Salmon Cheese Mazemen
A tasting menu-sized portion; handmade noodles with a Camembert sauce, scallion oil, lemon and sansho pepper-cured salmon, and crisp salmon skin chips.
Chopped squid in a spicy sauce flavored with sesame served with orrechiette pasta made out of ramen dough.
Liquid uni and miso broth is inside the raviolo that comes topped with blood orange, tare, and sea urchin with shiso and orange zest.
East Coast oysters in a chilled, jellied broth served with hot noodles.
Pour It On
The jelliied broth gets poured over the noodles so it can melt.
Ready to Eat
The finished dish is cool but not ice cold—just warm enough to melt the broth into a sippable liquid.
Mussel shells get torched for the next course.
Each diner is presented with a French press filled with torched mussel shells, shaved bonito, and a mussel-chicken broth.
The noodles from Sun Noodle Company in New Jersey come hot lightly dressed with Japanese chili powder, scallions, and a touch of soy sauce.
Ready to Eat
You can pour the infused broth over the noodles yourself to eat them.
Miso-Roasted Vegetable Mazemen
If all vegan food were this great nobody would have any reason to eat meat ever again.
Egg and Bacon Mazemen
It's like a breakfast sandwich in a bowl. The egg is perfectly slow cooked in a water bath.
Daily Shoyu Ramen
Today's broth is made with monkfish head, lamb bones, and pork ribs. It comes served with shredded broiled salmon, seaweed, scallions, and noodles from Sun Noodle Company.