Now on to the cocktails, all perfect for the summer heat, beginning with this beauty, the Frozen Mint Mimosa, blending Prosecco with frozen yuzu, passion fruit and mint… You all know I’m not the biggest fan of tomatoes, but even I finished every drop in this bowl… With a broth made from kelp and vegetables, thickened with soy milk, topped with “char siu” roasted tomatoes, fresh cherry tomatoes and a herb bouquet. The last of the new creations is a vegetarian ramen, their Summer Tomato Soy Ramen… Taking a little inspiration from popular Japanese ramen chain Afuri, this bowl is filled with light chicken broth, sous vide organic chicken breast, lime, jalapeno, arugula and fried burdock and lotus root… Next up is his Citrus Organic Chicken Ramen… Boy, does he pull it off.Īnd the bouncy, toothsome noodles are handmade to his specifications… Each and every one is a winner! Here’s a look…įirst up was Wagyu Steak Ramen, my favorite of the three new bowls you’re about to read about…Ī slow-cooked chicken broth (yes, chicken) with grilled A5 Miyazaki beef, spinach, Brussels sprouts and a crispy cheese hash brown! Chef explained that the concept here is to take the components of classic meal you’d be served in a New York steakhouse and recreate them in a ramen bowl.
I’ve been a few times since moving back to NYC, and last week, Chef Koji kindly invited us down to try his new summer menu, which introduces three new eclectic ramen dishes, and four cocktails to pair with them. But last year he moved to Chelsea to open Roki Le Izakaya, a “Japanese brasserie” serving Japanese small bites with European influences, and he’s been packing the place on a nightly basis.
For years he was the driving force behind the impossible-to-get-a-table-at Hakata Tonton in the West Village. Koji Hagihara is one of the best chefs in New York City.