ATHLEISURE LIST: West Village, NYC
RAMEN MISOYA
When the first Ramen Misoya opened in the East Village in 2011, it was the first restaurant in New York City to serve exclusively Miso Ramen – no shoyu, shio or tonkotsu styles of ramen.
and décor elements, and surprising 10foot ceilings that make the space feel open and airy. The two dining rooms (seating 30 total) feature exposed brick and white walls, tiled floors and different types of seating - banquette, booth, table and counter seating perfect for solo diners. And there is a large window that allows diners to peek into the kitchen.
They wanted to bring Ramen Misoya to the West side as well. To serve authentic bowls of ramen you have to make ramen broth from scratch – no shortcuts so a large kitchen is needed. This location is spacious and has a large kitchen to accommodate their authentic approach to making ramen. It is located speakeasy-style underground in a landmark building with a small sign above the stairs. Once guests descend and enter the first set of doors, a bright orange door leads to the restaurant's main dining room just a few more steps down, the design is sleek and modern, with a light color palette, blond wood furniture
AthleisureMag.com
Kome, Shiro and Mame miso are the three miso types that we use at Ramen Misoya. Kome and Shiro miso are made of soybeans and rice, while Mame is 100% soybeans. Kome is a standard miso and most people are familiar with its salty taste. Shiro is produced in the Kyoto area and, compared to Kome, it is milder and a little sweeter. Mame is very unique for its rich texture and darker hue because of its pure soybean paste.
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Issue 76 | Apr 2022
