Sun Noodle is the king of noodles. They supply practically all of the ramen-yas in Hawaii, and they also supply to ramen-yas in Los Angeles and the New York/New Jersey areas as well (Sun Noodle has factories in both cities). In addition to ramen and other Japanese-style noodles, they also make chinese style noodles, saimin noodles, and dumpling skins. They also make a number of commercial noodle products (ramen and more) that we enjoy at home. If you've ever eaten Chinese or Japanese style noodles in Hawaii, chances are you were eating Sun Noodle's noodles.
When I heard that the executive chef of Sun Noodle was coming to Hawaii to make ramen for one night only, I made sure to mark it on my calendar right away. I was not going to miss out on this opportunity to sample the creations of the chef of Sun Noodle.
On the evening of November 25, 2012, Sun Noodle and Ramen Lab took over Lucky Belly in Chinatown, for a special night of ramen prepared by executive chef Shige Nakamura. The set up was simple: 3 different types of ramen on the menu, 250 servings total, first come first served starting at 5:00 pm.
We went at 4:15 pm to be on the safe side, and there were already two gentlemen waiting in line outside the entrance to Lucky Belly. By 5 pm, the line had stretched past the entrance to Little Village Noodle House. I think the folks who came later and didn't make the first seating had to wait over an hour to get in the door, and some who came even later were out of luck because they were sold out by 8:30 pm.
The portions were fair, and the taste and quality were magnificent. Was it worth the forty-five minute wait? Absolutely. The three ramens were of a style and depth not found in the ramen-yas in Hawaii, and I hope Sun Noodle and Ramen Lab will put on another event like this in the near future.
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The line early on - glad we were in the front end of it.
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Tonkatsu Black Ramen - deep and rich pork broth topped with "Sumibiyaki" (Japanese-style charcoal grilled) char siu, "Kikurage" (Cloud Ear Mushrooms), Scallions & drizzled w/Chef's secret black garlic essence
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N.Y. Heritage Ramen - Italian-inspired tomato broth topped with basil, crimini mushrooms, Italian sausage & Romano/Parmigiano Reggiano Cheese
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Old School Tokyo Ramen - traditional chicken broth paired w/shoyu base topped with "Sumibiyaki" char siu, "Wafu" (Japanese-style) spinach and menma (bamboo shoots)
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