JINYA Ramen Bar Creates New Chef’s Specials to Celebrate Springtime and National Noodle Month

By: JINYA Ramen Bar | 0 Shares 266 Reads

March 06, 2024 // Franchising.com // Los Angeles - As spring is about new beginnings and rejuvenation, JINYA Ramen Bar is introducing a pair of new, lighter dishes to its menu. Created by Vice President and Executive Corporate Chef Kazuya Takebe, these Chef’s Specials are just in time for March - which is National Noodle Month - and will be available system-wide from March 1 through May 31.

These new dishes are:

Spicy Garlic Mabo Men - Mabo tofu (made with simmered tofu flavored with fermented bean paste, ground pork, homemade chili oil and Sichuan peppercorn oil) served with a chicken broth base, thick noodles, and topped with shredded leek and chili flake. Served with rice. (Chef’s Tip: Guests can pour any leftover mapo tofu or soup over the rice and enjoy.)
Salmon Don - Poke marinated salmon and onion served over steamed rice, and garnished with green onion and sesame seed.

“Innovative, delicious dishes are the heart of what JINYA is all about,” said CEO and Founder Tomo Takahashi. “Beginning with our authentic ramen, slow-simmered signature broths and fresh ingredients, we’re always thinking of new ways to please our customers’ palates.”

At JINYA, experience ramen like it’s meant to be - with thick, rich broth in perfect balance with flavorful noodles. Discover a wide array of authentic toppings, from tender pork chashu to shrimp wonton. Then, elevate the experience further by pairing it with tapas or a craft beer. JINYA is ramen culture, where the relationship between broth and noodles is serious but delicious business.

SOURCE JINYA Ramen Bar

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