Neighborhood Ramen

And just like that, our Summer 2024 Euro Tour is finished!
Our 3rd and final stop of our Summer Euro Tour was at the new Meira ramen momo in downtown Reykjavík, Iceland. It also happened to be our 3rd time popping up with . It’s always a joy to see everything that and team have going on. Ramen momo has been supplying Icelanders with ramen for 10 years now and we couldn’t be more proud to call them a friend! Thank you so much for the continued support, we appreciate you so much 🙇

We managed to bring a little bit of Japanese gyokai product and showcase a light version of our gyokai tonkotsu (maybe the first time this flavor has been here! - don’t quote me)
For a vegan bowl we served a shoyu kimchi moyashi men, highlighting Momo’s house made kimchi.

Another wonderful team to have worked with. It was a pleasure to meet and work with during prep and service. And thank you Kathy for snapping these photos of the bowls we served. They have really done an amazing job with the space, please check it out if you are visiting Iceland!

Our Summer Euro Tour commences today!
Kicking things off today
August 26th we'll be in Cardiff, Wales
And finishing up on September 1st in Reykjavík, Iceland !

Flyer by

Our Philly location may be closed, but Neighborhood Ramen is still going strong on the road in Europe!

We are so grateful for the small, but mighty, worldwide ramen community. The internet can be a wonderful place, like connecting ramen heads across the world and allowing cool events like this to happen.

This Sunday August 11th we will be popping up at in Amsterdam
Monday August 26th we will be collaborating with in Cardiff
And finally we will be popping up at our old friends 's NEW location in downtown Reykjavík

Make sure to follow all these amazing shops and be sure to check them out if you're in their cities!

Link in bio for reservations for the Wales event!

We have loved being a part of the South Street community in Philly. We have felt the love and have done our best to show it back. These past 5 and a half years have been a rollercoaster that we are so grateful to have ridden and all the twists and turns have helped us build strength for our next chapter.

While we work on acquiring our visas for our shop in Japan, you can still come enjoy our gyokai ramen on 4th St. around the corner from the old Neighborhood location starting this Fall.
Also, stay tuned for our Summer Euro Pop-Up tour!

🫶

The FINAL weekend is here! For the final brothless special, you know we had to bring back the Taiwan Mazesoba.
Available Friday and Saturday night.

Inspired by Hanabi in Nagoya, this dish has become a summertime(or really all time) favorite at Neighborhood.

We will only have the pork version of this dish.

Sunday is our FINAL DAY! You already know we had to throw a wrap party to thank the community for a wonderful 5+ years!

We're shutting down the street and turning up!
Come hang with the owners and staff of Neighborhood Ramen one last time!

Live doodling by Neighborhood Ramen muralist
Live art by

Local artist Vendors (some are artists that did merch designs and some artists are old staff🥰)










We also have some of our favorite DJs setting the vibes





will have a snacks and spritzers bar
And
will be pouring up some fine beer

It's gonna be a fun hang so roll through!

LESS THAN 6 DAYS LEFT!
Hiyashi Goma special tonight (Saturday)
Chilled noodles, miso sesame sauce, chili oil, chicken chashu, negi, gochugaru, fried garlic, crushed sesame.
Inspired by our beloved 's famous staff meal.

Open til 9:30. Your last chance to get cold noodles from us!

7 DAYS LEFT!
It is definitely a brothless ramen weekend. 🫠

Abura Soba was the first Brothless ramen we ever served at Neighborhood and now we're bringing it back, but this time with our house made noodles that completely levels up this dish!

9 DAYS LEFT
WE'RE INTO SINGLE DIGITS, PEOPLE!

This is what we're calling the "3rd Street Tonkotsu" since this will be the final tonkotsu we serve at our 3rd Street location.

We have made different styles of tonkotsu and this one is a mash up of some of our favorite ones and is uniquely ours.
The thinner porky soup is inspired by Hakata style
Using garlic and shoyu tare is inspired by iekei
And you know we love gyokai flavors so we had to sneak a little into the tare as well.

Get it before we close on June 30th

(DUE TO HOW BUSY WE HAVE BEEN IN THESE FINAL DAYS, WE ARE UNABLE TO DO TAKE OUT)

#🍜

For our final menu, we brought back Yasai Paitan!
We have always made sure to put as much thought into our vegan ramen as any other bowl on the menu. We are proud of our yasai paitan and wanted to share it with you one last time. 🥰

11 DAYS LEFT!

Last day is June 30th

14 DAY LEFT! This week's special is Moyashi-men. Our house made mazesoba noodles tossed in shoyu tare, vinegar and garlic pork fat. Topped with wok'd bean sprouts, cabbage, onion, pork, naruto and chive. Dusted with fried garlic and crushed sesame.
Available until Monday 6/10.

We plan to have on special every week until we close (so 3 more specials)

Other current menu offerings include:
Tonkotsu
Yasai Paitan
Abura Soba

Another wonderful collaboration pop up in Tokyo!
This time we collaborated with and who has also become a good friend.

We did the event at in Shimokitazawa (a potential neighborhood we are considering for our Tokyo shop!)

The collaboration bowl was a Niboshi/pork shoyu with pork shoulder prepared jiro style, kujyo negi, and clam seabura.
was serving a rotating variety of .
The weather was beautiful and made for a lovely day all around.

