Miyagi Ramen Bar: Sneak Peek

/ Updated on August 16, 2017

Co-owner and host Jeong Hoon Kim (Remember him? The tall, silky haired and rather inscrutable front-of-house host at Saketumi?) is pleased to bring one of his favorite dishes to the Cape Region. “These are not the Ramen noodles you buy in the store and throw into boiling water,” Kim warns. “We make these entirely from scratch with our own, proprietary recipe. We will serve the real thing.” The menu offers a selection of proteins to combine with your noodles, including chicken and beef.

Kim made a huge impression on Saketumi’s customers, so much so that Saketumi owner Tammy Wang has partnered with him in this exciting ramen venture. This is a power duo if there ever was one. The decor is somewhat reminiscent of Tammy’s Saketumi and the signature hi-tech look of the Chipotle stores: austere, clean; almost industrial. It’s hard to believe that it is the same space that housed the overly cramped and rather poorly managed Saladworks. I suspect that the future looks good for Miyagi Ramen Bar.

Click here to listen to the podcast of Kim and Tammy on the Saturday, 7/22 Sip & Bite Show.

Our first experience – before their official opening – was a success. Aside from the standard first-day growing pains, every dish was beautifully spiced and presented (don’t take my word for it – scroll through the gallery). We started with the pork gyoza (dumplings). Lightly seared, the wrapper is the right texture and the fillings are nicely spiced. We also had to try the Chashu Bun (pork belly on a steam bun). This was particularly good because the pork belly was thinly sliced and seared, thus eliminating the possibility of chewing on a glob of fat on an undercooked park lardon. The char and slicing made all the difference. We had two orders. Don’t judge lest ye be judged.

One of our party of 4 had the signature dish, the Shio Ramen with chicken. The broth brought layers of flavor and in spite of the shio salt base (evaporated seawater salt), it was nicely balanced with a smooth, mild saltiness. A marinated egg, beautifully pickled ginger, nori and black garlic rounded out not only the visual experience but also the complex flavor palette. This is the perfect entry-level dish for the ramen-challenged. We would order it again in a minute.

I had the Spicy Miso Ramen bowl. The aggressive spice profile was simply delicious, and I sincerely hope that Tammy and Kim don’t give in to the spice wimps and mute this dish. It says spicy on the menu, so wimps be forewarned! But those of us who like personality on the end of our forks or spoons will love this nicely constructed entree. The obligatory egg made an appearance, along with a slice of that nicely charred pork, pickled ginger and bright green scallions.

One of our companions ordered the Chicken Katsu. A fried chicken cutlet is perched on a bed of rice surrounded by a cool cabbage salad with tomato and a donkatsu (simply referring to the fried cutlet) sauce. Those who wish to depart from the realm of ramen will like this simple, straightforward dish.

Another member of our group who is a vegetarian (at least for now) ordered the Vegan Ramen. As much as I tease him about his on-again-off-again eating proclivities, the vegetable kelp seaweed broth was delicious! The bowl was beautifully arranged with bright green broccoli, corn, cabbage strips, kikurage (mushroom) and menma (a Japanese condiment made from lactate-fermented bamboo shoots). Almost makes me want to murder some veggies and take up a meatless life – well, almost! There is a nice pic of the Vegan Ramen in the gallery.

Prices range from $8 to about $15. Kim chimes in once again “I want Miyagi Ramen Bar to be a place you can dine 2 or 3 nights a week and be able to easily afford it. It will be the essential neighborhood eatery.”

At the moment (one never knows when it will change!) Miyagi Ramen Bar is open for lunch and dinner Tues. thru Sat. They are located at 19266 Coastal Highway in the Safeway shopping center in Rehoboth. They share the center with TGI Fridays and Palate Bistro & Catering. Double-check their hours at 302-567-2835.

