Machiya's Tokyo ramen
Machiya's Tokyo ramen

Location Info


Momi Ramen

5 SW 11th St.
Miami, FL 33131

Category: Restaurant > Asian

Region: Brickell

Machiya Ramen Noodle House

3250 NE 1st Ave.
Miami, FL 33127

Category: Restaurant > Noodle Shop

Region: Midtown/Wynwood/Design District


4740 NE 2nd Ave.
Miami, FL 33137

Category: Restaurant > Asian Fusion

Region: Midtown/Wynwood/Design District


9700 Collins Ave., 107
Bal Harbour, FL 33154

Category: Restaurant > Contemporary

Region: North Dade


Momi Ramen: 786-391-2392; Wednesday through Sunday 11 a.m. to 2 a.m.

Machiya: 786-507-5025; Sunday through Wednesday 11:30 a.m. to 11 p.m., Thursday 11:30 a.m. to midnight, Friday and Saturday 11:30 a.m. to 2 a.m.

Shokudo: 305-758-7782; Lunch Monday through Sunday noon to 3 p.m.; dinner daily 5:30 to 10:30 p.m.; happy hour Monday through Friday 5:30 to 7:30 p.m.

Makoto: 305-864-8600; Sunday 11:30 a.m. to 10 p.m., Monday through Thursday 11:30 a.m. to 11 p.m., Friday and Saturday 11:30 a.m. to midnight.

During my interviews with chefs and industry insiders about ramen, I heard a variety of opinions on broths, noodle selections, and Miami's nascent ramen scene. A few minutes into the conversations, though, they all piped up with the same question: "So, have you been to Momi yet?" Chen's strategy seems to be working.

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"At my restaurant, ramen is just one dish out of a menu of 30 items," Okuwa says. "We sell only 20 or 30 bowls a day. If ramen is not consistently getting ordered, we would be wasting all that fresh noodle."

This article is a follow up from the one announcing they were going to open one in the first place. I predicted Ramen itself would bomb, and 20-30 bowls of noodles a day proves there simply is no market for it. They have to have so many more options on the menu to keep the doors open. These facts leads me to question, fresh Ramen noodles mentioned in the article ? Why ? Selling 20-30 bowls of Ramen a day, FCOL, many of the restaurants lie about what they serve as freshly made as it is, send them behind closed doors ? I wouldn't accuse this chef/establshment of doing it, but there are pallets of boxes of Ramen noodles sitting around at just Wal-Mart alone that go uncooked. There's so much Ramen noodles sitting around every Chinese grocery it's not even funny. And how long does it take to actually even just microwave Ramen noodles ready to order ? So why would any restaurant even make it's own fresh Ramen  noodles is my next question ? I mean unless you were trying to sell the show of the poor sob that has to make it by hand as an attraction like a theme park ? How long would anyone watch ? Put a tv up and broadcast a football game or something if patrons are waiting to be seated.


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