“I think [ramen is] a niche that is sorely unrepresented in Colorado Springs,” says Henry. “It’s fun food. I enjoy making it, I enjoy eating it. No matter the time or what’s going on... I always eat a bowl of ramen and end up with a smile on my face.”
Henry says his menu will be as from-scratch as possible. He’s been perfecting recipes for a variety of noodles, from alkaline noodles usually associated with ramen to buckwheat soba and rice vermicelli noodles.
“If you’re doing a char siu (Cantonese pork belly) ramen... you want a noodle with a little more tensile strength,” he says. In addition to ramen, the menu will offer appetizers like edamame and bulgogi meatballs, as well as a few desserts and a full liquor license. He plans to switch the menu up four to six times a year, offering seasonal dishes.
“You may come in and see fiddlehead ferns pickled in ramen, or you may see ramps,” he says. He’s sourcing as much of his menu locally as he can, too, with chickens from Boulder Natural and pork from Pueblo’s Torpedo Farms and Corner Post Meats. Henry also plans to keep things affordable, with prices landing between $6 and $15.