There's no shortage of effort or money being put into Momi Ramen, housed in a tiny red brick building on a Brickell side street in the shadow of nearby condo towers.
The small eatery, sparse inside with columns of bamboo, steel moldings and decorations, and exposed brick walls, is planned to open early or mid winter. The owner and chef here is Jeffrey Chen. He declines an interview. Spokesperson Alex Ovalle said Chen wants the focus to be on the food.
This is the second Ramen-centric restaurant to announce an opening in Miami. Machiya, which offers ramen and Japanese comfort food, opened in the Midtown Mall mid October.
Ramen noodles and dumplings skins will be made in house. The menu is short and sweet, similar to the no frills Ramenyas, Ramen houses, of Japan. Some even have cult-like followings, which Chen surely hopes to gather.
Three types of ramen are offered: Tonkotsu, with a broth of boiled pork bones, chicken and bonito -- dried fish -- flakes; Miso, which is Tonkotsu broth with miso, the salty, nutty Japanese seasoning; and Shoyu, made with chicken bones, bonito and soy sauce.
Topping choices are braised pork belly or gyoza, handmade pork dumplings
She gave us little on his background, only that he owned a machine manufacturing company in Japan and has now shifted his focus to ramen. She wouldn't say where in Japan he learned to make the soup, only that he went there.
Toppings, one of the critical elements of ramen, include bamboo shoots, green onion, dried seaweed paper called nori, bacon bits, and a hanjuku egg, cook so their whites are hard like a regular soft boiled egg but with a creamy, partially cooked yolk.
The only aberration on the menu is a "Pappardelle Ramen." Wide noodles made from wheat flour are topped with Nameko and Shiitake mushrooms with Tonkotsu broth.
The menu is "easy and simple," Ovalle said. We'll "make fresh noodles every day.
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Chen also owns the lot next-door, which was being built out for a traditional yakitori, Japanese barbecue, restaurant.
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