News

SOLD OUT IN LESS THAN AN HOUR

WITH GREAT LINES, THERE’S GREAT RESPONSIBILITY TO HANDLE THAT MANY COVERS

We had planned for 120 servings of tsukemen and 130 servings of mazemen (soupless noodles). Unfortunately, we sold out of the tsukemen in less than an hour which caused a huge backlog of orders. Not to mention, we took in 150+ orders (we could have done upwards of 180-200), so we had to make refunds because of our mistake in which we tried to compensate with free salads and mazemen for the people we inconvenienced.

we would also like to thank our vendors and our host, prost

None of this would not have been possible without them bending over backwards and having to deal with our last minute orders, or being such gracious and welcoming hosts.

what is in the works

From what was learned from this event, this is what will be addressed:

  • Increasing product: we were totally caught off guard with the anticipated amount of guests, so the next event, we will make sure that we: 1. have more than double that amount, or 2. devise some sort of system along the lines of pre-sold tickets?
  • Improving turnaround times or regulating the ordering process (managing wait and ordering times).
  • New bowls: the compostable sugarcane bowls just weren’t cutting it.
  • Our guarantee: that the food is on point in regards to taste and preparation from the cha-shu being torched to order, the green onions being thinly and consistently chopped, to proper plating.

a few images from the event


Our promo below used for our website, Facebook, and Instagram.

Picture yourself here eating ramen or on a yacht eating shrimp, your choice.

If you by chance have a yacht, invite Taniguchi Ramen and it’ll be a win win. If not, see you on Wednesday, August 7th at 5:00pm at:

  • Prost Brewery Co. and Biergarten: 2540 19th St, Denver, CO 80211

Be sure to follow Prost Brewery at @prostbrewingco

PROST POP-UP EVENT

HERE ARE ALL THE DETAILS ALL IN ONE SPOT

WHAT IS A POP-UP

Many chefs open a pop-up restaurant as a way to showcase their talents to a wider audience, perhaps drawing in investors for a restaurant in the future. Other pop-ups are a test run by would-be restaurateurs who are thinking of opening their own restaurant. Pop-ups are also used by community groups as fundraisers. Some pop-up proprietors seek to offer high-quality food at more affordable prices, allowing more people access to gourmet dining.

For more information, you can read the article by TheBalanceSMB.com

why do a pop-up

“My goal is provide ramen at the price and quality that you can find in California and Japan.”

– Greg Taniguchi”

Greg Taniguchi chose to do a pop-up to offer up a product that reflects Japanese ramen which is always very affordable $6-9. Even Michelin starred ramen in Japan is approximately $8 and most ramen in California will start at $8-9 (Huntington Ramen to Ikkousha) to a peak of $12 (Santouka to Tatsunoya), yet many of the ramen shops in Colorado are also priced at $12-13?

Greg has also utilized and sourced his ingredients from local producers and companies from the use of Colorado raised pigs to disposable bowls made of Sugarcane fibers by a company out of Boulder, Colorado.

WHERE AND WHAT TIME IS THE EVENT AT?

This pop-up will take place at the Prost Brewery located in the Highlands and directly next to Avanti.

  • ADDRESS: 2540 19th St, Denver, CO 80211
  • WEBSITE: www.prostbrewing.com
  • INSTAGRAM: @prostbrewingco
  • EVENT STARTS AT: 5:00-10:00PM
  • HOURS:
    • MONDAY – THURSDAY 12:00PM – 10:00PM
    • FRIDAY 12:00PM – MIDNIGHT
    • SATURDAY 11:00AM – MIDNIGHT
    • SUNDAY 11:00AM – 8:00PM

WHY IS IT AT A BREWERY?

Many breweries and bars may not have a kitchen, so to take care of their hungry patrons, they may invite and host food trucks, or in our case, a pop-up ramen event.

If you appreciate Prost for hosting us, show them some love by inviting all your friends down for a drink. Also stay for the trivia night with Geeks who Drink which happens every Thursday at 7:00pm.

If it weren’t for the Germans, you wouldn’t have Sapporo beer (the number one selling Asian beer in the U.S.)

WHAT SORT OF BREWERY IS PROST?

German Style Craft Brewery in Colorado

Prost Brewing Co. is a Colorado craft brewery focused on crafting only the finest German-style biers. We honor our German heritage by sourcing only the highest quality ingredients directly from Germany and by following traditional brewing practices and lagering techniques. The results? A cleaner, more refined bier that is approachable, yet layered with complexities. These are biers that taste like bier. Here’s to a fresh taste of tradition. Prost!

IS THERE A COVER CHARGE?

No, there is no cover charge.

WHAT WILL YOU HAVE ON THE MENU?

Food in Japan is very seasonal and right now Japan is HOT AF. So, during the summer a lot of summer menu items from somen to tsukemen are eaten. So for this event, we will be offering up a refreshing cabbage salad with a fresh in-house dressing made from vegetables. The main ramen offerings will be our tsukemen (“skeh-men”).

PAYMENT TYPES?

Both businesses take cash and credit.

Taniguchi Ramen Tasting Event

Free tasting event, Tuesday April 30th, 2019

You and one guest (if it’s your mom, that’s coo)
Two set times with up to 10 people.
STEP 3: will be street ramen where it will be magically pulled out from your ear #davidblaine
Don’t worry, we won’t have the sizes of the dishes in Japanese, it won’t be like Starbucks.