Off-season Specials & Hours

Specials & Moods change quickly. Always call a restaurant first.

pp = per person.
BOGO = buy one, get one.
Bloody = bloody mary.
domestics = American-made beers (e.g., Bud).
imports = foreign beers (e.g., Heineken).
Rails = non call-brand alcohol.
Prix Fixe = one set price.
Mains = entrees.
Margs = margaritas.
Chix = chicken.
AYCE = all you can eat.
Lite = Miller Lite
drafts = draught beer.
Early Birds = arrive before a certain time.
Apps = Appetizers.
bottles = beer in a bottle.
à la carte = order off the menu (no prix fixe).
crafts = micro/artisanal brews (e.g., Old Leghumper Lager)

19266 Coastal Highway, Rehoboth – in the Safeway Center

302-567-2385

Sunday
Closed
Monday
Closed
Tuesday
Open noon -10
Wednesday
Open noon -10
Thursday
Open noon -10
Friday
Open noon -10
Saturday
Open noon -10
The Rehoboth Foodie

About the Author

"My goal is to promote Rehoboth Beach dining while remaining honest and impartial. I don’t gush unless a place deserves it, and I don’t pull punches, either. With so many good places to eat around here, it just doesn’t make sense to waste the calories — or the money — on anything less." View all articles written by The Rehoboth Foodie

Add Your Comment
  1. Darren says:

    I visited this evening (Tuesday..may need to update the site as it says closed) with my family of five and had a wonderful dinner. I had the spicy ramen and I must agree that this should not be tamed down at all it was delicious as is. My daughter had the vegan ramen and she really enjoyed it (although one of the eggs mistakenly found its way in there and was promptly removed by my vegan) the dumplings, both vegetarian and pork were also delicious and an order of the chicken katsu was well received as well. We will definitely be back.

  2. Lynn Davis says:

    Enjoyed a wonderful dinner here on Thursday Aug 10. Food and service were excellent. The chef confirmed that the Ramen broth taste so good because it is made from scratch. Not a bit salty like store bought Ramen. A great meal at a great price. Yummy

  3. Catherine says:

    I can’t wait! I eat with my eyes, and your photos look divine!
    Do you know if the gyoza/potsticker dough is homemade?

  4. jim says:

    do you know if they will have a vegetarian broth option?

    • The Rehoboth Foodie The Rehoboth Foodie says:

      Not only WILL they have it, they DO have it. The Vegetable kelp seaweed broth is quite tasty. I suspect you can get it as a substitute for the chicken broth in any of the dishes.

  5. Steve says:

    I’m so looking forward to the opening! I got a sneak peak at the inside and it looks amazing! The food will surely please. If you live at the Delaware beaches or are visiting anytime soon, make sure you check out Miyagi! You won’t be disappointed!

  6. Marcy says:

    When are you opening?

  7. Amy Bain says:

    YES!! So excited…. I spent a year in Philly and let me tell you I hope you can compare to Terakawa Ramen. The bowls are huge and the meat ( PORK ) melts in your mouth.. I have become so fond of ramen and my experience with this dish in Philly as well as New York has been a treat. If so, you’ll have regulars waiting out the door for your dish all days of the week. The skies the limit! Very excited to try yours!

  8. Rob Doyle says:

    Grew up in Ha. ’60s ’70s I need my ramen! The duck sounds great.

  9. Susan says:

    I love you duck noodles ! Will you have them? Do your noodles have a lot of carbs in them? What’s the difference in yours except wonderful taste… then the ones they warn us not to eat because they don’t digest?

  10. Charlie says:

    When is Miyagi planning on opening? Can’t wait. The last Ramen restaurant I enjoyed was in New York called Ivan Ramen. Yum

  11. Karen Aszman says:

    Will Mr. Kim include Duck Noodles on the menu? I used to have that for lunch frequently many years ago when I lived in Singapore. Miss them so much! Looking forward to this!

  12. Ramen Lover says:

    This is fantastic. I am so excited. You didn’t mention pork. I hope they have tonkotsu ramen with that emulsified rich thick pork broth! It is the best. Have never had beef in ramen, but it could be good.

    If anybody has their doubts about ramen or has never had real ramen… Check out Tampopo, Ramen Girl or watch the Chef’s Table (on Netflix) episode about Ivan Ramen.

Add Your Comment

What would you like to do?

Advertisement