Kevin Choe, regional operations manager for the Shinsekai, said the restaurant is scheduled to open on Monday, Feb. 11, though if there are delays he said the restaurant could open around mid-February.
The restaurant also has a variety of vegan options, including a veggie miso ramen and tempura bowl.
Also on the menu are a wide array of Japanese beers and sake.
The type of ramen at Shinsekai is a traditional type of ramen made from chicken bone broth. According to Choe:
“Ramen has many styles and with today’s pop culture it has become even more broad. Our style dates back in the old traditions where our chef owners Jin and Hideyoshi Matsu hometown of ashahikawa region only cooked chicken Bone broth ramen, which eventually made its way to the popular ramen city of Kumamoto, however today’s most popular style of ramen broth is made with pork bones (tonkutsu broth). We are using a very a underrated and yet a traditional style of chicken bone broth of ramen of Kumamoto. This style of ramen is highly underrated in the [United States].”
Choe said the type of broth used in the restaurant is a fusion of the popular “white broth” and the more traditional “clear broth.”
“Our core focus is to introduce to U.S palate to a beloved recipe… without the fancy price tag,” said Choe. “What better place to start their legacy in the diverse food community of Vienna.”