The Sato Restaurant Group makes all of their own ramen noodles. We believe the freshness of house made ramen noodles can’t be beat and adds another level of depth to the flavor of our scratch made bone broth soup. Ramen noodles made fresh daily keep more of the protein and minerals without adding all of the processed chemical and preservatives. Yes, it takes more work to make but we believe the quality is worth it.
Being based in Buffalo, NY, deliveries from NYC were only monthly and it was difficult to keep freezers full of the noodles. We were able to get good noodles from famous companies, but then coming frozen and sometimes sporadically defeated the purpose. Josh and Satomi Smith, the owners of SATO (www.satorestaurantgroup.com), went to New York City and trained with a professional noodle master who taught us how to make a variety of our own noodles to fit the different broths that we created.
Chef Satomi comes from a Japanese restaurant family and her family’s style of ramen created a Fukui-style ramen – a region just north of Kyoto that is famous for its pork and chicken blended soup that creates a balanced soup to enjoy throughout all of the seasons.