ramenlifempls

01/01/2025

12/18/2024

The salted duck with good luck 😉

10/11/2024

TODAY! Is our last night of late night. Stop by for a snack or drink. Open til 1am. &tori

09/20/2024

We will be killing it tonight with these items. Come say hi and put a corn dog in your mouth! Or maybe a few dumplings? Cocktail anyone? Time to prep! !

05/25/2024

This is our Miso Black. A new special for the weekend. Clams, squid ink, and rich miso flavor.

05/04/2024

Check out this duck sandwich I’ve been working on. It started out as me trying to get this Korean scallion pancake down. In the process I tried different variations on it and ended up flattening each one, which then turned into a vehicle for this duck sandwich thing that I made it over and over until I think I got it right. Hey, many staff loved it, so it must be good right😉? It’s essentially the salted duck in between bread. Think duck tare Mayo, mid rare duck, plenty of herbs, and pickles. It’s the perfect combination of every flavor profile you want. look for it on our new menu in the coming weeks. It might make an appearance as a special tonight if I have the time. ‼️‼️‼️‼️‼️

02/14/2024

At , iconic in that we found ourselves there more than the others. Nah, not really, it was already set in stone.

01/24/2023

‘Bok Choy and Jujubes’- a look into the spring R&D menu. Bok choy florettes, slow cooked in bok choy butter, chopped jujube, garlic, ginger and sweet soy on bok choy purée with togarashi.

01/28/2021

Testing out some bbq Vietnamese chicken. Skin on thigh from Kadejan is the only way to go with this. Marinade has some tweaking, but at 5 days in, it’s nothing short of good flavor. You’ll find this every day we’re open until further notice.

11/26/2020

It’s been a long two days from prepping 12 turkeys, and all the sides, working and grinding the line with just two of us (covid labor for now) til 4 am this morning, then knocking out our regular set take out service. It’s finally done, kind of. All of this hustle just let’s us know we love what we do and that we are the best at what we do. Thank you to all that ordered our ‘feast of thanks’. See you Friday.

11/20/2020

My friend Luis turned me on to the concept of Birria a while back while we were doing our taco op ups, which can be dipped tacos, or over rice, or just plain Birria soup. See ‘Taqueria & Birrieria Las Cuatro Milpas’ off Lake street in Mpls. Since it is not a one dimensional dish, I thought maybe it would be good as a ramen, so with a little research I developed one for you to try starting for tomorrow’s service. At Tori, our broth is already well developed, more so then most conventional soup broths so it was easy to transition different ethnic flavors. The result is complete as any ramen could be. Deep flavors of chili’s and spice, all nice. Of course, we do ours with shredded chicken instead of beef 😉. We top the ramen off with dried corn, white onion, cilantro, scallions, a slow poached egg, black garlic powder, and some lime juice. See you tomorrow!

11/12/2020

Get your warmth on with our special Nabe this week. This one has a poached egg added, as well as our smoked crispy shrimp. Order yours to your liking online and treat yourself to comfort.