u/Malibau

The past couple weeks have been brutal at the restaurant, the ac has been fucked up, it’s been so hot out it’s really been tough to get people in. But it’s been getting better. I’ve been working on a Tsukemen recipe lately I’ve really enjoyed. I hope to serve it soon in the future. I will be tuning breakfast bentos out of the back ally tomorrow morning from 8-10am once I’m out I’m out! I run out pretty fast usually. Rice, kimchi, Longanissa, spam, tako sausages, egg, hash brown and of course that addictive kimchi ketchup. Pull up in the back ally, snatch up a bento and go home, stuff your face and have a nice siesta. Or sit in the parking lot like a weirdo and eat. Will be closed Friday and Saturday evening. Will be back open with full menu 7-7-26. Come on by and check us out. Might run a cold somen for next week. Check us out on Instagram @pondstreeturbana so you don’t miss what we do next. I don’t post as often on Reddit. Thanks! 🤙🤙🤙
🥵URBANA HOT FISH SANDO
🐟OG FISH SANDO
🥪PORK KATSU
🍔SMASH BURGERS
🍜RAMEN
📍1303 east main st. Urbana, IL
⏰Tue Wed Fri Sat 5-9pm

I open back up this Friday and I will be running breakfast Bentos out of the back alley drive through Saturday morning 8-10am calrose, furikake, egg, spam, chicken longanissa, tako sausages, kimchi. pull up grab your bento sit in the parking lot and eat it or take it home and have a nice Siesta after. Friday night 5-9pm I will be running my regular menu, smash burgers, Urbana, hot fish, OG fish, pork katsu sando, and daily made Ramen. I have two types of Ramen I will be running. A vegan miso and a pork belly shoyu. Some menu items posted in photos along with the breakfast Bento for Saturday morning. when I’m out I’m out. Go give us a g follow on Instagram @pondstreeturbana and don’t miss out on what we do.
🐟FISH SANDO
🥪PORK KATSU
🍔SMASH BURGERS
🍜RAMEN
📍1303 east main st. Urbana, IL
⏰Tue Wed Fri Sat 5-9pm

I’m really trying to reach outside my comfort zone with this ramen I’ve been working on. I roasted some root vegetables and added them to make soup along with the usual carrot, cabbage, onion. Heavy mushroom and kombu. The tare I made was a mix of some shiro miso, shoyu, sesame paste, kombu, a bit of sake and some light aromatics. No ginger no garlic. I really didn’t want to over power the profile I wanted. Marinated and toasted Maitake, blanched bok choy, sesame, sesame oil, Karashibi (spicy/numbing) green spice blend dusted on top. The spice blend comes from some green Sichuan peppercorns and some hybrid chili peppers I grow for the heat. 90/10 organic white and golden wheat blend for the noodles, 40% hydration. It’s really becoming a favorite of mine.

Starting tonight we have the Vegan Miso Ramen and Pork Belly Shoyu. Once I reach run out I run out. I make limited amount fresh daily. Noodles, soups, tare, oils, toppings. I will also be running the usual menu. Come by tonight and check it out. It will go fast.
Pond Street inside VFW POST 630
📍1303 east main st. Urbana, IL
⏰5-9pm

Hello friends, it’s been a while since my last post. Been extremely busy. I have Ramen tonight and friday night. It’s the last days this week I will have these two types of ramen. Looking at running the Vegan Miso Ramen again as well as a possible Beef Curry Udon for the next two weeks. Stop on by tonight from 5-9pm or Friday 5-9pm I have the regular menu as well. Noodles, soup, toppings, tare and oils are made fresh every day. The sous vide coppa is very flavorful and tender. Cooked 8 hours at 140• chilled then sliced to order. Shoyu tare is very smoke/fish forward. All tare is make with using only Alaea salt, it tends to have the best umami from the volcanic salts. The chicken chashu usually in Japanese traditional ramen is chicken breast simmered in a shoyu dashi mix but I like to mimic pork belly chashu and I use chicken thighs with skin and fat all on, pound it out, season it, roll it and freeze it. Unwrap it, truss it, simmer it in a shoyu mix to 180• chill it, slice it to order and torch it. That is one element for the Shio ramen. It’s labor intensive but worth it. Come check us out tonight.
📍1303 east main st. Urbana, IL at Pond Street located inside of the VFW POST 630.
⏰5-9pm

Ramen popup was really nice this month. Sold out again. Never have I done a Mazemen before and wanted to push myself a bit. Using a whole duck, grinding the meat, roasting bones for tare, rendering the fat for scallion oil. It came out really exceptional. Stay tuned for the next one!

1303 east main st. Urbana IL inside the VFW post 630. Open to the public. From 6-9pm this friday and Saturday only. Doing two types of ramen. I don’t really ever do the same ones. Only once a month. Come check it out. 🤙

Running this chicken sando this week only. Then this Friday and Saturday is the ramen popup. ALL noodles made from scratch, two types of ramen. One will be a Tonkotsu Black and the other will be announced on my other social medias sooner to the date. The ramen is ONLY Friday and Saturday 6-9pm lit candles, low light and chill reggae. Bring a date bring a hoe or just bring yo lonely ass self. Ramen in photos are some past ones I’ve done, Karashibi Miso with chicken chashu and my version of Tantanmen. You really won’t want to miss it. 1303 east main st Urbana IL at Pond Street inside the VFW yes I said inside the VFW POST 630. The lines form quick so come early. Let’s gooooooooo! 🤙🤙🤙