Ramen NYC Community

🍜 Ramen Rating: 5.0 / 5

“Staple shop for me to recommend to friends visiting. Despite being known for it and being the namesake of the restaurant, I don't recommend the tsukemen. Highly recommend the TonTori ramen and nori fries instead. Very good Tonkotsu where they use a mix of chicken and pork, hence TonTori. Very good broth and solid noodles. Chashu, however, has gotten worse and worse over the years. Regardless still a top bowl.”

🍜 Ramen Rating: 5.0 / 5

“My first visit to Ramen Ishida’s Chelsea location, and unbelievably my first time trying the flagship New Tokyo Style Shoyu Ramen. At the LES location, I usually order the 80s Shoyu off the secret menu and had just not got around to trying what is arguably Ishida’s signature menu item. The soup is a chicken chintan with hints of porcini. It is clear and clean, balancing the chicken fat and mushroom umami. Mixing in the accompanying truffle paste transforms the soup into a richer, punchier flavor without being overbearing the way most things “truffle” tend to be these days. The noodles are thin and snappy, pairing well with the soup to achieve a very refined bowl. Three offerings of protein: a jammy egg, a tender piece of sous vide chicken and the signature smoky grilled pork chashu. In addition to some menma bamboo shoots, a piece of shiso offered a nice refreshing bit of texture and zest. A small glass of draft Premium Malt’s was a rare treat here in the US, which washed down some old school potato starch-heavy chicken karaage. Unlike the cramped LES spot, Chelsea location is spacious and takes reservations, fitting the vibe one might expect of such a refined bowl of ramen.”

🍜 Ramen Rating: 5.0 / 5

“Rockmeisha Ramen was great! The menu focuses on one main dish, but they do it really well. The broth was delicious, and I especially loved the pickled ginger. They also have a fun cocktail selection. The yuzu ginger bourbon cocktail was light and refreshing. I'm happy this place reopened after covid, Definitely worth checking out!”

🍜 Ramen Rating: 4.0 / 5

“I think one thing I will always appreciate Kin Ramen for and what makes them stand out is the broth. no matter the dish, it's very flavorful and carefully balanced. The ramen can get a little pricey, especially once you start adding an egg or other toppings. One personal preference for me is the chashu. I prefer a little more consistency in texture. Some pieces had more fat, while others were noticeably tougher to chew. I know some people actually prefer that variation, though, so I wouldn’t necessarily consider it a negative. Overall, Kin Ramen is a solid bowl with a broth that really stands out. lines are impossibly long at dinner time, it could be rough especially in the winter because the lines are outside, best to go around lunch time.”

🍜 Ramen Rating: 3.0 / 5

“dont get me wrong, this place has good food, but specifically for ramen it's pretty ordinary. The bao's were great and the sushioples awesome, and their menu has a lot of variety. My rating here is only to say that the ramen is not bad, but just average. There's a lot of good ramen in this area so you have to really stand out”

🍜 Ramen Rating: 4.0 / 5

“Ippudo is famous for their Hakata-style tonkotsu ramen, but I have been enjoying working my way through the rest of their menu. Order of the day was their Mandala Miso ramen. Mandala is a Sanskrit word for “The Path to Enlightenment”, and in terms of Ippudo, that may be an apt moniker as this bowl brings the best of their offerings all together. The soup is their standard pork base, but amped up by an excellent blend of misos. There is also a hint of ginger that rounds things out nicely. The noodles are their thicker Tokyo wavy, which I prefer to their standard Hakata thin style. There were two types of chasu, a thin strip of pork loin and tiny slab or pork belly. Lots of menma bamboo shoots, corn and scallions round out this excellent bowl.”

🍜 Ramen Rating: 5.0 / 5

“no complaints at all, this place is solid! a strong recommend for people who love spiciness, they can add it to any dish with levels from 1-5. They had 3 different tsukemen on their menu, some cold noodles and some hot, this is mostly a special for the summer. The Ginger Shoyu and the Taka Shoyu was great too, you have the option to pick your chashu between pork and chicken. I've come to karakatta many years ago, but today this place is much much better. I strongly recommend people to revisit if they haven't been in a while @chewyaki”

🍜 Ramen Rating: 5.0 / 5

“Decided to give the monthly special a try at the always reliable Nishida-shoten on 49th, which this month is the Kimchi Ramen. It is a chicken based broth, but I couldn’t discern that over the ample spices from the Kimchi. This was not usual tame version of kimchi one finds in Japanese places - this was much more sour and funky. The noodles were the thicker of the two varieties that are served at Nishida. The kimchi itself was at first difficult to find - it was only after I had polished off some of the noodles that I began to find some cabbage. I imagine when plating they are probably putting the kimchi right at the bottom of the bowl with the tare so that when the soup is added they are getting a good mix of those spices to turn the soup red. Three healthy slices of Kakuni pork and some delicious mushrooms were good toppings. I generally love age-dofu (fried tofu) but not so much in this bowl. As it soaked up the soup it just became soggy and difficult to pick up. And I didn’t love that this was an egg drop soup. Creative idea, but for me I would have just appreciated more kimchi. Still, overall a very good bowl, and I like that they have monthly specials to mix things up for the regulars.”

🍜 Ramen Rating: 4.0 / 5

“my favorite here is the shoyu. chiken broth is surprisingly rich. Tare makes me confused tho but I think thats what makes me keep drinking the soup. yuzu and greenonions good combo”

🍜 Ramen Rating: 5.0 / 5

“I’ve never had anything like this before. The level of craftsmanship was completely out of this world and honestly changed the way I think about miso ramen. I usually gravitate toward shoyu, but this bowl made me a huge fan of miso. The flavor was unbelievably deep, rich, and layered without ever feeling too heavy. Every topping brought a different flavor and texture, and together the bowl kept evolving as I ate it. The entire appetizer plate was also specially made off-menu for the launch event, and every item incorporated miso in a different way. From the miso-cured egg to the potatoes and special chashu preparation, everything felt intentional and thoughtfully connected to the ramen itself. The beer and sparkling tea pairings were also chosen perfectly to complement the meal without overpowering it. On top of all that, the atmosphere was warm, welcoming, and full of people genuinely excited about ramen. One of the most memorable ramen experiences I’ve had in NYC @zappa”