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BEST RAMEN AT MISOYA

A new restaurant will open this weekend. Misoya at 129 second ave.( near st. marks)
I had the opportunity to sample the food pre- opening. They focus on miso based ramen. Miso is so healthy. I liked the kome style better than the shiro. However, both were excellent. The kome had "fuller" flavor. The noodles were wavy and perfectly prepared. The broth was also perfect. The ramen here is far superior than other ramen places in NYC. Most are not Japanese even though they have Japanese names. IMHO Ippudo was my favorite up until now. Misoya's ramen I thought was better than Ippudo's. The prices here are more reasonable as well. They do not have an extensive menu. They have gyoza, which were really good. They have a hijiki tofu dish which was OK, but nothing special. The pork katsu was excellent. The seared tuna salad was very good. They will be adding new dishes I am told. I would certainly try any sashimi oriented dish, as the staff has alot of past experience with sashimi and sushi. The restaurant is Japanese owned and operated. The ramen is exceptional and the recipe is from very famous Japanese recipe. The place is small, the cooking is done downstairs. They are open for lunch, dinner, and stay open late( until midnight). I hope they add pork bun or chicken bun to their menu.

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Ramen Misoya
129 2nd Ave, New York, NY 10003

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  1. So this is what is going in the old Nori space? I really like Nori (except for the one time when they mismade an order for me and gave me crab which I'm highly allergic to, but I digress). How did you get to eat at the pre-opening? I look foward to another ramen option.

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    Nori
    129 2nd Ave, New York, NY 10003

    1. From a Village Voice blog post (blogs.villagevoice.com/forkintheroad/2011/09/ramen_misoya ), it sounds like the owner of Nori has set up a shop of this company- http://www.misoya.net/ .- which offers recipes, business models, etc. for setting up a miso ramen franchise....Ramen, gyoza, sashimi, katsu, pork buns...????...Hopefully they will concentrate on the ramen. And hopefully it won't go the way of Ramen Setagaya.

      1. I know this is a digression from your post but why do you say that miso is so healthy? Tasty for sure and I love all the things it goes into - soup, dressings, etc. But its tremendously high in sodium and not at all low fat. Put a scoop of miso into an already salt laden broth and you're probably at double the recommended salt intake for the day. Doesn't stop me from having ramen, but like Ivan Orkin said - don't kid yourself that ramen is healthy food.

        3 Replies
        1. re: Bkeats

          On another note - I will add Misoya to my list of places to try. How's the ramen compare to Totto, Hide-chan or Santouka?

          1. re: Bkeats

            The recipe on the corporate website lists two types of chicken fat as the first two ingredients in the broth. Actually the whole rise in popularity of shio ramen is a result of its' real and/or percieved, healthier value option vs. tonkotsu and miso soups.

            1. Very interesting, a branch of Misoya has also opened in Northern California in Santa Clara (silicon valley to be exact).

              According to a friend's review (not CH), the Santa Clara location's menu:

              1. Hokkaido style of miso:

              - Kome-miso ramen basic

              - Kome-miso ramen with cha-shu

              - Spicy Kome-miso ramen

              - Kimuchi Kome miso ramen

              2. Kyoto style of miso:

              - Shiro miso ramen basic

              - Shiro miso with Cha-shu

              - Shiro miso Vegetables Yasai

              - Shiro miso ramen Spicy

              - Shiro miso ramen Kimuchi

              3. Nagoya Hachyo style:

              - Nama miso ramen basic

              - Nama miso ramen with Cha-shu

              - Nama miso with Vegetable Yasai

              - Nama miso Kara Age (fried chicken)

              2 Replies
              1. re: K K

                That's from the Yelp review, right? On the corporate website, it describes some of the different miso used- but it's a little different:

                Edo-mai Miso- "Beloved taste of Edo-ites, mildly sweet rice miso". This may be the one called "Kome" mentioned above by OP. "Kome" means "rice"...Edo is old name for Tokyo.

                Hokkaido (dark) Miso- "Blend of Sado Island and Nigata miso, salty, red miso with mild spiciness." Most places would call this "aka-miso" I think. I guess this is made with rice as well.

                Shinshu (old timey way of referring to Nagano Prefecture) Mild Dark Miso- Blend of light and dark miso, slightly sour, and fragrant." Never heard of this stuff.

                Kyushu Mugi Miso- "Warm climate, well-ripened sweet tasting miso from Kyushu, made from wheat. Light to dark red color" Never heard of this stuff.

                ..Kyoto is known for white (shiro) miso such as sweet saikyo....Nagoya is famous for miso in general. Hachyo miso is made from only soybeans and mildler than others.

                1. re: Silverjay

                  Thanks for the corporate website explanation, very helpful.

              2. this sounds exciting