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Hiyashi Chuka in NYC

Heat wave weather always has me looking for hiyashi chuka, the chilled ramen and assorted veggie dish traditionally prepared on hot days.
Anybody have a favorite place that prepares this dish? Particularly looking for one that delivers to Midtown or the FiDi.

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  1. Saburi (Lex, between 30th and 31st) serves one.

    I believe Hide-chan Ramen (52nd St, near 2nd Ave) also serves a version, although if memory serves correctly, the broth is not cold.

    Neither place delivers, I'm afraid.

    1. Sapporo on 49th St. has it and it's decent.

       
      1. Totto has a chilled ramen. No deliveries, but they're in midtown.

        1. Delivery of ramen? Heck, most of the places I go to won't even do take out. Really wish they would. I would rather have ramen that's not at perfection due to the delays of delivery than no ramen at all. Sapporo's hiyashi sucks now. Used to be pretty good but its shrunk and the toppings have gone blah. At least for the to go version.

          10 Replies
          1. re: Bkeats

            In order to deliver ramen here, they probably need to import the special delivery bikes from Japan- the ones with the stabilizing harness on the back to ensure there is no spillage.

            Pretty much any Japanese ramen shop will do a version of hiyashi-chuka. I've never had any that blew me away. Last couple years have had renditions at Terakawa, Misoya, and....somewhere I'm forgetting... We usually buy the kits at Sunrise and make it at home ourselves. You can pack everything easily for lunch and keep it in a fridge before you eat it.

            1. re: Silverjay

              Ok, bit more information. Picked up the summer food section of Japion free paper:

              -In Midtown, Yakiniku Gen is doing a reimen (chilled ramen noodle) bowl with thick noodles, housemade nappa and cucumber kimchi, and thin slices of apple, nashi, and watermelon. The light broth is made from beef and pork bones. You can opt for meat and add your own amount of sesame oil and/or vinegar.

              -Also in MT, Ariyoshi is offering what looks like a pretty standard hiyashi-chuka.

              -As mentioned, Sapporo is doing one for $10.

              -On St. Marks, Ramen Setagaya is doing a $9 hiyashi-chuka. Looks standard with pork egg, cucumber, etc. They are also doing a vegetarian version and a spicy version with a housemade sauce.

              -Terakawa is doing a crazy ramen with a bunch of fresh veggies, egg, and hunks of fried chicken with a housemade sauce comprised of shoyu and ra-yu. Actually, it's not clear that this is a chilled dish. Might be warm actually. It's touting the "stamina" value for the hot summer heat with lots of protein and vitamins.

              1. re: Silverjay

                Yakiniku Gen's reimen was like a cross between Korean naeng myun and Morioka reimen. Incidentally, its lunch specials were pretty good deal!

                 
                1. re: kosmose7

                  Ah yeah, Morioka reimen. I'd never heard of that. Looks refreshing. Sounds like it is an Iwate Prefecture specialty....BTW, do you have any naeng myun recs in Manhattan? Like places that make their own noodles? I was on the hunt for these years ago http://chowhound.chow.com/topics/413457 . I had a good bowl at You-Chun on 36th back then, but they have long closed. I tried some at BCD Tofu the other day and they were nothing special.

                  1. re: Silverjay

                    Soma by Nature, in the FiDi, says they're going to do naeng myun in August. Claims it didn't sell well in the past, but they're going to give it another chance. Since their bibimbaps and lunch boxes are above-average, I'm hopeful their naeng myun will be good.

                    1. re: Silverjay

                      Gagnam, in Hanover Square, has naeng myun now. I'll try it tomorrow and report back, perhaps with a photo.

                      1. re: famdoc

                        Ah, good news for other folks...I'm looking for 32nd St. area myself.

                      2. re: Silverjay

                        Yes! I like Morioka reimen very much. :)

                        As a Korean, I have not yet found good naeng myun in New York.... Gaonnuri used to have pretty good naeng myun right after they opened last year. I tried their naeng myun again last week and it drastically dropped in quality and tasted very generic, although other dishes were still good.

                        1. re: kosmose7

                          yeah, other Koreans I know say the same thing.

                          1. re: Silverjay

                            naeng myun is awful in manhattan, need to go to you chun in flushing or in NJ if you want reasonable naeng myun

              2. I had the Hiyashi Chuka last night at Rei Rei Ken. They changed the contents as there is now fresh tomato compared to the former sun dried tomato and they added crab stick. Still it was refreshing in the heat

                1. I tried the Hiyashi Chuka at Sapporo last night and it was just okay. I'm sure there must be better out there. Hide Chan did not have it on the menu this week either.

                  1. I don't ask for much from my hiyashi chuka, so Sapporo usually does it for me. However, it appears Tabata ramen has an expanded menu of cold noodle offerings. http://midtownlunch.com/2013/07/24/ta...

                    1 Reply
                    1. re: fooder

                      I love Tabata's Hiyashi Tan Tan. So flavorful. And the nice thing is, I don't have to wait on line, although the place is quite crowded most of the time. I also like their "Pork Nira Niku Itame (Stir-fried leek and pork), which Tom makes better than the owner, IMHP, lol.

                       
                       
                    2. A place called Nikai has just opened on 3rd and 51st. They are offering a hiyashi chuka. Their English ad says "Our ingredients are embellished with variety of herbs and garnishes to add a modern dimension to what is normally traditional". There's a 20% off coupon in the English language Japan related ad-rag called Chopsticks NY.

                      3 Replies
                      1. re: Silverjay

                        Yes! It was opened by the owner of Korean restaurant "Chom Chom" but the chef is a Japanese, I heard. I haven't tried the place yet.

                        1. re: kosmose7

                          Just reading around he apparently owns Treehaus, the place on the first floor. Nikai means second floor actually...Seems like they may serve sushi as well...

                          1. re: Silverjay

                            Oh I see!
                            There must be another 'Nikai' on 51st St. Ha ha...
                            http://www.yelp.com/biz/nikai-japanes...

                            The one I was talking about is on 56th St.
                            They transformed Chom Chom's former upstairs banquet room into a sepearate restaurant, Nikai (二階). Both Chom Chom and Nikai are on 56th Street.

                      2. Can't believe no one mentioned Jin Ramen in Harlem, literally adjacent to the 1 train at 125 St.