Mr. Taka Ramen
: Pork broth, spicy sauce, sliced pork belly, scallions, kikurage mushrooms, soft boiled egg and fried garlic at mrtakaramen in Lower East Side NY
: Aburi #Mentaiko (marinated roe of pollock ) over rice at mrtakaramen in Lower East Side #NY
About 9 different types of ramen here and we tried two. One was : YUZU SHOYU RAMEN : White soy sauce flavored chicken broth with Yuzu citrus, sliced pork belly, scallions, seaweed, bamboo shoots and radish sprouts, Ajitsuke egg at mrtaka in #LowerEastSide NY
one of the best tonkotsu bowls in town
Mr. Taka is easily one of the best bowls of tonkotsu I’ve had in NYC. The thick, rich pork broth manages to be full of porky flavor without going overboard with the salt content or overpowering you with too much garlic. It’s velvety smooth – no off-putting textures, which can sometimes happen with thickened broths.
The meat quality is awesome. Super soft with a good char on the outside of each slab. It falls apart between your chopsticks. So good. I recommend getting an additional slab, since your bowl will only come with one if you don’t.
The noodles are the straight kind, not wavy, and if you order the spicy version you get a soft boiled egg and a normal sized blob of spicy paste that won’t overrun the entire eating experience with heat.
I highly recommend this joint for all your slurping needs. It really is as close to perfect as you’re going to get.
Mr. Taka Ramen
Got to try the new mrtakaramen last night! Loved this shiro , made from white soy and chicken broth with bright notes of yuzu citrus. I really liked the sunnoodles in this bowl that seemed to be speckled in color, similar to Ivan's buckwheat ? Chef Takatoshi Nagara worked previously at Bigya Ramen, named by michelininspectors as one of the top 20 in Tokyo. A great addition to the LES. Thanks for the invite cutiepatroller! Fun to hang restaurantfairy littlemisslocal
Mr Taka Ramen, Lower East Side
Over the past few months, new ramen shops have been popping up all over NYC! Located on the Lower East Side, Mr Taka Ramen is a collaboration between Chef Takatoshi and Chef Takayuki, both hailing from Japan, of course. The interior is your typical ramen-ya: lots of wood, clean, minimal, light, and airy. There was no wait at lunchtime, but I’ve heard about the 30 minute wait for dinner. P.S. Mr Taka is cash only.
I visited Mr Taka with fellow food blogger, Ron of Gratuitous Foodity, and while I waited for him, I munched away on the sweet potato tempura ($7). Purple Japanese sweet potato with three dipping sauces: wasabi mayo, a gingery soy sauce (?), and spicy mayo.
The tempura was pretty decent, and the purple color of the sweet potato was a fun touch, but the sauces were the best part. Unless you’re very hungry like I was, I would recommend sharing it with a friend as it’s quite filling. Don’t wanna be too full for the main attraction.
Ron got the spicy tonkotsu ramen ($16) with extra noodles ($2). I was surprised that they used thin noodles here. Pork broth, spicy paste, spicy oil, sliced pork belly, pulled pork, scallions, kikurage mushrooms, bean sprouts, sesame seeds, soft boiled egg, fried garlic. Even though my tonkotsu eating days are far behind me, I’ll admit that this was a good looking bowl, and according to Ron, it tasted pretty good too.
I got the vegetarian ramen ($15), which is listed as on the menu as vegan friendly. I checked with the waitress, and she confirmed that the noodles are egg-free. So you if you say no to the egg topping, this would be vegan! I was tempted to go spicy since it was such a chilly day, but opted for the regular version to get a better taste of the broth on my first visit.
Mr Taka does a vegetable broth with soy milk mixed in for extra richness. Unlike other soy milk broths I’ve had, this one was not bland at all. Quite the opposite in fact. The frothiness due to the oil in the broth is a bit odd, but hey, that’s why it tastes so good. Visually, it could use some improvement. Maybe the spicy version has some extra color to spruce it up?
The thick, wavy noodles were okay, but I would have preferred them to be more al dente. They’re pretty generous with the toppings, which included avocado, zucchini, tomato, mushrooms, tofu, leeks, and scallions. Pretty tasty overall. The mushrooms and zucchini were especially salty, but go well with the milky broth and plain tasting noodles.
Mr. Taka Ramen
The Yuzu White Shoyu Ramen at Mr. Taka mrtakaramen is light in flavor, bringing more attention to the wonderful buckwheat noodles. But I came for yuzu and only a hint of it was in this broth. Great sharing a meal with inquisitive_eating (follow her cuz she's quite a ramen expert) Shout to savorysweetlive hungryrabbitnyc --- List of NYC's best Ramen: foodmento.com/list/398
Tabasaki Karaage (Fried Chicken Wings) at Mr. Taka mrtakaramen is phenomenal! I've never eaten around bones so cleanly! mento // shout out to unbuttoningpants hellomissmona
Vegetarian Ramen at Mr. Taka mrtakaramen has excellent noodles and an interesting vegetable & soy milk broth. Skip though if you're looking for bold flavors. // shout out to houseofhaos bypattylee
Mr. Taka Ramen
New Ramen shop patrolling with girls :) About 9 different types of ramen here and we tried two.
TEBASAKI KARAAGE : Japanese fried chicken with a sesame soy sauce
: Pork broth, spicy sauce, sliced pork belly, scallions, kikurage mushrooms, soft boiled egg and fried garlic
: Aburi #Mentaiko (marinated roe of pollock ) over rice
YUZU SHOYU RAMEN : White soy sauce flavored chicken broth with Yuzu citrus, sliced pork belly, scallions, seaweed, bamboo shoots and radish sprouts, Ajitsuke egg
Mr. Taka, LES, NYC
What started as a shared dream in college for two friends has culminated in the opening of the brand new ramen shop on the Lower East Side.
Mr. Taka on Allen Street takes its name from Takatoshi and Takayuki, both of whom bring their mutual love of ramen from Japan to New York City.
Chef Takatoshi’s spent several years traveling throughout Japan learning about the different kinds of ramen which led to his stint at Tokyo’s Bigiya which is now a Michelin restaurants in Japan. All of this experience has translated to him overseeing the kitchen at Mr. Taka where he does all he can to procure the best possible ingredients for his bowls.
The main emphasis is on shoyu (soy) ramen with their signature “Yuzu Shoyu Ramen” with seaweed, bamboo shoots, sliced pork belly (or chicken), and scallion being one of the best bowls they serve.
I was less impressed by the “Spicy Tonkotsu”, which seemed to be lacking body and depth though the level of spice was rather notable. We also sampled a few of the appetizers, none of which I found too remarkable. The noodles are custom-made by Sun Noodle which is always a good sign.
Mr. Taka has already become a hotspot downtown and the buzz has long lines forming at peak hours already. I think Mr. Taka has great potential and will soon take its place alongside the countless popular ramen shops downtown.
Here is some of what we ate:
Japanese-style chicken wings The Jikasei – Gyoza
Miso Ramen Mentaiko Rice
Spicy Tonkatsu Ramen