NOTE TO BLOG VISITORS - I am not currently doing noodle restaurant visit reports, but focusing on diving more deeply into noodle research, so this blog will be updated less frequently. For the latest Asian noodle news, and features from external sources, follow
Monday, September 29, 2014
Just Plain Good House-made Ramen Noodles From Sapporo-Ya
I headed out to Japantown to check out Udon Mugizo, a promising new venue featuring hand-made udon and a creative menu (sea urchin cream sauce udon, anyone?) but alas, it's closed on Mondays. Not to fret, because literally steps away was Sapporo-Ya, the only ramen joint currently on my short list and it was open.
A recent article posted on Eater.com revealed that of ten top ramen destinations in New York (as adjudged by New York Times taste-makers), nine of them get their noodles from what is IMHO essentially a large industrial noodle maker, and only one (Ippudo) makes its own noodles in house.
Sapporo-Ya not only makes its noodles in house, it has been doing it for three decades, and is obviously very proud of it. This pride is evidenced by the vintage noodle machine on display in the front window, and by the top-listed item on the lunch specials portion of the menu, "Plain Ramen with 1/2 Gyoza," which is what I ordered. (Sapporo-Ya does have a full menu of ramen broths and topping options, but what better way to feature the noodles themselves than with a "plain" ramen option?) The "1/2 Gyoza" is half a full order of gyoza, which also are made in house, and no, they are not served IN the ramen.
Overall, the "plain" ramen was a pleasant experience, and a great alternative to the salt and fat bombs we habitually expose ourselves to in eating ramen. It was a bit like eating a Suzhou-style "white" soup with freshly made noodles, so ubiquitous in Shanghai. The gyoza, I'll add, were also very good.
Where slurped: Sapporo-Ya, 1581 Webster St. (Kinokuniya Building, upstairs opposite Kinokuniya Bookstore), San Francisco.