While Orange County sits at the precipice of summer’s wrath, it’s always a good time to slurp bowls of ramen even if the barometer soars to 85 degrees and higher — especially when said steamy bowls come from the new Munchie-Ken.
An offshoot of Mengyo, a wildly popular and award-winning ramen shop in Tokyo that often has lines stretching out the door, Munchie-Ken is the U.S. version of the Japan-based eatery that specializes in fish- and pork-broth ramens. Helmed by executive chef-owner Tomonori Hashimoto, the new space’s highlights include a creamy salmon ramen, a smoked salmon ramen, and a creamy garlic shrimp ramen with a sundry of add-ons available like fried garlic, seasoned egg, or shrimp tempura.
“We make three different kinds of soup bases for our ramen — salmon, shrimp, and tonkotsu (pork bone),” says manager-chef AJ Watanabe. While their bowls of ramen arrive at your table posthaste, “all of the bases are made naturally with each taking around six to eight hours to prepare,” he adds.
In addition to ramen, Munchie-Ken has a menu featuring other tried-and-true favorites like a tankatsu (a breaded, deep-fried pork cutlet) or karaage (made with chicken) bowls, as well as a list of sushi standbys like California and smoked salmon rolls.
Asked why Hashimoto chose Southern California as his inaugural U.S. location, Watanabe says, “(Hashimoto) was looking for anywhere in Southern California, but because he loves surfing, which he did a lot of in Japan, he wanted to be as close to the beach as possible.” Beach proximity scores O.C. yet another win.
Since opening on July 15, Watanabe says that, despite a hectic opening that all restaurants experience during the first couple weeks, Munchie-Ken has since grown its sea legs, seeing repeat customers lining up for more each day….
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