macy's noodles, real japanese ramen?

"Crain’s) — Takashi Yagihashi, a James Beard award-winning chef who crafted his Chicago reputation at Ambria, is marking his Windy City return with a food stand in Macy’s.

Mr. Yagihashi, who was chef de cuisine at Ambria before becoming executive chef at Tribute restaurant near Detroit, will debut on Monday a noodle stand on the seventh floor of the State Street department store. "

http://chicagobusiness.com/cgi-bin/news.pl?id=22918

i'm excited about there being real ramen in the loop (or anywhere in chicago). i hope it's actually good and not dumbed down for us mid-westerners.

This is the only reason I've found so far to make me consider setting foot in Macy's.

ooh.. I think I've found a new lunch spot! thanks for sharing the tip!

Was there yesterday. Ingredients were pretty good: noodles, fatty braised pork belly, tea egg. Prep is haphazard and the kitchen is working by assembly line instructions and photos. No Japanese or well-trained ramen cooks here. No one had any idea what togarashi is, but I insisted that it must be back there somewhere, and they eventually found some. Small portion for ten bucks, but served in a real bowl. Three basic broth options. I had the shoyu, b/c it comes with the pork belly.

There was one obviously Japanese man there today and another who might have been. The two of them were having an intense discussion about one of the broths, the miso I think. I too had the shoyu. Loved the broth, loved the fatty pork, loved the crisp sheet of nori they slip down the side of the bowl as they hand it across the counter. The noodles were just the right chewiness.

Most of the others in line were ordering fried rice, which looked pretty ordinary. However they also have a field greens salad which comes with chicken, apple, and fried turnip. I'll definitely try it next time.

I also hadn't realized what a nice place to eat the food court part of the Seventh Floor is. Big windows looking out on construction in all directions. Lots of natural light for photos if only I'd brought my camera. The guy in line behind me, however, had his out, and though he said he wasn't taking photos for LTH, he knew about us and promised to post if they come out.

For your pleasure, a unique photo of Takashi Yagihashi here.

I was the person behind Ann! Hi, Ann. I should of mentioned I started this thread. I ordered the shoyu but I think they gave me the miso instead. No fatty pork belly or nori. And there were carrots. I don't why. Is that usual? Also the cabbage was sort of like lettuce, not big chunks like I'm use to. Also I thought my broth was bit too salty and was missing something, but the noodles were excellent. So it didn't taste like ramen I've had from actual ramen places. I might try it again someday but won't go out of my way to do so. Who knows? I might have just ordered the wrong thing or they might get better, but right now I think Chicago still needs an actual ramen stand.

photo:
http://static.flickr.com/119/308931831_a0afec4515.jpg

andrewc wrote:but right now I think Chicago still needs an actual ramen stand.

Of course, it's quite a ways from downtown Chicago, but there is the ramen stand at the Mitsuwa in Arlington Heights. Their spicy miso ramen is incredibly satisfying and every bowl can come with super fatty pork. Sorry if it's too far though.

Anko wrote:Of course, it's quite a ways from downtown Chicago, but there is the ramen stand at the Mitsuwa in Arlington Heights. Their spicy miso ramen is incredibly satisfying and every bowl can come with super fatty pork.

Ah, yes, good ol' "#33," or "toriniku with (regular size) spicy miso ramen."

I had it for lunch today, and, once again, it didn't disappoint me.

--------

I'll get down to Macy's this week, but the scene sounds grim.

E.M.

And don't forget the very "typical" Kitakata in Arlington Heights, while the topic of ramen is still swirling...like a kissaten without the weird youshoku.

http://www.kitakatarestaurant.com/726707.html

kitakata japanese restaurant
20 east golf road
arlington heights, illinois 60005-4002

Phone: (847) 364-7544

As a noodle neophyte, what is the distinguishing characteristic of "real" ramen that one would look for? BTW, fatty pork? What's that about, doesn't sound too attractive?

Fatty pork is certainly one of the more siganture ramen I suppose in any ramen shop, but there's also dozens of others more than worth indulging in . Picture is worth a 1000 words, here's a few I took while I was in Japan,

http://flickr.com/photos/83069851@N00/309013586/
http://flickr.com/photos/83069851@N00/309013575/
http://flickr.com/photos/83069851@N00/309013570/
http://flickr.com/photos/83069851@N00/309013566/

Incidentally, the closest Ramen to the ones I've had in Japan in terms of taste in the states was at Minca in NYC,
http://flickr.com/photos/83069851@N00/309013595/
http://flickr.com/photos/83069851@N00/309013592/

Queijo wrote:And don't forget the very "typical" Kitakata in Arlington Heights, while the topic of ramen is still swirling...like a kissaten without the weird youshoku.

