Sunday, March 3, 2013

Lunch at Ippudo in NYC

After a long time, Dan and I finally went to Ippudo.  Unfortunately when we got there, the wait was an hour and a half.  But we decided to tough it and waited at the Starbucks nearby.  Ultimately the wait was more like an hour, and we spent less time in there eating because we were starving.  The food came out quickly and everything was delicious, but I have to say the best ramen I've ever had was still in that mall basement in Hawaii.  Something about the salt and oil in Hawaii is just unbeatable and still can't find that anywhere on the mainland.  I will concede though that this was the best ramen I've had after the one in Hawaii.  But would I wait an hour+ again?  I'm not sure.   The appetizers were amazing too.  Definitely better pork buns that at Bao Haus.  The kaisen garlic was also delish, and kind of reminded me of filipino food.

Uncooked ramen as decoration in table

Kaisen Garlic - tiger shrimp, cuttlefish, eringi mushroom, sauteed with a light garlic butter sauce.    Served with finely cut potato fries.  The seafood was perfectly cooked and the potato fries were so crisp and tasty.
Single pork bun
Hirata buns with pork

Akamaru Ramen - original silky "Tonkotsu" (pork) soup noodles topped with Ippudo's secret "Umami Dama" miso paste, pork chashu, cabbage, sesame kikurage mushrooms, scallions, and fragrant garlic oil

Akamaru ramen all mixed up

Kogashi Karaka Miso Ramen (special ramen) - "Chintan" chicken and pork base noodle soup, a dark, rich broth made from black charred miso, with Ippudo special blended hot spice, topped with pork chashu, cabbage, leafy greens, and glazed with a layer of oil.

Kogashi Karaka Miso Ramen all mixed up

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