noodles bowls, including a lobster ramen and a clam shio ramen, plus daily tapas specials. Japanese beer and sakes will also be served.
84 E 10th Street, nr. Third Ave., East Village
Tatsuya Hashimoto has opened some 15 ramen shops in Japan over the course of 13 years. Now he plans to open his first international shop and then 1,000 franchises. The menu hypes eight types of ramen. The tonkotsu is made with pork back ribs, homemade wheat noodles, pork backfat, and a broth that’s the result of stewing pork bones for 20 hours.