We feel very grateful that we have made such great friends and already have a community in Tokyo 🫶

THE FINAL MONTH.
5 WEEKS.
19 DAYS.
Come see us before we close our 3rd Street shop!

Current menu:
"3rd St." Tonkotsu
Yasai Paitan
Abura Soba (Brothless)
Moyashi men (Brothless)

We're planning to run specials through the month ( yes corn maze and Taiwan maze will make an appearance)

Making ramen with friends!

x x at: this Sunday all day. Made a special collaboration ramen with our friend at menya nukaji in shibuya. Last year we flexed our muscles, this year we’re having fun! (Still flexing a little tho). Small world will be pouring some cool to enjoy outside near wonderful Shimokitazawa. I believe there’s a flea market that day nearby too. Plenty to do in the area. Please swing by and say hello! The wear

A friendly reminder we are in Japan this week for a pop up. We will reopen Friday night with our final menu that will feature brothless ramen.

Our final day will be Sunday 6/30

Unfortunately we will no longer be open for Friday lunches.

Time is flying! We will be closed the week of Memorial Day to do a collaboration pop up in Tokyo!
So really, there's only 6 weeks left of NEIGHBORHOOD.
That's 25 open days left!

The current soup menu will go until 5/19 and then we will reopen on 5/31 with a brothless-forward menu and that will run until our very last day which is 6/30.

Come see us while you still can!

You know we had to go out with a bang with the final special of being CLAM MISO
It was so nice seeing all the familiar faces this past Sunday and Monday of everyone coming in to have this bowl one last time before we close at the end of June!

Thank you everyone that came out for 1 special or all 13! What a memorable final ramen month it was 💕

Duck Shoyu always makes it's appearance during ramen month.
We roasted the duck bones before we made the broth and we love how it turned out! Seared duck breast accompanied by daikon, menma and negi, and then finished with duck fat. We made a bread flour-forward thin noodle with whole wheat, which is different than any noodle we've done before.
Thank you to everyone that came out for this one.

Sunday & Monday is the FINAL SPECIAL OF RAMEN MONTH, closing it out with CLAM MISO RAMEN.
This may very well be the last time you ever get to have our clam miso ramen 😱

BTW, WHO GOT 12 STAMPS??
WE WANT TO TAKE A PHOTO OF EVERYONE IN THEIR JACKETS AND HANG IT IN OUR TOKYO SHOP 💕

Today is a bonus special!
Chuka Soba (aka old school shoyu)
Medium thickness yellow noodles, pork/chicken/niboshi chintan, shoyu tare, pork shoulder, naruto, menma, naga negi, nori.
The classics are classics for a reason.
Only 4/26
Dine in only

For the 4th special of Miso Mondays in April, which was Special #10 of , we brought back Mama Miso

A comforting bowl of tonkotsu with tare made with 3 misos & sake lees, pork shoulder and belly, menma, negi and nori.
Inspired by the great Ichifuku in Tokyo.

Friday night will be a BONUS SPECIAL.
We will be serving an old school Chuka Soba. Pork and niboshi chintan broth with pork shoulder chashu.
Saturday: Kamo Shoyu
Sunday/Monday: the final clam miso

4/21 Special 9 of was Steakhouse Mazesoba.
Inspired by
Our house-made mazesoba noodles tossed in shoyu tare and beef fat, seared NY strip, negi, kizaminori, fried garlic and nori compound butter

Rich. Decadent. Delicious.

We were slammed for this one from the moment we opened the doors. Thank you for your patience if you came in, we know the wait was long yesterday! Apologies to those who didn't get in before it sold out.

Tonight's special is Mama Miso!

Monday was special #7, which was spicy miso.
We were shocked by how many people came out for this on an 80° day.
Chef said this was a mid point spicy challenge for those trying to win the Slurpers Club jacket.
Who's still in the running to get all the stamps?

Big weekend coming up with 4/20 JIRO-KEI on Friday and Saturday night!

Special #6 on 4/14 was Junk Mazesoba
This was a monster bowl. We are proud of everyone that crushed this one (especially the guy that was done in >5 minutes! Shout out to you if you're reading this!)

Forgot to get a post-mix photo of the noodles, but they were 200 grams of a thicker chewy noodle, tossed in shoyu tare and niboshi oil with diced pork belly, pork soboro, seabura, garlic, cheese, fried shallots, potato chips, katsuobushi, negi, nori gochujang sauce, mayo and a Jidori egg yolk

Next up: #7 Spicy Miso for Miso Monday!

Special #5 is 's Toluca Tantán
Last year, he had the idea to rework the tantanmen with Mexican influence and it was a banger!

The tare is made with both fresh and dried chilies (Chile de árbol, Japonés, Guajillo and fresh habanero) and fried tortilla in a tonkotsu broth, topped with house made chorizo, pork belly chashu, lots of fresh onion, cilantro, and cotija cheese, finished with chili oil. Give the lime a squeeze and dig in!

The name is inspired by the City of Toluca, a city known for adapting The Chorizo after the food’s introduction by the Conquistadores.

Available at dinner 4/12-4/13.
Dine in only.