The three chefs in the kitchen—Jamison Blankenship, James Sato and David Koon— spent months testing different broths, noodles and toppings to create the three bowls on their opening menu. Read more.
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. Read more.
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 Read more.
Kamada fell in love with tonkotsu ramen while living in Tokyo in his twenties, and always wanted to create his own version of the famous pork broth. Read more.
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. Read more.
Ippudo was brought to NYC by Shigemi Kawahara, who is known as "the Ramen King" in Japan; his rich, cloudy tonkotsu broths draw the longest lines the city's ramen-ya, and they're well worth the wait. Read more.
The first issue of Lucky Peach—David Chang's quarterly magazine, published by McSweeney's—includes a travelogue of the chef's ramen-eating adventures in Tokyo. Read more.
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. Read more.
In addition to several varieties of ramen, this midtown spot also offers "Menchanko" soups, inspired by traditional, hearty stews eaten by sumo wrestlers. Read more.
Restaurant Tokyo is one of the stalwarts of Japanese dining in NYC; it's been in business for more than 40 years and serves a wide range of dishes
