So I finally made it to Momosan Ramen and Sake, the ramen joint from acclaimed Chef Morimoto. We went during the week, at 11:30am, right at the moment they opened and, surely enough, there was a line in front of it, but not long enough to prevent us from having a seat. However, thirty minutes later, the place was full. I liked the decor there: modern and warm, the walls being garnished with some of the dishes they serve there.

We got seated at the bar, in front of ducks that look very appetizing. We started off our meal with tsetsunabe pork gyoza that came on a skillet, sizzling. They poured on it a scallion and ginger sauce, as well as some soy sauce. At first, I thought that the ginger would be overpowering, but it was not the case at all and this dish was delicious, very tasty.

Then, I wanted to try their kakuni bao or braised pork belly bun. I appreciated the fact that they proposed only one piece so I could try it without stuffing my face...it was really good: there was a nice proportion meat to bun and the pork belly was deliciously fatty.

Pork bao at Momosan Ramen and Sake in NYC, New York

Then came the ramen. I noticed that they offered two sizes for most of them, small and large, that is a good idea, especially if you have a small appetite or you want to try few dishes. Jodi went for the Tonkotsu ramen, that is made with pork broth, pork chashu (pork belly), aji-tama (soy marinated egg), takana (mustard greens), kikurage (wood ear mushrooms), scallion, toasted seaweed (branded) and garlic oil.

On my side, I went for the tsukemen, an interesting soup that came with two bowls: one with a hot pork broth that had chunks of pork belly and one with cold noodles, pork chashu (pork belly), aji-tama (soy marinated egg), takana (mustard greens), menma (toasted bamboo shoot), scallion, toasted seaweed, garlic oil and lime. They explained to me that, the way to eat it is by dipping some of the ingredients in the bowl with noodles in the broth. However, they advised me not to pour the broth in the bowl with noodles because it would throw off the texture. So I followed they advice...As the noodles were cold, dipping them in the hot broth gave a sort of contrast in temperature that was quite interesting, half way between a cold ramen and a hot one.

Tsukemen ramen at Momosan Ramen and Sake in NYC, New York

If i had to compare both soups, I preferred my broth that was fattier and tastier, but overall both were good. Are these as good as Zundo-Ya or Ippudo? No, but I think that Momosan Ramen and Sake has its place in New York.

Enjoy (I did)!

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