I found Momosan by pure coincidence, when the peak of my ramen cravings happened to coincide with me, just walking by the ramen restaurant on Lexington. At first glance, Momosan looked more upscale compared to your average ramen shop, so I checked the menu prices before lining up. Most bowls were around $20, not too bad for New York City, so I was in.
To me, ramen is the ultimate comfort food, and I usually go for the heavier tonkotsu broth made from simmering pork bones for many many hours. This was also what I ordered at Momosan, but it turned out that their tonkotsu is rather different from other tonkotsu-ramen I’ve tried.
First of all, the tonkotsu broth at Momosan is made with 70% pork bones and 30% chicken bones which reduces the cooking time to twelve to fourteen hours (as compared to +20 hours). Tonkotsu fans would also notice that the usual milky, light golden broth has a slightly more translucent, slightly darker appearance at Momosan, and the flavor might be a tad milder. At the time I dined at Momosan, I wasn’t aware of the different way they make the tonkotsu broth, and to be honest, I didn’t really notice any difference there and then. Though I really liked the tonkotsu at Momosan, and I liked it for the same reasons that usually make me fall in love with a tonkotsu broth; the rich and creamy umami-packed flavor and a good topping-to-broth ratio. The noodles at Momosan are so-called temomi noodles, which are characterized by thinner and thicker segments along the length of the noodle, and which apparently are better at soaking up soup. The charshu (pork slice) was thin and fatty, just like I prefer it to be.
All in all Momosan is a solid place for ramen, and well worth a visit for a weeknight ramen dinner.
Momosan is led by chef Masaharu Morimoto, who is a Japanese chef, widely recognized for his appearances as an Iron Chef on the Japanese TV cooking show “Iron Chef” and its American spinoff, “Iron Chef America.” Born on May 26, 1955, in Hiroshima, Japan, Morimoto has made a significant mark in the culinary world through his innovative approach to cooking, which often incorporates elements of fusion cuisine. His style reflects a blend of traditional Japanese culinary techniques with international flavors, showcasing his vast experience in global kitchens. Beyond television, Morimoto has expanded his culinary empire to include a range of restaurants worldwide, offering a variety of Japanese and fusion dishes. His ventures extend into merchandise, including kitchen products like knives, miso soup, ramen, and even his own line of Morimoto Whiskey.
Momosan, 342 Lexington Ave, New York
