The famous ramen burger
Of Smorgasburg fame, a beef patty served on buns made of ramen noodles and topped with a secret sauce.
Yuji from Yuji Ramen (located in the Bowery Whole Foods) works to plate servings of mazemen, or brothless noodles.
Uni Miso Mazemen
Ramen noodles, topped with white miso, scallion, ginger, shiso, nori, and lime zest.
Hakata Tonton's Berkshire Pork Confit
Pork confit topped with a bracing relish of ginger and scallion.
Torishin Chicken Charsiu
Chicken is marinated in sake, soy sauce, sugar, and garlic, before being cooked on an electric grill. The same marinade is used on the eggs, and the medium-cooked eggs are plated alongside the chicken and thinly sliced scallion.
Quality Meats/Park Ave's Cheeseburger Onigiri
Triangles of rice encased a beef patty, then topped with sesame seeds and rounds of jalapeño. The cheese sauce on the side had a kick of brine alongside the expected flavor of American cheese.
Nobu's Shabu Shabu
Thin slices of beef were cooked in an broth of shiitake mushroom, kombu, and Parmesan; these were served alongside a jalapeño sauce, a shiitake mushroom, tofu, and a bundle of Japanese greens.
Blue Ribbon Sushi's Maki
Blue Ribbon sushi was serving made-to-order hand rolls filled with an option of four fillings: zuke tuna, miso salmon, spicy crab, and yellowtail with spicy crab.
Dassara Ramen's Szechuan Sesame Noodles
Cold noodles were tossed with sesame dressing, kimchi, and tofu, as well as carrot and scallion.
APT-13's Miso Cocktail
APT-13 was serving a dish of barbecue pork trotters, and to complement it, a sweet, balanced cocktail of shochu, miso, shiso, mint, lemongrass, honey, and pimentón bitters.
Nishimoto Trading Co. and Cocktails
Using three different types of Japanese alcohol, Nishimoto Trading Co. presented three different cocktails.
Ume Jello Shots
The first of these was a jello shot made with umeshu, then topped with gold leaf. The others included a nigori-melon drink and a strawberry nigori cocktail cut with whole milk.
Red Rooster's Ginger Cake
Red Rooster presented a petite red bean and ginger cake finished with yuzu cream and coconut.
Sobaya presented a soba-making demonstration to the beat of Japanese percussion.
Water is added and the mix gently kneaded until it comes together in a cohesive dough.
The soba dough is rolled millimeters-thin, and then sliced by hand to form the soba noodles.
The last of the rice flour is dusted from the noodles before they are put away for later use.