Ramen-Ya Samurai Edition is the second location of Ramen-Ya, a place I discovered a couple of years ago. Bigger than its sister restaurant, the Samurai Edition, the food there was delicious and quite comforting, especially in cold temperatures.
Jodi went for their vegetarian ramen, made with a vegetable soup, corn, kikurage mushrooms, menma (Japanese condiment made from lactate-fermented bamboo shoots), corn, scallions and seaweed. She also added an egg that's perfectly cooked, the yolk being orange. This was a very good vegetarian ramen: tasty, with lots of vegetables in it. I especially loved the added sweetness from the corn.
On my side, I got the shoyu ramen, made with a pork base soup (tonkotsu), and composed of a seasoned egg (also well cooked), char siu (braised pork that was quite good), kikurage mushrooms and scallions. This was a delicious ramen and I had no problem finishing it!
Both ramen were delicious. Jodi's had thick egg noodles and mine straight thin noodles. I admit that I preferred the thick ones as they were tastier and had a bite.
We had a great meal at Ramen-Ya Samurai Edition in the West Village: this is definitely a place I recommend.
Enjoy (I did)!
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Ramen-Ya Samurai Edition - 133 W 3rd St, New York, NY 10012