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


"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&…

Quinoa Soup

It took me nearly ten years to see Bolivia again. In my mind, I built up Bolivia to be this magical place where not only my childhood took place, but a place untouched by the evilness of industrialization, mass production, and globalization.

(Lomas de Arena: Sand Dunes, Santa Cruz, Bolivia)
Of course, a lot of things have changed.

(La Paz, Bolivia)
When I lived in Bolivia, I barely left my city, Santa Cruz. The cuisine of the altiplano (or the high altitude regions) is pretty different from the cuisine of the lowlands. La Paz, the capital, is dry, cold in the shade, hot in the sun, and you're basically living amongst the clouds. People here eat a lot more quinoa than they do in Santa Cruz. Most of the quinoa comes from the altiplano because quinoa is hardy and it can grow in high altitudes. The andes are the perfect place for quinoa to grow. During our trip to La Paz and the Salar de Uyuni, we had a lot of quinoa soup and cooked quinoa instead of rice. European backpackers rejoic…

Hangari Bajirak Kalgooksoo (or kalguksu)

My Korean friend and I came here a bit early to avoid the lunch rush and I'm so glad we did. By the time we were finished, there was a grip of Koreans waiting to eat. This is one of the best kept secrets of Koreatown right now and most people still haven't quite jumped on the Kalgooksoo bandwagon yet but they will once they have a taste of this doughy hand pulled noodles set in a delicious seafood heavy broth. 

Bajirak means clams and so I ordered the restaurant namesake's noodle dish (written out as "Manila Clam Kalguksu - $9.95 as of this writing) while my friend ordered the Spicy Seafood Kalguksu ($9.95 as of this writing). We also ordered a side of steamed dumplings (was a bit extraneous at $7.95 as of this writing).

My Manila Clam Kalguksu came out piping hot. The steam that rose from it engulfed my senses and I could smell all the wonderful sea creatures that died for me to enjoy their umami flavors. One stir into my noodles and I could see how the noodles were …