This spot's chicken-or-pork ramen's made with Japan-sourced ingredients including a secret "spicy oil" called Rayu, traditionally used to kick up cuts of M Bison. Read more.
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. Read more.
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. Read more.
Ramen varieties include the Shiromaru Hakata, flavored by the soft fatty jowl and thinly sliced red pickled ginger, and Wasabi Shoyu Ramen, a vegetable- and chicken-based soup with wasabi-infused oil. Read more.
The food pays homage to the greasy Americanized "bodega Chinese places" with backlit photo menus that you definitely love, but works in envelope-pushing ingredients and flavor profiles. 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.
This Korean joomak delivers exactly what NYC's nocturnal gastronauts crave most: a new & exciting way to drink & eat at the same time. Order a fiery communal bowl of the late-night-only Korean ramen. Read more.