Tanma Ramen in Kingston
Tanma Ramen in Kingston, NY (upstate) stands out as a hidden gem. Inside, authentic Japanese ramen takes center stage.
Nestled in the historic heart of Kingston, this cozy spot is helmed by a passionate chef from Yokohama, infusing every bowl with unwavering dedication.
A Warm Welcome with Authentic Vibes
From the moment I walked in, I was greeted by an inviting atmosphere. The chef herself is as engaging as she is skilled, ready to share not just a bowl of ramen but also stories of her culinary journey.
It’s evident she takes no shortcuts—she proudly mentions that her chashu, usually a 10-day labor of love, is perfected in eight intense days. This level of dedication is palpable in every detail of the meal.
Signature Miso Ramen: A Hearty, Soul-Warming Bowl
The top seller is the Miso Ramen. Tanma Ramen blends six different types of miso to create a broth that is rich yet gentle—avoiding the saltiness you might expect in Japan.
The unique “double soup” technique pairs a meat-based broth (infused with pork, chicken, and even a hint of duck feet) with a vegetable concoction featuring ingredients like mushrooms, kelp, and scallions. Finished off with seaweed and bean sprouts for that satisfying crunch, this bowl is perfect for a cold day without feeling overly heavy.
Vegan Shio Ramen: A Buttery, Plant-Based Delight
Next up is the Vegan Shio Ramen, a dish that redefines what plant-based ramen can be. The broth is entirely vegan, with coconut cream lending it a subtly buttery flavor that’s both rich and satisfying.
Complemented by ginger, garlic, and sautéed onions, the bowl strikes a delicate balance between sweetness and savory notes. It’s always a challenge to capture the depth of traditional ramen in a vegan version. But Tanma Ramen manages to do so with grace and creativity.
Kuro Ramen: Bold, Punchy, and Unforgettable
The final bowl I sampled was the Kuro Ramen—a dish that packs a punch with bold flavors. Featuring a clear broth that gets its character from the water used to boil their dumplings, this ramen is elevated by a special “kuro sauce.”
It's a dynamic mix of ginger, garlic, soy sauce, and tangy grain vinegar. It's notably saltier and more assertive than the other two bowls. The dumplings themselves are a highlight. They're crispy on the outside and tender on the inside, they add an extra layer of texture to an already tasty dish.
Final Thoughts
Tanma Ramen isn’t just a place to grab a meal—it bridges the gap between traditional Japanese craftsmanship and the charm of small-town New York. There's certainly a bowl here that will speak to your taste buds.
Happy slurping! Map Link
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