Kasai Ramen, Syracuse

It was sleeting sideways when I visited Kasai Ramen for a late lunch in late January -- perfect weather for a pot of tea and bowl of steaming hot ramen.

 

I am not super familiar with ramen. I know that it's a staple of college life and sometimes the subject of jokes. Some people call ramen "College Soup.'' Open the dry noodles, add boiling water, wait for them to cool down a bit and presto! -- instant dormitory dinner. I also know that ramen is a Japanese cousin of pho, a broth-based soup with meat, noodles and other ingredients that's commonly eaten in Vietnam.

 

Kasai Ramen takes ramen to a whole other level: elegant, yet casual, sit-down meal. Tables are dressed with black linen cloths and set with linen napkins, soup spoons and chopsticks. The menu is tidy and your server will be happy to explain anything you're not familiar with.

 

I kept it simple, ordering the shoyu ramen ($13), made with pork and chicken broth, soy tare (or seasoning), dashi, chat pork roll (braised pork belly), six-minute egg, enoki mushrooms and baby bok choy.

 

I also ordered a spicy miso "flavor bomb,'' ($1), which is just what it sounds like. The condiment is delivered on a small plate, and my server said to add it in small pieces to the broth, until it reaches the level of heat you are after. Everything is made in house, from the savory broths to the six-minute eggs to the noodles. Ramen is surprisingly rich -- so rich, in fact, I couldn't finish the bowl and took some home to enjoy later.

 

Kasai Ramen opened in October. Chef-owner Kyle Mastropietro describes his restaurant as a ramen shop with "Salt City attitude.'' The menu also features kimchi smashed salt potatoes, steam buns (airy, bread-like pockets that hold a variety of fillings, including mushrooms, marinated pork and fried shrimp), a beet and lotus root salad, a double-battered fried chicken sandwich, several varieties of steamed dumplings and Kasai's take on meatballs. Specials are offered each day. The restaurant recently received its liquor license, so guests can now enjoy beer, wine, spirits, cocktails and flights of sake, Japan's signature wine.

 

I look forward to returning with a lunch/dinner mate and sharing a variety of things. You might consider giving Kasai Ramen a try during Downtown Syracuse Dining Week(s), which starts February 18 and continues through March 3. If you're curious about Kasai's steam buns, Mondays are a good day to visit. All buns are $3 on "Monday Bunday.''

 

LEARN HOW TO MAKE RAMEN:  Farm to Fork 101 and chef Kyle Mastropietro are teaming up for a class on how to build a ramen bowl with ingredients sourced from local farms. The class costs $70 and will include how to make ramen noodles, broth, dashi, tare and how to properly prepare vegetables for ramen. Class size is limited to 12. Participants will get a tour of the kitchen, meet the chefs and take home recipes and chopsticks. REGISTRATION INFORMATION

 

Kasai Ramen is at 218 Walton St., Syracuse. The restaurant is open six days a week (closed Sundays) and features a late-night menu, served until 3 a.m., on Fridays and Saturdays. Information: 315-310-8500, WEBSITE