:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/44399712/muramenexterior.0.0.jpg)
That hefty hunk of Wagyu dry-aging in Mu Ramen's walk-in is just the start of things, says ramen wizard Joshua Smookler. Though Mu Ramen is still in its infancy, he's actually planning to open an entire restaurant dedicated to dry aged beef in Long Island City, and he's already got a space lined up. Smookler will serve Miyazake beef from Japan, and some American beef as well. For the uninitiated, Miyazakigyu (the term for the highest quality Miyazake beef) won the "Wagyu Olympics" in 2007, and was only relatively recently allowed back into the US, after some BSE scares in Japan.
But before all of that happens, Smookler will host a ticketed seven-course Miyazake tasting menu with wine in early June, when that baby reaches 165 days (expect tickets to go on sale next week). As for the new spot, Smookler's keeping the exact location top secret until he starts the buildout, but stay tuned.
