With 30 seats, Rai Rai Ken is a good approximation of the small, humble ramen-ya found throughout Japan. En savoir plus .
The Misoya chain, which was founded just outside Tokyo in Chiba, focuses on different regional styles of miso ramen—the shiro variety is typical of Kyoto. En savoir plus .
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. En savoir plus .
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 En savoir plus .
