Casa Ramen @Ramenlab MEDIAKIT

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PRESENTS Casa Ramen @ramenlab MEDIA KIT COMPANY OVERVIEW Casa Ramen is the fi rst restaurant in Milan completely dedicated to ramen. Each dish is a result of a combination of Italian roots and the fl avors of foods around the world. There are various styles of tonkotsu ramen based on the authentic Japanese broth, however, Casa Ramen’s tonkotsu refl ects techniques of Italian cuisine. Chef Luca Catalfamo calls it the “king tonkotsu ramen”. Chef Luca’s pumpkin tsukemen, a Ramen Lab exclusive, is an unforgettable pairing of authentic Italian truffl es with Japanese miso. Special thanks to Urbani Truffl es (urbani.com) for making this collaboration possible. SIGNATURE DISHES Pumpkin Tsukemen Noodles Doppio Peperoncino Milano King Tonkotsu Ramen casaramen casaramen Casa Ramen #casaramen #sunnoodles #ramenlab ramenlab ramenlab ramenlabnyc sunnoodle.com ramen-lab.com EXECUTIVE BIOGRAPHY Chef Luca Catalfamo Ever since he was a young boy, Luca Catalfamo has had a passion for the culinary arts and restaurant industry. A few years ago, hanging out in New York, he accidentally discovered ramen. He still remembers the feeling of experiencing his first bowl at Ippudo in the East Village. From that moment, Luca has dedicated himself to researching and discovering better ramen everywhere. His job as a chef brought him to Sydney and London, where he learned to make dashi and other Japanese techniques at an udon restaurant. Luca decided to open his own restaurant in Italy, but first he conducted more research while living in Tokyo for one month, where he ate three to four bowls of ramen per day. He opened Casa Ramen in Milan in September 2013. One year later, Luca was invited to serve his ramen at Shin Yokohama Ramen Museum, the only non-Japanese chef in the museum’s history. About @ramenlab Ramen Lab is a place where ramen aficionados and novices alike come together to slurp, explore, learn, and dream. The @ramenlab incubator program welcomes chefs from the U.S. and Japan to showcase their traditional, regional and nouveau noodle dishes in a monthly pop-up rotation. Introduced in May 2015, @ramenlab curates and incubates ramen-yas, bringing chefs and restaurateurs together to hone their craft, perfect their presentation and test their dishes on New York’s discerning diners. The @ramenlab incubator program is located in Manhattan at the test kitchen and tasting room known as Ramen Lab. Both the @ramenlab incubator and Ramen Lab kitchen are operated by Sun Noodle, the leading manufacturer of freshly made Japanese noodles in the United States. #sunnoodles #ramenlab ramenlab ramenlab ramenlabnyc sunnoodle.com ramen-lab.com.

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Hakuryu Mazesoba Yokohama Sekiryu Wagyu
Ramen Ramen & Izakaya Himeji offers a wide variety of Ramen noodles. Yokohama Ramen is the Ramen with heavy and rich flavour. Toripaitan and Kiwami Ramen are healthy, light and enhance the delicate tastes of the ingredients. Sekiryu, Kinryu Ramen and Mazesoba are for spicy food lovers. Vegan Mazesoba with almost 0 calorie Miracle noodle which is made from Konnyaku potato and the perfect healthy option. Yokohama Wagyu South Australia Tonkotsu Shoyu Mayura Wagyu Ramen 横浜 Beef Ramen Sm 13.50 Lrg 16.00 35.00 Combination of chicken soup and Tonkotsu soup. Rich creamy Tonkotsu soup which takes 15 hours to Served with medium thickness noodles. prepare, mixed with chicken soup which is simmered for 8 hours. Served with middle-thick straight noodles. This very special Ramen with 100% Full Blood Wagyu Signature Series (+9~12) from South Australia’s own Please choose your preference of light soup or strong soup, Mayura Station. Please enjoy this Wagyu, which are and more oily or less oily. grown up with splendid circumstances along the coast, and fed specially formulated diets including white chocolate. Hakuryu Himeji Original HAKATA Tonkotsu Mazesoba Ramen 白龍 Cha Cha Cha Mix 新 Sm 13.50 Lrg 16.00 15.50 Himeji original Tonkotsu soup which has been cooked for more than 15 hours, resulting in a creamy broth. Served With spicy pork mince, middle thick egg noodles including with very thin straight noodles. With toppings of half boiled wholemeal flour. With plenty of fish powder and Onsen- egg, pork loin, bean sprouts, wood ear mushroom, and tamago (poached egg).
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Yaki Udon Noodles
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MD-Document-5Ce3908b-F876-4D68
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