Jimin Kim has turned The Ramen Joint into a go-to dining option on a Westchester side street. I previously enjoyed his surprisingly light shoyu tonkotsu ramen, but now consider The Ramen Joint’s limited edition Mazemen his true specialty.
Mazemen ($13.95) is a “dry” noodle dish featuring thick, pleasantly chewy noodles, spicy ground pork flecked with chiles, crunchy scallions, shaved cucumbers, savory nori strips, pungent garlic paste, and in the center of it all, a raw egg yolk that doubles as a sauce. The noodle dish looks impeccable in a bowl featuring sporty blue stripes lining the rim, but the best way to eat mazemen is to make a mess. Mix everything together to integrate all of the different flavors and textures and to coat the noodles. Mazemen is available for dine-in only, which is no hardship at a restaurant so pleasant.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.