Here are the details for the event:

  • This is a free event.
  • This is a +1 event although if you plan on going “Han” solo, please let us know.
  • This event will take place at a private residence in the Sunnyside neighborhood of Denver (address will be privately disclosed to you via email or Instagram DM).
  • Wear your best socks because you will be asked to remove your shoes (it’s an Asian/Japanese/good housekeeping thing).
  • Street parking is available.
  • BYOB: there will be a nice rooftop with scenic views which goes great with drinks.
You will want to look out for this 15′ nobori or what we call in Murica, a vertical flag banner.

Nothing more uncomfortable than approaching a place you are not too sure if you found the right place, so to avoid that feeling, we will have this flag out to let you know you are at the right place.

“Vegan,” “Vegetarian,” or Just a Love For Vegetables

I seriously never thought I would ever buy a $600 vacuum, or that I would like or would want to prepare a vegetable based ramen. Well, now we are here with two types of vegan/vegetarian ramen.

Japanese_Buckwheat_Flower

After being exposed to an all vegetable based pasta by my good friends Linda and Mike about a decade ago lead to countless visits to a vegetarian Chinese restaurant, to trying a vegan ramen shop in Orange County. Now a decade or two later, here I am doing not only one, but two.

My motivation behind this is because I wanted to offer a version that did not pander to and was not a cliché version of “vegetarian” food, but a dish that reflect Japanese cuisine/tastes which utilized familiar ingredients and preparation techniques.

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A shoyu based broth that is literally rooted in umami rich veggies.

One of the most core to Japanese ramen would be a shoyu (soy sauce) ramen and in the North a miso ramen, so I really wanted to do one that I would want to eat.

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A creamy savory spicy miso stock.

Anytime I hear a friend who doesn’t eat a variety of food from the world, and they want to lose weight, I just know they are going to tell me how they eat salads or on some trendy diet plan. I find that all laughable because they could be eating Lebanese arnabeet amongst a million other things, or adopting a diet of foods like Greek, Lebanese, to Vietnamese.

3 different types of Japanese miso
Miso has a number of varieties, and it can give a dish a very unique profile.

Unfortunately, a lot of dishes that are marketed to vegans, vegetarians, or the health conscious are not simply the dishes found throughout the world, but contrived dishes that meet a stereotype of what healthy food is such as salad greens, couscous, quinoa, “super foods,” and tofu.

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Spicy McVegan Face Ramen

I plan on serving both of these dishes either hot or cold because you do not have to cook a majority of the ingredients other than the grilled or deep-fried components – no edamame, bok choy, corn, or tofu here.

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Shoyu Furansugo tamanegi ramen is incomplete because I am having trouble sourcing a key ingredients, not to mention my plating needs work.

I can do a complete vegan tempura batter without egg, but I’m debating if I want to – it is already an issue of going from fried to grilled components on top of my main ramen (roasting and braising) menu although maybe I might just do this menu on certain days only?

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Bamboo shoots in Japan

The Japanese are no strangers to a strictly vegan diet due to Buddhist beliefs (shojin-ryori), and there are restrictions beyond what vegans would have issue with such as not eating pungent vegetables like garlic and onions. I love garlic and diced onions, yes, please, and anybody who knows me, knows I am like a walking garlic bulb.

The “Prime Rib” of Pork Chashu

The Chinese are the O.G. originators of char siu which is barbecued pork, and the Japanese version is a braised version with a soy-based flavoring.

If you have had ramen before, you know there are two common approaches to eating your chashu:

  1. Either you set it patiently aside like dessert treat at the end of your meal to only have your significant other (S.O.) take it from your bowl, and as you are watching them eat it right in front of you, you decide to be a little wiser way regardless if you have do or do not have an S.O.
  2. That approach is to ration it out throughout your meal, so that you make sure you don’t end up with just a bowl of noodles…. kind of like you eating alone, by yourself, just you and your noodles, with no juicy, tender, savory chashu to pair with your noodles, very sad.

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Crispy and crunchy skin with some of the rendered fat in that soy based braising liquid gold.

The most common cuts are either belly or shoulder although I also love the jowl/cheek (guancia) which the Italians are most famously known for curing into guanciale.

Unfortunately, most of the time I have had pork shoulder, it has always been dry, chewy, and just crap although that has typically been the case at most old school ramen shops that have since disappeared over the years such as Kohryu in Coast Mesa which is now Kitakata Ban Nai.

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Soft and tender as if it were prime rib, even the end caps were juicy.

After doing a small tasting with neighbors who had never had ramen before, I realized I would need to test out pork shoulder which was going to be a challenge since I had never roasted one before (stewed, yes).

After a ton of research reading and watching YouTube vids from the pro’s of the pork world, BBQ’er’s. I merged those techniques with a number of techniques used by the Japanese, and the results, well you’ll soon find out although for the time being feel free to lick your monitor which allows you to taste the chashu (only works on LED displays).

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Creamy horseradish and a number of ingredients used for the ramen.

I’m hooked on this pork shoulder, so I can’t resist making sandwiches out of it even though I need to test it in my ramen.

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The key is also a crispy chewy bread.

Ohhhh, jeeebus, I’m using a lot of the ingredients I have for the ramen, but as a sammich, I can’t stop eating it this way which is why I’m going to do sandwiches and ramen. #cantstopwontstop