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𝑺 𝑻 𝑹 𝑨 𝑵 𝑮 𝑬 𝑩 𝑰 𝑹 𝑫

@strangebirdindy

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Rum & Oyster Bar, Tue-Sun 4-10🦩
Host to @shoyu.shop.indy 🍜
All ages🌴
Reservations available through our website📖

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When @thekylemachine said he wanted to tackle Jiro this year for @shoyu.shop.indy , I had recently spent a few months learning some theory behind alkaline noodle-making, and was ready to try my hand at a style beyond our classic (and killer) House Thin noodle.

Ramen Jiro is maximalist in the best way. Takumi Yamada started his shop in 1968 in a college neighborhood in Tokyo, where he developed this signature piled-up bowl to appeal to hungry students. The thick, chewy noodles are ‘reverse cut’ - a technique with similarities to die-cut pasta - resulting in a matte texture on the sides of the noodle that helps it pick up the rich soup. These rough sides are also more porous than the smooth top and bottom that contact the roller, so boiling water can penetrate more quickly, allowing the thick noodle to cook in about the same time as the thin - crucial in a busy kitchen.

The soup is a tonkotsu-shoyu style, and heaps of wok-fried sprouts and cabbage are added, along with tender slices of extra thick chashu, raw garlic, ajitama and pork back fat.

Ramen Jiro has built a cult following, with about 40 shops in Japan, and shops serving the style outside of the official locations are known as Jiro-kei. Kyle’s Jiro-kei came together beautifully, and it’s one of our most compelling offerings at Strange Bird/Shoyu Shop to date.

See you soon 🍂
Neal and the SB/Shoyu crew taken in Strange Bird by @strangebirdindy

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a day ago

Painkiller 💊 🌴 This combination of deep flavorful rums, pineapple, coconut, orange & nutmeg has ushered-in waves of tropical oblivion since its 1970s creation at the Soggy Dollar Bar on Jost Van Dyke. For our take, we caramelize the coconut for added depth, and acid-adjust the orange juice to add a bright pop to the every sip. This approach was popularized by Don Lee a few years ago in his Painkiller riff, The Remedy, and we’ve included it on our menu since we opened in 2019 🍍🥥🌴 by @strangebirdindy

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2 days ago

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3 days ago

Donn Beach invented his most famous cocktail for a regular at his bar, who came in looking for a hair-of-the-dog hangover cure on his way to a flight (or business meeting, accounts vary). When he returned, Donn asked how it went, and his guest replied ‘I felt like the living dead, you made a Zombie out of me.’ And the name stuck.

Our take is fairly canonical, with rums from Jamaica, Guyana and Venezuela along with Donn’s signature mix of cinnamon, grapefruit, lime, angostura and absinthe. We augment the classic falernum with a bit of St George California Spiced Pear Liqueur and add some acacia gomme for body. The result is a complex, multi-layered, ridiculously approachable (and potent!) cocktail.

🏝️We follow Donn’s original rule: limit two per guest! taken in Strange Bird by @strangebirdindy

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6 days ago

Unknown Depth 🌊

Sink into the mysterious abyss with this uncanny combination of pineapple, coffee, passionfruit, lime and expressive rums from Guyana and Jamaica. You may just find yourself awash in the cosmic tides, drawn by the inescapable call of Cthulhu…

📸 by @rebeccashehornphoto taken in Strange Bird by @strangebirdindy

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7 days ago

As the leaves turn and the days shorten, we’re bringing back a few old favorites. You’ll find the Weary Traveller, Evil Urges and Unknown Depth - inspired by Irving, Poe and Lovecraft, respectively, on our October menu: Scary Potions to Sip in the Dark. Give them a try, if you dare, and keep an eye out for other spooky spiritous mixtures, both familiar and unexplored as the nights grow longer and darker… 🎃🍂

📷 @rebeccashehornphoto 🙏
🍹Evil Urges by @elvonnek 🙏 by @strangebirdindy

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10 days ago

Our Head Noodle-maker Juliann and her team make our dumpling skins with a generous measure of Japanese Udon flour and Tapioca starch. This makes for a supple, bouncy dumpling with just the right amount of chew. The dough is sheeted onto scrolls with our noodle machine, then the wrappers are hand cut and stacked. The dumplings are hand-folded by the Shoyu Shop crew, then simmered and seared to order for a crispy-chewy result. taken in Strange Bird by @strangebirdindy

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13 days ago

Our belly chashu is braised for hours until meltingly tender, sliced thin, glazed with sweet soy then blowtorched by hand to add a carmelized, smoky depth and crispy edge.

The process is called ‘Aburi’ - meaning ‘flame-seared’. You’ll find this Chashu on Kyle’s Shoyu and Tonkotsu bowls

Photo by @rebeccashehornphoto taken in Strange Bird by @strangebirdindy

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15 days ago

Our baker Brooke spends a lot of time on Bao Buns. The buns are gently shaped and leavened, then steamed in traditional bamboo baskets to get that cloud-tender texture. Kyle’s @shoyu.shop.indy crew takes it from there, and fills them with thick, tender shoyu-braised duroc pork belly, marinated cucumbers, pickled red onion and kewpie. taken in Strange Bird by @strangebirdindy

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17 days ago

I love oysters all year round, and good oysters can be found even in summer. When the weather turns though, they begin storing energy to make it through the winter. It’s this time of year that I’m reminded of why I fell for them in the first place. Oysters packed with glossy meats, with flavors so deep they almost resonate with the energy of a place. Fall is a good time for Oyster lovers 🦪🍂

📸 @rebeccashehornphoto by @strangebirdindy

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19 days ago

A little secret for you: we use rum in every cocktail on the menu.

Even drinks that feature bourbon or gin as the star, like the Saturn or Waikiki Gold Rush (a.k.a. Halekulani). Even now, having been open 7 years, we still get guests occasionally that insist ‘I don’t like rum,’ and proceed to fall in love with a cocktail made with it. One of the challenges with making good drinks in a tropical style is that many of the classic ingredients like pineapple, passionfruit or coconut can wash out other flavors and land a recipe in a kind of vague tiki purgatory.

Rum, in its vast diversity of flavors, can be the star of the show or a supporting player, and is often the element that brings everything together.

Photos by the ever-talented @rebeccashehornphoto by @strangebirdindy

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22 days ago

Whether you keep it classic or go for tofu, we’ve got wings for everyone. Try Teriyaki, Japanese Curry or spicy Toga Blood with Szechuan peppercorns. And don’t sleep on the Nori Ranch! 🍘

📸: @rebeccashehornphoto taken in Strange Bird by @strangebirdindy

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24 days ago