“NYC will finally have a ramen shop where tsukemen is the star. Chef Tomotsugu Kubo’s new restaurant TabeTomo, opening today, will go all in on the dipping ramen…”
“In New York, Mr. Kubo says he will take up to 60 hours to simmer his broth to deep perfection. The noodles are thicker than garden-variety ramen, the better to sop up the soup, and additions like eggs, pork belly, spinach and dried seaweed can dress up the meal.”
“We tried to finish a 16-pound ramen challenge — and it was nearly impossible”
“…after a quick dinner last night from the restaurant's limited, soft opening menu—the full slate of dishes kicks in on Monday—it seems likely that TabeTomo will be a tough table this winter. “
Trendist: 16 Pound Ramen Challenge
NYC’s TabeTomo is challenging customers to finish 8 pounds of tsukemen ramen, aka “dipping ramen,” in under 30 minutes!