Okiboru's head chef can't live without this particular dish
For the month of May, Time Out New York is celebrating the culture and contributions of Asian Americans across the diaspora for Asian American and Pacific Islanders Heritage Month. To that end, we are highlighting some of our AAPI vendors at Time Out Market New York.
This week, we spoke with the owner and head chef of New York's popular tsukemen shop, Matthew Lim of Okiboru, about his comfort foods, which food across the Japanese diaspora deserves more shine and how he celebrates the month.
What is your comfort food?
Matthew Lim: Omurice. It's simple, nostalgic and reminds me of late-night meals growing up—fluffy eggs, seasoned rice and that sweet-savory ketchup sauce. Pure comfort in every bite.
What is a cooking tool you can't live without?
ML: Our noodle strainer baskets. It might sound basic, but getting the noodle texture just right is everything. We time and strain each batch with care to hit that perfect chew.
What is a dish that you could eat every day without getting sick of it?
ML: Tsukemen, hands down. Dipping the noodles and building each bite your own way keeps it fun and satisfying. The flavor profile shifts just enough each time to stay interesting.
What is a Japanese dish that is overrated in American culture?
ML: Overloaded sushi rolls. Sushi is incredible, but in the U.S., it's sometimes turned into more of a spectacle—piled high with sauces and toppings that can drown out the simplicity and balance that make it special.
What is a Japanese dish that you think deserves more shine?
ML: Tsukemen—it's ramen's bolder, often overlooked cousin. Our slow-simmered broth and thick, chewy noodles make it rich, layered and comforting. Once people try it, they rarely go back.
How do you like to celebrate AAPI Month?
ML: I cook. I tell stories. I invite people to sit, eat and ask questions. I believe sharing food is sharing soul, and that's how we honor our roots—with every dish served, we're keeping tradition alive and passing it forward.
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