This postage stamp sized, low-fi, BYOB, cash-only restaurant punches far above its weight class offering some of the city’s best noodles. Don’t overlook the big tray chicken or the pork pancakes. Read more.
Chef/proprietor Danny Bowien and executive chef Angela Dimayuga have added a raw bar, two generous family-style set menus, and showstoppers like duck baked in clay. Read more.
David Chang’s seminal, ground-breaking East Village noodle shop has arguably been the most influential restaurant to emerge from NYC this century. Read more.
The ideal meal at Oiji starts with the honey butter chips followed by the house-made soba noodles, braised beef, and mackerel smoked over pine needles. Read more.
The wood charcoal used to power the grill at every table makes all the difference, imbuing meat with a smoky flavor. Emerge from New Wonjo perfumed by the smoke and beef fat and leave fully satisfied. Read more.
Open until 3 a.m. nightly, this subterranean izakaya has become a neighborhood staple offering interesting pub fare like Japanese barbecue and yakitori, rice balls, okonomiyaki, and noodles. Read more.
An omakase will set you back around $80—a bargain for New York City. Guests can also supplement their omakase meals with a small selection of a la carte sushi. Tanoshi has three seatings per night. Read more.
Joshua Smookler’s two-year-old ramen shop serves one of the best tonkotsu broths around. Beyond ramen, Mu also offers some high minded plates, like dry-aged Japanese Wagyu beef specials. Read more.
Bamboo Garden offers old favorites as well as such cutting edge specialties as sweet potato dumplings stuffed with black beans, braised chicken with black mushrooms, and humongous soup dumplings. Read more.
