Mu Ramen

Long Island City isn’t the easiest place to get to, and it’s not a food destination per se.  Some places serve as a good reason to venture out to a neighborhood less traveled.  Mu Ramen is one of those places.

I remember visiting them years ago when they were just a pop-up inside of a Long Island City bagel shop in some warehouse-y stretch by the water, and there was already this rare sense of comfort and wonder about the food.  Ippudo is reliable and reliably busy, Setagaya is a dive, Takashi is pure indulgence – those ramen spots have their feel and familiarity.  Mu has a sense of refinement, sureness about its craft, and confidence in turning up the details and luxury in its versions of things you think you know.

Look at the beautiful uni.  And ikura.  And under that pile of rich umami goodness some nori rice and spicy tuna and rice.  Fresh AF.Houseofhaos Mu Ramen LIC New York Uni Ikura Rice And fried chicken wings stuffed with foie gras.  A little decadent, delightfully crispy without being gummy or over-breaded or oily.  A little dangerous to bite into because the foie gras is pretty hot.  Delicious though.Houseofhaos Mu Ramen LIC New York Foie Gras Stuffed Chicken Wings This deeply satisfying shoyu duck broth.  So good.  Interesting to have a non-chicken clear broth.  The duck broth is gorgeously rich without being fatty, bright and complex, something you just want to keep sipping on a chilly day.  The runny egg, creamy, just melts in your mouth.Houseofhaos Mu Ramen LIC New York Duck Broth Shoyu house-of-haos-mu-ramen-lic-shoyu-duck-closeupI don’t remember what this tonkotsu-looking bowl was – maybe the Mu Ramen?  At that point, my mind was already a little mushy from deliciousness.


Mu Ramen (menu)
1209 Jackson Ave, Long Island City, NY 11101

New York Ramen Quest 1.0

In the past year or so of New York City life, I’ve made a small pilgrimage around the city to try some of New York’s finest (and most hyped) ramen offerings.  As you’ll see, I’m still missing quite a few notable exceptions (Ganso, Takashi, Chuko, Minca, Yuji, Ramen.Co, and mainstays like Momofuku and Menchanko Tei), but here are my favorites to date, in general order of preference.

Ramen Sanshiro (open late-nite only, 249 E 49th St, near 2nd Ave, Yelp, Google Maps)

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In a ramen landscape overcrowded with rich, tonkotsu-driven broth, Sanshiro’s late-night shio ramen is a tremendous breath of fresh air.  There’s a nostalgic fragrance to the soup (for me at least), intensely satisfying and full of umami, chicken broth that manages to be flavorful without being greasy or reliant on onions.  Running on fumes or adrenaline after a night out, or just getting into the city post-commute, the bowl can conquer a midnight craving without completely destroying your ambulatory capabilities in the way that a heavy dose of pork bone on high heat would.  The noodles are half-way between the angelhair’d twirls of Hakata-style ramen and the thick, springy curls, accompanied by a runny half-egg and a slice of deeply caramelized chashu pork.

Hide-Chan (248 E 52nd St, near 2nd Ave, Yelp, Google Maps, website)

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Like Ippudo, the noodles here are the distinct Hakata-style, thin and hard, much the way I prefer my ramen most of the time.  I didn’t care for the black garlic ramen that I had on my first visit here, but I gave this narrow second-story shop a second chance.  On my next stop, I ordered the Kogashi shoyu katsuo ramen, which was deliciously fishy (katsuo is bonito) and light, almost sweet.  I added a seasoned egg, bamboo shoots, & chipped garlic (these are good, in moderation) to go along with two fatty discs of chashu.  I realize that my top two choices are not tonkotsu-based, but lighter broths are more in my wheelhouse.  Perhaps it has to do with a brainwashing from Chinese noodle soups, which predominantly feature lighter broths, but without getting too Freudian in my self-analysis, I just emphatically enjoy a powerfully flavored soup that doesn’t feel like a gut punch of fat.

Mu Ramen (tbd, Long Island City, Twitter, Menu)

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Lest I forget my manners, nobody puts baby in the corner.  By baby, I mean tonkotsu pork broth ramen, and I don’t know what I mean by corner, but Mu Ramen’s Tonkotsu 2.0 is a pretty tasty version.  The broth is a two-day labor of love, with some ridiculously scientific hodge-podge of pork parts (not to say that the Japanese chains’ versions aren’t).  My broken-record appreciation for a lighter-bodied tonkotsu is a key reason for why I liked Mu so much – I had room enough after a pork belly steamed bun, some shishito peppers (with yuzu salt), and a bowl of Tonkotsu 2.0 to walk back to the deserted L stop, which is not something I could say with a bowl of Akamaru Modern.  The pork jowl makes for a great alternative to traditional chashu, and much preferred (stemming from my early ramen-crazy days in Los Angeles getting fat on Santouka’s special pork) I had a bowl when Mu Ramen was still in pop-up mode in Bricktown Bagels in Long Island City (they are currently prepping a brick-and-mortar location of their own).

Now, there are quite a few other bowls I quite enjoy and have gotten multiple times, since the above places are sometimes a bit hard to reach, especially now that I live in Hell’s Kitchen.  They are: Continue reading