Last fall we announced that after multiple successful Pan-Asian and Japanese restaurants, Iron Chef Masaharu Morimoto would be opening his first-ever ramen-centric restaurant. Last week, chef Morimoto finally opened Momosan Ramen & Sake in New York City’s Murray Hill neighborhood.
The restaurant will feature the chef’s “elevated spin” on traditional ramen styles like tonkotsu (made with soy tare, pork chashu, aji-tama, takana, kikurage, garlic oil, and toasted nori) and pork chashu (pork belly), as well as other ingredients like taberu rayu (crispy garlic chile oil), aji-tama (overnight, soy-marinated egg). Each ramen dish is made in partnership with Sun Noodles.
In addition to an extensive ramen selection, Momosan will also offer a variety of appetizers including Tetsunabe Gyoza with pork and chives served on an iron skillet with scallion ginger sauce; Chashu Salad with pork chashu, romaine, cucumber, and spicy garlic sauce; and Peking Duck Taco with cucumber, hoisin, apricot sweet chile sauce, and wrapped in crispy gyoza skin.
Of course, as the restaurant’s name implies, there will also be a wide variety of sakes as well, including 21 regional selections that complement each dish on the menu. Additionally, the menu will feature several sake-based cocktails.