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Mu Ramen Opens Big With Loads of Truffle-Topped Uni Porridge

The Mu Ramen team's stockpile of white truffles.
The Mu Ramen team's stockpile of white truffles. Photo: harlanestate/Instagram

Joshua and Heidy Smookler’s Mu Ramen opened its doors last night with a menu of hot noodle soups and izakaya-style sides. Several early reports indicated the place was absolutely packed, with wait times between a half-hour and 45 minutes. Part of that, no doubt, has to do with one new dish called UniPo, which the restaurant says is an update of the U&I; dish from its pop-up era. It’s Santa Barbara sea urchin made into a porridge, topped with salmon roe, roasted seaweed, and shaved white Alba truffles. Here’s a look at the finished dish, some killer okonomiyaki, and, of course, some of that ramen.

And the finished dish.

And some roe-topped okonomiyaki.

And ramen.


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Mu Ramen Opens Big With Loads of Truffle-Topped Uni Porridge