The Sapporo-style miso ramen broth boasts more than twenty ingredients, including three types of umami-boosting miso, plus a piquant seven-pepper spice blend. 続きを読む
If you are about that HEAT, definitely get the Tan Tan Men. The kimchee is good too.
This cozy new Astoria Japanese restaurant serves 14 varieties of ramen, plus rice bowls, salads, and snacks. Several Yelpers and Foursquare users recommend the cold ramen dishes.
Come early to put your name on the list. Shisito peppers, short rib buns, and spicy miso ramen are highlights. Feels kinda like a "chef's table" without a $100 price tag. Best dining experience in LIC
Try the BBQ Tonkotsu Ramen. Good broth with lots of pork. Not too crazy about the cabbage but solid otherwise.
The curry ramen is totally legit! As close as you'll get to the real Muroran curry ramen without taking a flight to Hokkaido.
Totto Ramen’s original ramen shop in Hell’s Kitchen is notorious for its hours-long wait and no-reservations policy. Avoid the hassle at the newly opened location (just a block away).
At this small organic noodle-soup joint there are three types of noodles, each paired with a different broth: miso, paitan (creamy chicken) and shoyu (soy-sauce based).
For starters, try the special, pickled Asian vegetables (Chinese broccoli, beets, daikon radish) dusted with horseradish shavings or the peanutty Brussels sprouts, browned to an immaculate crisp. 続きを読む
Before giving Downtown Brooklyn its own killer ramen den, owner Harris Salat was a food writer, whose culinary crush on Japan was well documented in the The NY Times, Saveur and his own cookbooks. 続きを読む
Great ramen! Sit at the bar and watch the chef’s prepare your meal! The Mini Pork Buns with Braised Port Shoulder are to DIE for.
Momofuku-lite, and that's a really big compliment. I'd suggest getting most all of the non-ramen options and then splitting a ramen (if you're with your honey and splitting a soup isn't soups awkward)
The second location of the acclaimed Japanese ramen chain, home to some of our favorite ramen in the city.
You have to wait for a table, but then: hot ramen, porky and rich, with dumplings on the side, cold beer. One of the city’s best meals.
This is a must-stop for me when I’m in NYC, but you can’t go wrong at any of David Chang’s restaurants. -Monica Pope, Top Chef
Those in the know order the Totto Spicy Ramen, made with deeply flavored chicken broth and good, springy noodles delivered daily from Soba Totto across town. 続きを読む
They make their own soba daily. The soba lunchbox specials are delicious and a great way to try a variety of items. They have the best gomae and Japanese omelets. -Malika Ameen, Top Chef Just Desserts
Get the Warm Stamina Soba but save room for dessert! Mochi Ice Cream and Coconut Milk with Frozen Fruit are simple, refreshing and delicious.
A very low-key and unassuming atmosphere with some perfect ramen. Try the Spicy Miso and the Gyozas…which are all prepared in front of you.
Come here for lunch and fill up your tummy with one of their combo specials – the Salmon Oyako Don or the Chicken Kuwayaki are delish. Service is a bit iffy.
Try the Stamina Soba, which combines savory and briny seaweed-bonito stocks and features pork belly, scallion and a plump ginger-chicken meatball. It’s one of our #100best dishes and drinks of 2011. 続きを読む
Japanese chain with a knack for home-style cooking. The menu includes ramen and sushi, but you're here for the teishoku.
This no-frills ramen spot—with plenty of seats to spare for a procession of NYU students and Japanese regulars—is a solid backup plan for anyone who doesn't want to wait for a table at nearby Ippudo. 続きを読む
New York Magazine's Daniel Maurer's favorite hotspot is this popular eatery for its funky energy and unpretentious vibe - a rarity in NYC.
When this place opened it wasn't exactly the hottest spot. That is, until it filled with Japanese expats who clearly recognized something great. Specializing in regional miso, it rivals even Ippudo.
Compared to other udon west in Manhattan, here's the best other than any place! Curry udon is amazing x-x i think the noodle is the main difference! Amazingly good
14 seat noodle bar in the East Village, dirt cheap and so delicious. -Yigit Pura, Top Chef Just Desserts
Strikingly original mazeman (brothless) ramen for lunch, plus a $65 seafood ramen omakase menu at night that sells out in a flash.
Hokkaido-born chef Akira Hiratsuka ferments his noodles for 48 hours, which lends the strands a wild, funky character that marries well with the briny shio broth. 続きを読む
The Hakata Tonkotsu is cooked with pork bones in the broth 'til they release their marrow, giving it a "creamy consistency that rivals milk, melted butter, or gravy." In other words: It's delicious. 続きを読む
Green Curry Ramen is what they're known for but the Tondaku Ramen was excellent. Really nice deep, porky broth.
Recommended dishes: Gyoza; Kyushu, miso, sesame, seafood, sutamina and vegetable ramen; garlic noodles. 続きを読む
A Japanese import ramen bar. Stick to sure-things like pork broth and the "black" tonkotsu with charred garlic oil for best results.
Owner Hiroshi Kubo grew up eating ramen in Tokyo, but spent 6 years in Fukuoka, where he fell in love with the tonkotsu broth. He seeks to combine his favorite types of ramen into an original NY style 続きを読む
Tired of ALL the other ramen you’ve had in NYC? Try the apple noodle ramen with Brussels sprouts and pickled carrots.
The late-night pop-up is open only after 12:30 a.m., Monday through Saturday. Don’t let the curt service and rollicking after-hours crowd deter you from tasting the tonkotsu ramen.
Souen specializes in macrobiotic, vegan and vegetarian Japanese food; there is a gluten-free option for almost every dish on the menu. 続きを読む
Load up on Asian inspired macrobiotic meals at Souen. These dishes are made without salt or refined sugars and will provide you with the good, clean energy you need to take on the day!
This hidden gem of ramen shop is really good although they skimp on the pork slices. Get the Terakawa Ramen and chahan (Set B). It's a dive and be prepared for rude service.
While tonkotsu is most commonly associated with Japan's Hakata region, Terakawa has its roots in Kumamoto, a nearby prefecture known for its slightly milder variation on the style. 続きを読む
Tsukemen is also referred to by the name dipping noodles; rather than being combined in one bowl, the noodles and toppings are served on the side, then dipped with chopsticks into the broth. 続きを読む
Ramen soup is rich, but tilts to salty side, like all the ramen places. Hot noodle is better than cold in my mind. I'll go to soba place instead if I want cold. Appetizers are good. Reasonable price.
Shio ramen is popular on Hokkaido, a northern Japanese island where lots of expensive salt is mined, and in Tokyo.
Sapporo is known as the birthplace of miso ramen. According to lore, the variant was invented in 1955, when a customer asked a chef to add some noodles to his miso-and-pork soup. 続きを読む
This pop-up ramen joint takes over the kitchen at midtown sushi restaurant SEO from 11pm to around 2am each night. 続きを読む
This is a very fine bowl of ramen all around, but it's the broth that makes it one of our favorite dishes -- brick-red, zipped with plenty of chile, the miso base adding salty, nutty heft and backbone
A vegetarian-friendly source for reasonably priced ramen, soba, and more in Midtown. Be sure to explore the simple Japanese vegetables like tempura and bamboo shoots in chili oil.
One of the most unique and delicious ramen shops in the city. Unashemedly inauthentic. A must-visit.
Tiny and cheap uptown ramen spot. Be sure to come on Mondays for their $7 ramen special!
Get the Tabata Ramen, chicken broth enriched with coconut milk, then topped with ground roasted soybeans
