"Before the Lululemon faithful underwent baptism by bone broth, Shigetoshi "Naka" Nakamura was one of Japan's four "Ramen Gods." Beginning his Stateside tenure as the ramen rabbi behind Sun Noodle's Ramen Lab (a proving ground for ramen creativity), Nakamura now channels his power through a tiny storefront at the Manhattan-side foot of the Williamsburg Bridge. The question is, can Nakamura convert believers?"
"The tontoro bowl is Nakamura's tonkatsu varietal-the standard pork-based bowl. While it does not come standard with an egg, one can be purchased for three extra dollars, and it's worth it-the egg is perfectly tempered and well-seasoned. The broth is delicious; rich but not too salty-the kind you'll chase to the dregs. Atop your ramen, you'll find pickled mustard greens, bamboo shoots, and some leaf spinach."
"If you're not into terrestrial animals, the XO miso is the move. In fact, even if you're carnivorous, you might want to opt for this way. The bowl packs a unique, layered punch with beautiful miso depth and fishy, funky, spicy XO notes. For anyone who's strictly vegetarian, the truffle miso bowl uses that same miso broth but adds in an earthy mushroom aroma that's a tough"
Shigetoshi "Naka" Nakamura was one of Japan's four "Ramen Gods" and moved to the United States after work at Sun Noodle's Ramen Lab. He operates a tiny, 18-seat storefront at the Manhattan-side foot of the Williamsburg Bridge with table service and a spotless, functional interior. The tontoro bowl features a rich but balanced tonkotsu broth, a perfectly tempered seasoned egg (available for three extra dollars), pickled mustard greens, bamboo shoots, leaf spinach, a single slice of fatty tender chashu, and springy noodles with optional kaedama refills. The XO miso offers layered miso depth with fishy, spicy XO notes, while a truffle miso provides an earthy vegetarian option.
Read at Time Out New York
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