As I said in a Chowhound ramen thread the other day, Kitakata's miso ramen, at least, doesn't begin to compare with that of Santonka (Mitsuwa), let alone their fatty pork. And, on my most recent visits to Kitakata, my requests for kitayude (firmly-cooked) noodles were denied, which is a real strike against the place in my book. The advantage at Kitakata, as I see it, is the fact that you can order additional toppings like wakame, nori, egg, etc., for $1-2 more. Well, that and the fact that Kitakata offers tantan men, which I haven't found anywhere else in town.


miso ramen @ Kitakata

E.M.

as a non-fatty pork eater, even during the years I lived in Japan, I found plenty of tasty alternatives to pork (while maintaining a 'don't ask, don't tell' stance toward the stock, which was, of course, made from Pork...something about ordering miso and bata gave me a temporary and somewhat fleeting sense of staying the pork-free course). Although ramen I ate in Sapporo was extraordinary, none topped the small storefront (with but six seats) in some far off neighborhood in the suburbs of Tokyo where hand made noodles were rolled and cut that morning. I usually ordered a seaweed or chicken variant and pretended.

I've never eaten the fatty pork...but because there are so many variants available (and because there are regional differences) I've still had the opportunity to eat gorgeous ramen.

Alas, I gave up ramen when I gave up wheat gluten. I'll have to sit out in the sidelines on this one. Keep those pictures coming...

Hi Andrew! You should definitely go back and insist on getting the shoyu ramen next time. No carrots. And I forgot to mention that the "baby bok choy" weren't just babies, they were positively embryonic. An inch and a half long, max, just sliced in half vertically. The nori was great, too. I would encourage people to keep trying this place.


Oh, and Queijo, one thing that interested me was how they repeatedly identified all the soups as starting with "pork stock." No denials permitted, apparently. But a great stock it was.

When work is slow and I'm hungry, I like to torture myself with:

http://www.worldramen.net/

P.S. Had a wonderfully satisfying bowl here in Tokyo on Thanksgiving and, strangely, didn't miss turkey a bit.

fenger wrote:Fatty pork is certainly one of the more siganture ramen I suppose in any ramen shop, but there's also dozens of others more than worth indulging in . Picture is worth a 1000 words, here's a few I took while I was in Japan,

http://flickr.com/photos/83069851@N00/309013586/
http://flickr.com/photos/83069851@N00/309013575/
http://flickr.com/photos/83069851@N00/309013570/
http://flickr.com/photos/83069851@N00/309013566/

Incidentally, the closest Ramen to the ones I've had in Japan in terms of taste in the states was at Minca in NYC,
http://flickr.com/photos/83069851@N00/309013595/
http://flickr.com/photos/83069851@N00/309013592/

Pics 1 & 2 are definitely udon.
Pics 3-6 are ramen.

Just to clarify for the individual who asked about "ramen."

Erik,

Matsuya has tanatan men (the Japanese version of dan dan mien, I've always assumed), always has. Can't vouch for it. Can vouch for the Osaka style oshi zushi with saba, a manly sushi if ever there was. I was there yesterday and noticed the noodle dish listed with the ramen and soba.

JeffB wrote:Erik,

Matsuya has tanatan men (the Japanese version of dan dan mien, I've always assumed), always has. Can't vouch for it. Can vouch for the Osaka style oshi zushi with saba, a manly sushi if ever there was. I was there yesterday and noticed the noodle dish listed with the ramen and soba.

You know, Jeff, given the number of times that you've mentioned the place in recent years, you'd think that I'd be smart enough to check it out, but I'm not. The truth is, I haven't been back to Matsuya since the early 90's. And, shame on me twice: a keyword search just turned up your previous mention of the "tan tan" noodles at Matsuya. In an al pastor thread, of all places.

Thanks for the tips.

E.M.

Just finished my second lunch in a row over at Macy's/Takashi Yagihashi's noodle joint. What's the actual name of this place anyway?!
Tried the shoyu ramen yesterday and the miso ramen today and have to give the definite edge to the miso version. The miso ramen is a thick but flavorful broth (might be too thick for many) and comes with ground pork, egg, peanuts, and scallion, from what I recollect.
Also tried the potstickers but don't waste your time; you get about 5 or 6 tiny dumplings which cost about $5. Mine were stuck together. Very much like your run-of-the-mill frozen variety.

Not sure if this thread is best place for this post but over the weekend I had a bowl of miso ramen with "special pork" from Santouka in the food court at Mitsuwa and was blown away. The broth was tan and rich and ever so slightly peanutty. The noodles were cooked to the proper toothsome texture, for lack of a better term.

The "special pork" is indeed special. I opted for a regular order which was about 8-10 thin slices on a side plate topped with scallions, chopped wood ear mushrooms, and some slivers of pickled something or other, (bamboo?). The texture and flavor were like nothing I've experienced in a long time; deep, juicy, clean roasted flavor. Dipping the slices in the broth and then scooping up some scallions and mushroom combined for a perfect bite. The small pieces of edge fat on the slices were just incredibly delicious and a far cry from the gummy, sticky and sometimes dirty tasting fat one might find in grocery store pork. I'm not sure if this is considered Kurobota pork or pork from a Bershire breed hog, but whatever it is, it's worth seeking out.

