Skip to main content

Ippudo NYC

We finally make it to Ippudo after having drinks and fries at Frying Pan. Of course, the first thing we do is down a few shots of sake! Check out the ramen underneath the bar counter's glass! Who would have thought instant ramen could be used as decoration?

One of my friends orders this and for the life of me I cannot figure out what the heck it is but check out how cute it is!

We also get the philly cheesesteak eggrolls and hirata buns, which are very popular with all the carnivores in the group. 

The hirata buns are heaven in your mouth. There really isn't enough to go around so get your own! Some people say they are better than momofuku's version. I think it's different. Not as sweet, for sure.

As for the veggie lovers in our crowd, the agedashi tofu is one of the most clean and popular starters. It still doesn't beat Raku's version but it comes a close second to me.

The Tan Tan Ramen is the special ramen so I have to get it. I love the peanuts and spiciness of this ramen. While it isn't my favorite, it really hits the spot. I get extra pork belly and egg and it is completely worth it. It's nutty, spicy, with a giant kick. Although I initially came to get the Akamura Modern, I always end up ordering the Tan Tan Men when I see it on the menu to compare it to others.

I taste my friend's Akamura Modern and it is definitely the bomb. I'm going to get it next time I go. The broth is the donkatsu broth and the red circle is a spicy miso paste that reminds me of good old gochujang. It apparently is what gives this ramen the umami taste. Gochujang is what gives my cooking some umami taste!

One of my friends orders the Shimomaru Hakata Ramen, which smells and tastes porkier than the Akamura modern. It's usually topped with scallions, sesame seeds, ginger, mushrooms and half of a soft boiled egg. The chashu is thick but melty at the same time. If you're a fan of Hakata Ramen, this is for you.

For an extra $2 you can get extra noodles but we are all saving room for dessert. After all, we are going to be hitting a few more spots that night.

The first dessert of the night is The Lady M Crepe Cake. It is out of this world. If you look closely you can see all the millions of layers of crepe that make up this cake. I wish I could take a better photo of it but the ladies are hungry and the low light isn't a great condition (and my flash is broken). Also, sometimes the company takes precedence over being the best food photographer. This is one of those cases.

(212) 388-0088
East Village 
65 4th Ave
New YorkNY 10003

Ippudo on Urbanspoon
1 comment

Popular posts from this blog

Donut Friend & Town Pizza - York Blvd, Highland Park, CA

First, Donut Friend - a DIY donut house. They also have some on their list that are already made. I like ordering off their menu because well, they spent a lot of R&D money to make sure some of these ingredients work together. When left up to my demise, the donuts I create end up tasting off. 
My favorite off their menu is the Jets to Basil and Nutella Vision. This one below is neither of these. I don't even quite remember which one this was but it contained reese's pieces and it wasn't as good as the two aforementioned donuts.

You end up ordering at the cash register but the setup looks almost like you order it when you walk up to it and follow the donut maker to the cash register. That is not how it works here. You just order at the cash register and someone makes it for you (and you're allowed to watch this person make it for you). Yes, it is a confusing set up and I get annoyed as well. 
Another place we go to frequently just because it is convenient and becau…


"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready.

In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it).

The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's breast&…

Making Mocochinchi

I get really excited when I can think of a food or drink that is solely Bolivian. I admit there isn't too many Bolivian dishes that are not influenced by the many countries that it borders. Even the Saltena, Bolivia's most famous empanada looking pastry comes from a woman who came from Salta, Argentina, to Tarija, Bolivia. 
So when I'm researching Mocochinchi, my favorite childhood and now adulthood drink, made from dehydrated whole peaches, sugar, and cinnamon, and I find that it's a "Bolivian"drink, I get really really excited. Bolivia Bella goes on to describe regional favorites. 
In Santa Cruz, you can buy the dehydrated peaches in the open markets. I snag a pound of dehydrated peaches because you really can't find these in the U.S. except maybe in Miami or Virginia, where there is a huge population of Bolivians. Using sliced dehydrated peaches don't really work for this particular drink because the fun is eating the reconstituted peaches afterwa…