Noodle this! From Feb 15-April 15, experience SAMBA RAMEN BY KOJI at SUSHISAMBA West Village.

SUSHISAMBA Corporate Sushi Chef Koji Kagawa has created a creative ramen menu inspired by Japan’s classic noodle and broth staple with a Peruvian and Brazilian twist.

“Ramen is a typical Japanese soul food that lends itself to many different styles,” says Chef Koji, a Takamatsu, Japan native and ramen aficionado who counts Brazilian capoeira as one of his dynamic skill sets, “I’m excited to add an element of surprise to this Japanese staple and present it in a new and unique way.” Guests can expect “contrasting textures, bold flavors and beautiful presentations executed with passion, precision and technique.”

A creative force and an integral part of the SUSHISAMBA culinary team since its inception in 2000, Chef Koji has taken on the challenge of ramen’s experimental nature, by reimagining the classic dishes with an infusion of Brazilian and Peruvian ingredients and flavors.

Ramen delivers an “anything goes” approach to culinary creativity and Chef Koji, who began making ramen as a teenager while working part time in his local izakaya is up for the challenge. Highlights include:

  • Yasai Yasai (veggie, veggie), of beet root, baby bok choy, honshimeji mushroom, peruvian corn, snow pea shoot, spicy garlic and yuzu skin features kale noodles and a complex vegetable-based broth with far-reaching depth
  • For the carnivore, Shōtoribu of bone marrow broth, short rib, peruvian corn, baby bok choy, mushroom and egg, reflects SUSHISAMBA’s Japanese and Peruvian culinary DNA, offering classic umami flavor
  • Chef Koji drives ramen’s non-traditional side with Bēkon, Uni and Chīzu, a unique brothless style ramen and a modern descendant of abura soba, This not-yet-mainstream style of ramen is a Tokyo favorite; at SUSHISAMBA, its made with applewood smoked bacon and manchego
  • For dessert, Chef Koji serves up Tori Nu Su, of cinnamon-sugar crispy noodles punctuated by toasted ramen ice cream, hazelnut crème, and caramelized banana, topped with milk chocolate sauce and passion fruit-mango gelee; a play on funnel cake, the ice cream from the dish is made with remnant noodle broth and used to spin into one-of-its-kind ramen ice cream

Check out the SAMBA RAMEN BY KOJI menu, which runs February 15-April 15, on our website here!