Momosan Seattle, owned by Chef Morimoto, is undoubtedly one of the best ramen shops in the city.
Starting this Friday, August 14, the ramen spot will be reopened for dine-in service in addition to takeout and delivery.
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Chef Morimoto, best known as the Iron Chef, is the proud owner of sixteen restaurants all over the world. With Morimoto’s skill and notoriety, Momosan Seattle shot to the top, quickly stealing the hearts and tastebuds of Seattleites.
Momosan Seattle has not yet released the hours or menu for the dine-in service, but we believe that their four classic ramen types will remain as staples of the new dine-in menu.
The four ramen types include the following:
Tonkotsu at Momosan is made with a combination of 70% pork bones and 30% chicken bones, which are boiled for 12 to 14 hours. The noodles used are classified as “temomi” noodles, which have both thick and thin segments to help grab onto the soup. Toppings include braised pork belly chashu, aji-tama soy egg, takana, kirurage mushrooms, toasted nori, and homemade garlic oil.
Tokyo Chicken Ramen
According to Chef Morimoto, when Tokyo locals think of ramen, they think of a light, soy-based ramen. Momosan combines chicken soup with a soy “tare” seasoning, resulting in an easy-to-drink soup. Toppings include steamed chicken, aji-tama soy egg, menma bamboo shoots, seared garlic chives, kikurage mushrooms, and toasted nori.
Momosan Tantan fuses Japanese and Malaysian flavors. The dish originated in China and features a tonkatsu soup and sesame base mixed with coconut milk, chili paste, and red curry paste. The overall flavor is much like a spicy coconut curry with rich pork flavors. Toppings include pork chashu, red miso ground pork, aji-tama soy egg, cilantro, scallion, and chili thread.
Unlike traditional ramen, Tsukemen is served in two bowls. One bowl is filled with hot soup, while the other contains chilled noodles and toppings, ready to be dipped into the broth. When dipped, the thick noodles grab onto the seasoned soup, creating the perfect bite. Toppings include pork chashu, menma bamboo shoots, aji-tama soy egg, takana mustard leaf, garlic oil, toasted nori, and lime.
We can’t wait to catch the energetic chef in action, as he’ll be in Seattle launching the lunch service on January 20.
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Stay tuned to Momosan Seattle’s social media pages for the final menu reveal.