For years, seafood salesman Yuji Haraguchi supplied pristine specimens to the city's top eateries (Per Se, Marea) through True World Food. But the Japanese native dreamed of bringing a hot new style of Tokyo ramen—mazemen, a dry "mixed" version served without broth—to New York. Working his food-world connections, Haraguchi found support at Roberta's, where co-owner Carlo Mirarchi let him test out his noodles in the kitchen after-hours, and another partner, Brandon Hoy, hooked him up with the crew at café-bar Kinfolk Studios, who were looking for pop-up projects. In late January, Haraguchi starting dishing out bowls in the back of the joint Thursdays through Saturdays, while Frej, a modernist Scandinavian concept, set up Mondays through Wednesdays. The seasonal menu changes often, but recently Haraguchi served his curly ramen noodles, made by a friend in Los Angeles, topped with uni, miso, and a julienne of nori and shiso for one dish; and spicy tuna, chili flakes and pickled cucumbers for another.
|Venue name:||Yuji Ramen||Contact:|
90 Wythe Ave
|Cross street:||at North 10th St|
|Opening hours:||Thu 7pm–midnight; Fri, Sat 7pm–2am|
|Transport:||Subway: L to Bedford Ave|
|Price:||Average ramen: $9. AmEx, MC, V|
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