Photo courtesy of Edsel Little.
Noodlecat is a slurpalicious Japanese-American mash-up from Chef Jonathon Sawyer. Inspired by Tokyo noodle worship and New York City noodle houses, Noodlecat recreates traditionally inspired flavors using locally sourced and seasonal ingredients following sustainable business practices in all areas of restaurant operation.
All our noodles are specially crafted by Ohio City Pasta following our co-developed recipes, including ramen, udon and soba. Signature noodle preparations include: Old School (traditions that can be traced back a century or more) such as the Chilled Mori Soba which is served minimally and simply the way Edo period Japanese would have enjoyed it; Modern (made popular in Tokyo over the past fifty years or so) such as the Tempura Soba Dori which is soba in the style of the street vendor that is most commonly served as breakfast for the Tsukiji fishmongers; and Mash-Up Style (from the mind’s eye of Japan but mashed with local and non-traditional ingredients) such as College Ramen and Ohio Beef Brisket Yudaya-Jin Ramen.
Noodlecat is very conscious about diner’s individual dietary needs and offers many vegetarian, pescatarian, vegan and gluten free options. In addition to noodles, Noodlecat has a vast selection of sake, craft brewed beer and tea.
In opening Noodlecat in Downtown Cleveland Chef Jonathon Sawyer once again partnered with Jesse Sawyer and Amelia Zatik Sawyer from The Greenhouse Tavern. The kitchen is helmed by Executive Chef Mike Keyerleber.