PRESS

Time Out New York Magazine

"A collaboration with chef Hiroshi Hiraoka of Japan's Q Ramen. Five bowls are on offer, ranging from a chicken shoyu tangled with pork chashu and marinated snow peas, to a miso-vegetable broth topped with seasonal vegetables and sesame. Roughly hewn tables and wooden plateware give a rough feel to the space, offset by the more modern appeal of a DJ booth and a knickknack-strewn chef's counter, which offers sundry sakes..."

September 14th, 2016

 

EATER

"At Mew Men, the theme weighs heavy on music and sound, where a sheet music stand at the entrance holds the restaurant's menu; music cases are used as legs for the dining tables; and the ceiling is lined with stage light fixtures. The signature ramen is Shoyu Chintan, a variation of chicken soup."

September 28th, 2016

The Wall Street Journal

Mew Men Mixes Music and Ramen
" 'Ramen and music have one thing in common-balance," said Kei Oku, Mew Men's general manager. 'Good balance of broth, seasoning and aromatic oil all make good ramen. Good balance of the melody, harmony and rhythm make good music. Together it creates a harmonious balance of the senses.'

The back wall of the 39-seat restaurant will be filled with an open speaker system and music station, with photos of reggae and R&B artists lining the walls. Music ranges from Fugees to classic hip-hop, and comes from the personal collection of one of the servers, Mr. Oku said. Deconstructed road cases-used to transport music equipment-are used as legs for the tables. "

September 21st, 2016

FSR Magazine

"Within the five different types of ramen offered, MEW MEN only cooks with ingredients that are fresh, all-natural, and without any chemicals or MSG. Although the ramen dishes appear simple in their style, the technique and ingredients are what give the perfect harmony in flavor. A meticulous method in cooking ensures that the chashu is perfectly tender, and is rounded out by an assortment of locally sourced and traditional Japanese ingredients so that each bite delivers layers of flavor..."

September 21st, 2016