ince ramen became the haute cuisine thanks to Momofuku’s popularity, many other Tokyo-based ramen joints are making the move to NYC. Setagaya is opening their first American outpost but has generated much press since bad-mouthing their Momo competition but duking it out for title of “most authentic ramen joint”.

Claiming that they use a "traditional recipe using just 10 percent meat and 90 percent ingredients such as dried anchovies, clams, scallops, mushrooms, ginger, garlic, and (the secret weapon) Vietnamese salt, all boiled for five to six hours every morning", Momofuku owner David Chang has since responded to Setagaya with a store front sign stating "Momofuku: 100% Natural Ramen. Made from 90% American Ingredients and 10% of Don't Worry About It." Who will win battle ramen? Make the comparison yourself.
-E.J.