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 Daha fazlasını oku.
The room, designed by architect Richard Bloch (Masa), feels like a sanctuary, and the food (fittingly) has a near-religious following among raw fish fanatics. Daha fazlasını oku.
This Japanese export started in Tokyo before making the jump to the East Village; the shio broth here is unique for its nontraditional use of chicken and pork bones.
Sapporo is known as the birthplace of miso ramen. According to lore, the variant was invented in 1955, when a customer asked a chef to add some noodles to his miso-and-pork soup. Daha fazlasını oku.
Shio ramen is popular on Hokkaido, a northern Japanese island where lots of expensive salt is mined, and in Tokyo.
With 30 seats, Rai Rai Ken is a good approximation of the small, humble ramen-ya found throughout Japan. Daha fazlasını oku.
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. Daha fazlasını oku.
In accordance with the restaurant’s name—jin is the kanji character for benevolence—owners Isan Chang and Jenny Ko contribute to charities supporting community-revitalization projects. Daha fazlasını oku.
