Get a taste of the toasted rye noodle dish (made by New Jersey’s Sun Noodle) that made Ivan Orkin famous among Japan’s ramen-yas. The dedication shines in each bowl.
Brainchild of former Morimoto chefs, the cash-only joint offers 4 types of ramen (miso, soy, veggie, and kimchi), plus a weekly special. There’s no way to go wrong, but the kimchi ramen can’t be beat.
Using the freshest, most local ingredients he can find, chef-owner Hooni Kim uses his classically trained cooking chops for a near-perfect rendition of Shin Ramyun, Korea’s answer to Cup Noodles.
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.
Mazemen is the star at this eponymous shop. Top your bowl with bacon and egg or smoked salmon and Camembert for added flavor. Soup lovers won’t be disappointed in the rotating daily shoyu dish.
The noodles at the West Side outpost of NYC’s popular, word-of-mouth ramen darling are just as good as the ones at the East Village original. Tip: Order the Akamaru Modern.
Sample variations of regional ramen — and then some — from around Japan at this Queens noodle nook. The can’t-miss Sapporo-style miso ramen involves a broth made from more than 30 ingredients.
Columbia University-adjacent ramen-ya specializes in creamy, Hakata-style pork bone broth. Best showcased in the tonkotsu ramen, with a house-made roasted garlic paste and tender braised pork slices.
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).
A Tokyo import, Bassanova Ramen made waves in the motherland with its innovative green curry ramen. The dish is the standout offering at the Chinatown noodle shop.
