ハーモニーのあるラーメン

I use only the best ingredients in my ramen. This includes organic air-chilled chicken, high-quality pork, crafted shoyu, and fresh vegetables. When possible, I source locally-grown ingredients. Some ingredients such as kombu, katsuobushi, and shoyu are imported from Japan.

Each bowl of ramen contains over 50 ingredients that combine to create a delightful experience for you. Some of the individual components are started at least a week before the final bowl comes together. In Japanese, there is a term called "nekaseru" (寝かせる) which means "to sleep." As with people, ramen ingredients need their rest to be their best.

This is what Japanese ramen masters call kodawari (こだわり), an uncompromising devotion to getting every detail right, not for recognition, but because your own standards demand it. It is the spirit behind every ingredient choice, every hour of preparation, and every bowl I serve. I am always learning and always improving my craft.

Each bowl is crafted following the five carefully balanced elements of ramen:

Broth (スープ)
タレ、ラーメンの調味料（塩、醤油、味噌）
Aromatic fat or oil (香味油 — kōmi abura)
Noodles (麺)
Toppings (具材)

These five elements provide balance and harmony to create the best tasting ramen. Oishii! (美味しい!)

Ashley's Story

My story is simple, yet complex, as is my relationship with ramenraman. It started with oodles of noodles in a styrofoam cup and evolved into an appreciation of layers of ingredients and flavors combined to delight the palate.

I moved to Maryland in 2015, and graduated from microwaving dinner to experimenting with cooking and dining in actual restaurants. I became passionate about cooking and creating experiences, I just never expected ramen to be one of them. I thought it was just preserved noodles and a suspect seasoning packet.

I was wrong.

In July of 2019, I was searching online where to get dinner, and a ramen shop appeared. It was tucked inside a deli in an industrial park in Annapolis Junction — not exactly what you'd picture when you imagine great ramen. But I'm adventurous, so I took a shot. It changed everything.

That shop was Menya Hosaki⧉ before it opened in its current DC location and before being recognized by the Michelin Guide. At the time, it was a secret hiding in plain sight: extraordinary ramen in an unlikely place, for those who knew to look. I started going every Saturday night. The owner, Eric, introduced me to new ramen styles, like tsukemen and mazesoba. He would share his experiments that may or may not have made it to the menu.

After months of experimenting and testing my own recipes, I presented Eric with a bowl of ramen. He suggested I keep practicing.

So I did. I not only practiced, but I also read and watched videos of ramen masters at work. I especially enjoyed the video “What It Takes to Make 400 Bowls of Ramen From Scratch.”⧉ The video documents Keizo Shimamoto’s one-day pop-up to re-create his (now closed) famous Ramen Shack restaurant. My mentorsensei, Eric, is featured in the video as he apprenticedstudied under Keizo and volunteered for this event.

Eリックは、彼が働いていたラーメン店で使っていたボウルに似たラーメンボウルを私に贈ってくれました。このボウルは私にとってとても大切なものです。

私は料理の専門的な訓練を受けていませんが、新しいことを学ぶことに情熱を持っています。そして、ラーメンコミュニティは私を歓迎してくれました。エリック、ケイゾー、アイバン・オーキン、マイク・サティノーバー（Ramen_Lord）を含む、ラーメンの物語を共有してくれる人々から多くのことを学びました。また、私が食べたすべてのラーメンの丼からも学びました。私は電子レンジで作ったラーメンから大きく成長しました！

This Ramen-Ya is an expression of everything I've learned about ramen techniques and culture, and the countless bowls I've eaten along the way.

The ramen that changed everything for me started in a deli in an industrial park in Annapolis Junction. Now it's my turn.

-Ashley

アシュリー