Is Setagaya the Romulus of Ramen?

Only empty because Momofuku called in a bomb scare. (Just kidding!)Photo: RJ Mickelson


When we announced the opening of Setagaya, the new ramen spot’s manager Charlie Huh insisted his product was more authentic than that of nearby Momofuku, prompting David Chang to post a snarky sign bragging that his noodles were made with 90 percent American ingredients. The joke, however, may be on Chang: Last Saturday at 9:45 p.m., we were told the wait at Setagaya was 30 minutes, with fifteen people (almost all of them of the Asian persuasion) lined up at the door. At Momofuku, the wait was only 20 to 25 minutes, and there were a measly eight gaijin milling about. We’ll continue to check in throughout the week, though only time will tell whether Setagaya is truly top ramen — after all, you don’t see people lining up at Beard Papa anymore.

Earlier: New East Village Ramen Spot Insists It’s More Authentic Than Momofuku
Related: Ramen War Brewing in East Village: Momofuku 1, Setagaya 1 [Eater]