Nomiya takes its name from the Japanese word for the dive bars, counter spots, and hidden alley-way places — reworked here into shorthand for a New Orleans ramen bar. Every bowl starts from the same base: a rich, creamy pork broth simmered 24 hours, topped with sweet braised pork, scallions, and a soy-marinated egg. From there the menu splits into three directions — Tonkotsu, the classic version; Geki Kara, built for spice; and Kuro, bold and garlicky. Soups are customizable, and the kitchen encourages loading up on extra toppings to build your own bowl.
The shop sits in a compact space near the corner of Magazine and Jena in Uptown New Orleans. Regulars keep coming back for the consistency, and the spicy Geki Kara has developed a following of its own among those who want their tonkotsu with some heat.
The shop sits in a compact space near the corner of Magazine and Jena in Uptown New Orleans. Regulars keep coming back for the consistency, and the spicy Geki Kara has developed a following of its own among those who want their tonkotsu with some heat.