Best Ramen Spots in NYC

Winter is a great time to indulge in warming soups like ramen noodle soup. The dish, which is associated with Japan, consists of Chinese-style wheat noodles in a meat or fish-based broth. It’s often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, green onions, and more. Nearly every region in Japan has its own variation—from the tonkotsu (pork bone broth) of Kyushu to the miso ramen of Hokkaido. New York has a wide variety of ramens to suit a wide range of tastes; here are our picks for the best.



The East Village’s Ippudo is renowned for its delish ramen dishes and pork buns. Each chef has creative license on which ingredients to include and how much to use. One uniting element in the ramen is the broths, which are all derived from the essence of pork, chicken, beef, or seafood. Then they’re seasoned with soy sauce, salt, miso, and other delectable ingredients. The noodles are made of flour, eggs, kansui, and other ingredients. Each chef channels his or her own creative flair and culinary vision into the thickness, length, form, and texture of noodles. Toppings such as yakibuta (roast pork) and ni-tamago (soy sauce flavored boiled egg) are selectively used. Beyond the East Village, there are other locations in Manhattan. 65 Fourth Ave., 212-388-0088,

Momosan Ramen & Sake

momosan tantan

Momosan Tantan

Iron Chef Masaharu Morimoto’s Momosan Ramen & Sake offers a variety of flavor-packed bowls. One of the top picks is the signature Momosan Tantan—a fusion of flavors that hail from Japan and Malaysia. It includes chili flakes, red miso, coconut milk, red curry, and sesame paste. It’s then topped with pork chasu, red miso ground pork, aii-tama (soy marinated egg), cilantro, scallion, and chili threads. 342 Lexington Ave., 646-201-5529,


Minca is a small Japanese ramen destination that entices guests with various iterations of its signature soup. The robust ramen broth is made from pork and chicken bones, and emphasizes the hearty Japanese taste. Included is an array of ingredients such as seaweed, dried bonito, and dried shiitake mushrooms, which are imported from Japan. The visionary behind Minca sources the miso from Sendai and Shinshuu. Kanbi Ramen House is Minca’s sister restaurant on E. 14th St. 536 E. 5th St., 212-505-8001,

Ivan Ramen

Ivan Ramen

Photo: Daniel Krieger (Krieger Photography)

This colorful space dishes out innovative homemade noodle soups and izakaya-style small plates. Behind this Japanese eatery is Ivan Orkin—a self-described “Jewish Kid from Long Island.” Armed with a degree in Japanese, Orkin relocated to Japan years ago and immersed himself in the culture. Upon his return, he enrolled in the prestigious Culinary Institute of America before returning to Tokyo to rediscover his Japanese “roots.” In 2007 he unveiled the first Ivan Ramen, which later became renowned as one of the top ramen shops in Tokyo. In 2012, Orkin returned to New York and later debuted Ivan Ramen Slurp Shop at the Gotham West Market. Soon after, Ivan Ramen opened at the 25 Clinton Street location. Specials include Triple Pork Triple Garlic Mazemen, made of tonkotsu broth, pork belly, and whole wheat noodles. 25 Clinton St., 646-678-3859,


This casual ramen place, which is housed in a West Village townhouse serves Japanese comfort food, which includes pork and chicken noodle soups. Its menu includes Shio Black—straight thin noodles in the original tonkotsu pork broth. It is topped with char siu pork, kikurage mushrooms, seasoned egg, scallions, and black garlic oil. The Yasai Ramen boasts wavy thick egg noodles in a miso-based vegetable soup topped with menma, bean sprouts, kikurage mushrooms, corn, and scallions. Cash only. 181 W. 4th St., 212-989-5440,

Momofuku Noodle Bar

Black Truffle Ramen

Opened in 2004, Momofuku Noodle Bar serves ramen and a roster of other dishes that change with the seasons. Beyond the small plates and other tantalizing dishes, its bowls include Momofuku Ramen—pork belly, pork shoulder, poached egg; Spicy Hozon Ramen—scallion, chickpeas, and baby bok choy; and Ginger Scallion Noodles, which includes pickled shiitakes, cucumber, and nori. The restaurant’s famous pork buns originated here. 171 First Ave., 212-777-7773,

About the Author

Regina Molaro is a freelancer writer whose work spans from luxury to fashion, art, lifestyle, and beauty. Her work has appeared in Modern Luxury Hawai‘i, as well as Bespoke Magazine and In Season—the in-house magazines at the St. Regis and Mandarin Oriental New York.

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