Kumako, a newcomer to Japantown in San Jose, California bills itself as serving "New York style" ramen. Both of the owners spent their careers in NY managing Japanese restaurants, including Men Kui Tei. I've been to Kumako twice now -
and am wondering if my issues with the product are typical of what you find in NYC. To me, the stock is too dilute, not just lighter in style, but watery and lacking meatiness and focus. The noodles are too soft. And, there's no attention to presentation. On the other hand, the roast pork is excellent, but can't quite compensate for the other minuses or justify the high price compared to the competition.
So, I thought I'd ask here, what defines New York style ramen?
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