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Use the whole fish: Japanese restaurant in Brooklyn leaves no bones behind

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#Japanese #restaurant #Brooklyn #Yuji Ramen #Okonomi #sustainable

Noodle activation via french press and oyster broth at the Yuji Ramen Test Kitchen.

#yuji ramen

Some photos from the Omakase at Yuji Ramen. It took me forever to make it to Yuji's Omakase after first writing about his place in Whole Foods a while back. The bowls of ramen and mazemen (brothless ramen) you can grab all day from his counter are delicious and satisfying, but the tasting menu shows his real brilliance. Plus, he's so nice and humble, spending a couple of hours at his bar is a pleasure, even drinkless on a Friday night!

These photos represent the highlights which, in fairness to Yuji, are nearly all of the dishes he served us. The salmon and cheese mazemen is his signature dish, and always a winner.

Wheat flour ramen tagliatelle with fresh king salmon roe was delicate and delicious. He then made a cracker out of ramen dough and served it with a mackerel tartare which was among the best mackerel-based dishes I've ever had. There was also a gelée of his signature broth that we mixed with hot ramen noodles to reconstruct a fantastic bowl of ramen.

The best course of the evening by far was a nori-ramen ravioli with monkfish liver and fresh wasabi. Actually, this is one of the better dishes I've had all year, at once decadent and subtle.

Last up is his mussel ramen made by flaming mussel shells then infusing their flavor into broth in a french press. So very cool, but more tasty than gimmicky.

It's hard to get a ticket but I highly recommend it if you can.

#ramen #yuji ramen #nyc