Mitsuwa
100 E. Algonquin Road,
Arlington Hts., IL 60005
(847) 956-6699

I had the ramen Shoyu noodles today. It only had two small pieces of pork in it and one tiny baby bok choy, and I thought the broth had a weird, sweet taste to it, anise or cinnamon? I went with the combo with shrimp rolls, which were tasty, but I won't get the noodles again, which is a shame since the ramen was cooked perfectly. Just somethig about that broth.

Funny, I happened on Hakata ramen purely by accident. Never knew there was such a thing until 2007.

The story goes something like this:

I had just arrived in Korea for an English teaching job - after a week settling in at my school and apartment, my boss sent me to the Korean consulate in Fukuoka, Japan for a work visa. The school provided my ticket, hotel, fees, and pocket money. My hotel was in Hakata, so after finishing my business at the consulate I went back to the hotel and took a nap. I woke up at midnight and took a stroll around the neighborhood, where I noticed small noodle restaurants everywhere. I finally picked one at random and went in, not expecting much but being absolutely blown away by the taste!

I could talk about nothing else when I got back to Korea, even frequenting restaurants that specialised in "kamjatang" or pork spine stew - which wasn't quite the same as Korean food does not usually have the subtlety of Japanese food, but it was good nonetheless.

And yes, Chicago DOES need a good ramen stand!

We also need Korean kimbap!

rickvaughn wrote:Funny, I happened on Hakata ramen purely by accident. Never knew there was such a thing until 2007.

I ran into a few English teachers from Korea the few times I passed through Fukuoka. Another spot to hit is the bakery in the main train station that is popping out fresh chocolate croissants at all hours.

Hakata (Fukuoka) is, as you say, lousy with ramen-ya (ramen stands). You sit down in a tiny shack on the street and rub shoulders with the young and hip along with the suited salarymen.

Fukuoka is particularly famous for ramen. I knew some Japanese people to take the bullet train there to eat at 4 or 5 ramen stands and come back home.

There'd be no problem establishing an LTH Nippon Edition.

While working in the South Loop I have eaten a few times at Tokyo Lunch Box.

Noodle (U- Dong)

While far from an expert on Japanese soup I am fairly well versed on soup in general and I though it was pretty good.

A fairly rich broth that was beefy, slightly sweet and a bit spicy. The ratio of ingredients was pleasing as well. Maybe a tad expensive but not that bad at all.

I like it. I imagine true ramen would have less meat and veg and thinner noodles.

Tokyo Lunch Box (Japan Food Express‎)
60 E Jackson Blvd
(312) 360-1555‎

rickvaughn wrote: We also need Korean kimbap!

As opposed to the kimbap we do have? Or are you just talking about downtown Chicago?

Kimbap is pretty ubiquitous on the north side of Chicago and readily available in Asian megamarts as well (though for some reason I've never found it in Evanston.)

Panther, I agree. I eat there a few times a month. I find it funny they call it u-dong. But, it's definitely not ramen noodles, they are udon. I usually go with the spicy vegetable noodles. I haven't really found a meat I like there, another good place on the other side of the loop for udon is Takumi, 555 W. Madison. The broth here is more homemade, and the meat is very tasty. I like this spot because they have a great bento box special for lunch.

Tokyo lunch box calls their udon noodles u-dong because that's the Korean pronounciation/spelling of udon. It's operated by Koreans. Which also explains the presence of spicy tofu soup on the menu.

I had the miso ramen for lunch today. After reading this thread, and reviews on Yelp, I was certainly forewarned, but was still hoping to be pleasantly surprised. No such luck.

It was just overwhelmingly salty. No discernible miso flavor. The noodles were so-so, but I was there right before closing; I suppose earlier would have been better, but still, unless they were hand-made, they couldn't possibly be good enough to redeem the brine masquerading as broth. And the $9 I paid for it was just unjustified. If I could have returned it and had them make me a pack of Sapporo Ichiban for $2-3, I might very well have considered it.

Next time I want Asian noodle soup in the Loop, I'll probably go to Tokyo Lunchbox for udon. The quest for good Asian food in the Loop continues...

On a side note, I'm very interested in going back to Macy's to eat at Frontera Fresca!

And:

Paul Tyksins wrote:http://www.worldramen.net/

this website rules!

Tried this place again. Miso ramen. Not very memorable but not terrible. And I had the pork bun for the first time. It was no Momofuku. The pork part was not very special, and the buns were cold and hard. It was kind of crazy how bad it was. It's sort of what I'd expect from a fast food joint at O'hare airport. Sad. They spent the money to open this place, hired a famous chef, so why not make it good instead of just blah?

tex888 wrote:Tokyo lunch box calls their udon noodles u-dong because that's the Korean pronounciation/spelling of udon. It's operated by Koreans. Which also explains the presence of spicy tofu soup on the menu.

That's how it's pronounced in Japanese as well. There's a subtle hard G sound at the end of that word. I believe that most Japanese words ending in -on have that same pronuciation - futon, Nikon.