July 27, 2013 10:28 AM
Already a hit in northeast Minneapolis, the mall was a bit of a risk.
Now, executive chef T.J. Rawitzer is happy they’re rolling into their second year.
Their ramen noodle is custom made in San Francisco to Masu’s specifications.
“Basically it’s the same as pasta, except the alkaline gives it the different flavor, and texture might I add,” he said.
New York Chef David Chang helped make ramen huge in America, and it’s the complex broth that is key.
“It’s chicken wings, chickens’ backs, pigs’ feet, pigs’ neck,” he said. “We roast the bones, and give it six or seven hours.”
Top it with pork shoulder, pork belly, wakame seaweed, and a perfectly poached egg.
If you come for the ramen, stay for the sushi. The Masu Roll is can’t miss.
The seafood is all sustainably sourced, and if Masu can work at the MOA, expect to see more Masu in more cities.
Masu is owned by an Eagan company Sushi Avenue, which provides sushi to grocery stores around the country. It also owns One-Two-Three-Sushi in the IDS Center downtown Minneapolis.
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