Kanoyama

“Our group of four was invited to Kanoyama to try some ideas for the ramen omakase Chef Nobu is developing, along with ramen currently being served at the restaurant. Before the pandemic, Kanoyama also had a popular late-night pop-up called Kanoyama Ramen by Sanshiro, so it was exciting to see ramen becoming part of the conversation here again. One thing that immediately stood out was how knowledgeable Chef Nobu is about his craft. He seems to have countless recipes in his head and several ways of approaching the same type of ramen. It was fun meeting him, eating together as a group, and being able to ask questions as each dish came out. You can tell he thinks carefully about how ingredients interact and how the flavor of a bowl changes as you eat. The matcha ramen came with smoked bacon, sweet corn, truffle oil, and garlic chips. It seemed to be the favorite at our table. When we asked Chef Nobu about it, he explained that he has several different versions and ingredient combinations he can use to make matcha ramen, which says a lot about his creativity and range. The seafood shio was another standout. It had a light broth made with snapper head and shellfish, with ume that gradually changed the flavor throughout the bowl. Chef Nobu served the chashu separately so we could appreciate it on its own before adding it to the ramen. The crispy ramen was also a lot of fun. It arrived on a hot plate, and the broth was poured over the noodles right in front of us. They crackled at first, then slowly softened and changed as they absorbed the broth. It was probably the most memorable presentation of the night. What I valued most was getting to try so many high-quality ramen dishes in one sitting. Every bowl was completely different, and seeing Chef Nobu’s range made the evening feel like a real preview of what his ramen omakase could become. Beyond the food, the service was exceptionally warm and attentive. The ramen omakase is still being developed, but I’m excited to see where Chef Nobu takes it. Kanoyama has a lot of potential to become a destination for NYC ramen lovers.”

“I had such a wonderful dining experience at this amazing Japanese restaurant! I had the opportunity to try four different ramen dishes from their upcoming Omakase Noodle experience, and each one had its own unique character, creativity, and beautifully balanced flavors. 1. Uni & Prosciutto Ramen The first dish featured uni (sea urchin) and prosciutto. The delicate richness of the uni paired beautifully with the saltiness of the prosciutto, creating a perfectly balanced small bowl that felt both indulgent and refreshing. 2. Matcha Ramen with Truffle Oil & Fried Garlic I was initially a little skeptical about matcha ramen, wondering if it was simply a trendy concept. But I was pleasantly surprised! The subtle bitterness of the matcha worked incredibly well with the aromatic truffle oil and crispy fried garlic. Every ingredient complemented the others without overpowering the dish. The flavors were so well balanced that I couldn't resist finishing every last drop of the broth! 3. Ankake-Style Crispy Noodle Ramen This dish was such a fun and memorable experience! Look like Japanese gomoku ankake yakisoba, it featured crispy noodles served on a sizzling hot plate. When the thick, savory sauce was poured over the noodles, it created an exciting sizzling sound that made the presentation even more enjoyable. As the noodles gradually softened in the sauce, the texture transformed beautifully. It had the comforting flavors of traditional Japanese ankake yakisoba, but with a creative ramen-inspired twist. Both the presentation and the taste were fantastic! 4. Shio Ramen with Chashu & Ume Before the shio ramen arrived, we were served incredibly tender and flavorful pork chashu. It was delicious enough to enjoy on its own, but it also paired wonderfully with the ramen. The shio ramen itself was delicate and comforting, with a small piece of ume (Japanese pickled plum) placed beautifully in the center. The refreshing tartness of the ume added a lovely contrast to the savory broth, bringing everything together in perfect harmony. Overall Experience Although I only tried four dishes from their Omakase Noodle experience, I was genuinely impressed by how distinct and thoughtfully crafted each one was. I'm excited to see how their Omakase Noodle experience develops!”

“Got invited for a complimentary meal for their newly released ramen menu! Tried their Uni Cream Pasta/Matcha Ramen/Crispy Ramen/Chashu + Shio Ramen. Personally, the Uni Cream Pasta was fine, paired nicely with the prosciutto but there wasn't enough of it imo. Sweet and creamy uni, better than your standard uni. The matcha ramen was the one that caught me off guard, usually something like this is just a gimmick and is just hopping onto the matcha hype but it was genuinely balanced and not overly matcha-y. A bit of sweet corn and truffle oil gave it depth and the garlic chips on top gave it a nice roastiness! Crispy Ramen reminded me of a Chinese dish; home-y savory flavor with the "broth" being more of a thick sauce, served in a hot plate. The Shio Ramen was probably my favorite of the bunch, it was light and clean but did not lack flavor at all. Built with snapper, scallop, and grilled shrimp, you can really taste the umami. It's also topped with some ume, giving it an acidic kick which contrasted with the flavor of the broth, allowing you to enjoy it as if it was your first sip! Definitely recommend. Chashu for me personally, was a tad bit sweet. Overall, a great experience and much thanks to Chef Nobu for the invitation!”