The Pants love a party, and ain’t no party like a ramen slurping party. There are more cult ramen places in NYC than ever before, many hidden until late hours or plagued by long lines, but at this point it is a surprise to exactly no one that there is more to Ramen than the 99 cent orange packages. (We used to eat those noodles raw at summer camp…raw! Did i mention I hated camp?) I can not pretend to know a lot about the ins and outs of proper ramen (besides that you shouldn’t eat it raw at camp), but I know what I like, and it is usually at Momofuku Noodle Bar. Sister was lucky enough to sample the realest of ramen deals in Japan, and is an Ippudo devotee; also, we both read enough food porn to know a name or two of ramen king pins. So no wonder our buttons were bursting when we found out Lucky Rice this year would be hosting Slurpfest, a four course ramen tasting dinner, presented by some ramen legends. We could hardly contain ourselves, and were we not disappointed.
Walk around tasting events are fun, but for serious ramen eating you need at least two instruments: chopsticks and a spoon; paired with the beer that you need to wash it down with, a walk around ramen tasting event would be impossible with just two arms to work with. The seated dinner format was perfect for this- however the detail that went into each course and the small number of staff meant that some tables were routinely served a long time before other tables, with the unfortunately seated left to drool as other guests hungrily inhaled their ramen. (yes, I am just a little bitter because our table was served last EVERY freaking time). We later found out that the event space didn’t even have a proper kitchen, and that the ramen was made with portable burners. Each pot was only four quarts, as opposed to the 50 quart pots that they chefs are used to working with. The fact that every strand of ramen was cooked perfectly and that the flavors were ideally saturated says volumes about the skills of the chefs involved. The food was worth waiting for, every dish served in an ample portion (no joke, I am still full) and at a perfect temperature. Below, a breakdown of what we ate; I would definitely seek out these dishes again if possible, and I am ready to be lured into the ramen underbelly of NYC, if anyone wants to be my Slurp Spirit Guide.
Also: my only selfish suggestion- next year put some containers on the table- I didn’t finish my fourth course and would have loved to have taken it home…pleaseeeeee
Course one, Yuji Ramen, Chef Yuji Haraguchi, “Snow Crab”
This was the only cold dish. The noodles were almost like a soba because they were buckwheat, but the crab and whatever crunch was added gave some interesting textural elements. This was probably my least favorite, but still a delicious starter.
Course two, Ramen Lab, Chef Shigetoshi Nakamura, Sukiyaki Ramen
This was the shit. Noodles, broth, beef, and a truffle foie gras dipping sauce. This dish was so delicious and bursting with layers of flavor that it blew our mind. I was so mad that I had extra foie gras sauce left at the end, I debated drinking it straight, but settled on another Asahi. This was a great example of perfect classic ramen technique (I think) paired with the unexpected twist of the dipping sauce.
Course three, Team Chuko, Jamison, James and Dave, Kimchi Ramen 2.0
This broth was the red of kim chi fire, and it was a spicy, salty, slurpy, swiney bowl of kick to the face goodness. The spice was bold but in the way that makes you want to keep eating, and every bite was a new combination of kim chi, noodles and pork bits. I exhibited my typical total lack of self control and ate the whole freaking thing. Neighbors were losing steam or saving room for the last course at this point, but I coulnd’t stop eating this dish. (First picture is how it was served, second picture is what happened when we mixed it and got into it).
Course four, Ivan Ramen, Chef Ivan Orkin, Triple Garlic/Pork Tonkotsu Mazeman:
Can it get any better? The pork in this dish reminded me of bacon bits, and with the (brothless) noodles, it was a decadent, complex treat. There was also a huge hunk of pork belly on the plate. I was full to the point of absolute discomfort, and if it had not been 11pm I would have taken a breather and dove back in 20 minutes later. Sister soldiered on, and is still in awe of this dish. Chef Ivan is opening in NYC this summer or fall, and no matter what long lines or reservation gimmicks may be thrown at us, we will be there.
WOW! Great piece and the event sounds fabulous… I am jealous!