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. Daha fazlasını oku.
Souen specializes in macrobiotic, vegan and vegetarian Japanese food; there is a gluten-free option for almost every dish on the menu. Daha fazlasını oku.
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
This no-frills ramen spot—with plenty of seats to spare for a procession of NYU students and Japanese regulars—is a solid backup plan for anyone who doesn't want to wait for a table at nearby Ippudo. Daha fazlasını oku.
With 30 seats, Rai Rai Ken is a good approximation of the small, humble ramen-ya found throughout Japan. Daha fazlasını oku.
Shio ramen is popular on Hokkaido, a northern Japanese island where lots of expensive salt is mined, and in Tokyo.
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.
