![]() ![]() There’s also a generous piece of chicken char siu, which soaked up the flavor of the broth. The sous-vide char siu is thinly sliced and easy to chew, with a look and flavor that are reminiscent of prosciutto. The velvety broth is brimming with umami, and the red onions and scallions add an extra oomph of flavor. Yes, seeing the bubbles was delightful, but tasting it was even better. I had their signature dish, the chicken paitan. Chicken paitan Bubble (AWA) Ramen at Thumbs Up Ramen Its open kitchen allows customers seated at the bench the chance to peek in and watch the whisking. ( Full disclosure: I received a free meal from Thumbs Up Ramen in exchange for an honest review.) The space is bright and sunny, with seating for 50. I was a guest at Thumbs Up Ramen in early July. View of the kitchen at Thumbs Up Ramen My First AWA Ramen Experience The result is a bowl of ramen that appeals to the senses: beautiful, fragrant bubbles that have a creamy but light texture and effervescent mouthfeel and work in harmony with fresh noodles made in Sun Noodle’s New Jersey factory. At the time a customer places an order, he whisks the broth in a bowl before adding the toppings. His chicken paitan broth takes 20 hours to make, slowly boiling chicken bones and eight different vegetables. Whisking the broth at Thumbs Up Ramen “Bubble” RamenĬhef Miyazawa didn’t invent Bubble (AWA) Ramen, but he developed his own recipe after being inspired by several ramen shops that serve it in Japan. A New Jersey resident for the last five years, Ishiyama thought that Fort Lee, with its proximity to Manhattan, would be the perfect place to open a ramen restaurant. He later opened his own restaurants, including Tokyo Shokudo, Tendon Tempura Carlos Jr., and B-Bee Crepe & Boba, in California and Illinois. Ishiyama opened and managed the US outposts of Tendon Kaneko Hannosuke Nihombashi Honten, a famous tempura restaurant in Tokyo. When Tsujita expanded to the US, Chef Miyazawa developed the menu for its first restaurant in Los Angeles and eventually six other locations on the West Coast. Starting at a ramen shop in Tokyo during high school, Chef Miyazawa moved on to Tsujita, a ramen restaurant known for its artisanal tsukemen, a type of ramen where cold noodles are dipped into a broth that’s in a separate bowl. Chef Miyazawa has been working with the beloved Japanese comfort food for more than 30 years. Chef Naotaka Miyazawa of Thumbs Up Ramen A Brief History of Thumbs Up RamenĬhef Naotaka Miyazawa teamed up with restaurateur Teruaki Ishiyama to open Thumbs Up Ramen in Fort Lee. According to the owners, it’s the only restaurant in the New York City/New Jersey area that serves this style of ramen. Their signature style is Bubble (AWA) Ramen in which the broth is whisked to bring out the umami, creating a bubbly, creamy texture. Thumbs Up Ramen is a new ramen shop that opened on June 1 in Fort Lee, New Jersey. Now ramen lovers can enjoy the same effect in their broth at Thumbs Up Ramen. The Japanese word awa means “bubble” or “foam.” Sake fans are familiar with this term in reference to sparkling sake or sake that has champagne-like qualities, Hakkaisan’s AWA and Nanbu Bijin’s AWA Sparkling to name just two brands.
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