Late-Night Ramen in NYC (Open after 10pm)

The Ramen NYC team had a great time at Shinka Ramen. The food was excellent, but getting to meet the head chef, Chef Waki, really made the visit feel special. Chef Waki took some time to chat with us and shared that the award-winning beef bone marrow gyokotsu actually won its award at the Japan Fes competition. Knowing the story behind the bowl made it hit even harder. Here’s what we had: Spicy Tonkotsu Rich, comforting, and well balanced. The spice adds warmth without taking over, and the broth stays smooth and satisfying from start to finish. Award-Winning Beef Bone Marrow Gyokotsu This was the standout. Deep, bold, and incredibly savory, with a richness that lingers. After hearing about the Japan Fes win, it made total sense—this is a seriously special bowl. Shoyu Clean and straightforward in the best way. Simple, well-seasoned, and really shows the technique behind it. Overall, Shinka Ramen feels personal, thoughtful, and confident in what it does. Between the ramen and hearing directly from the chef about his work, this was a visit we won’t forget—and one we’d happily repeat. 🍜

Community review

Stopped by Ippudo NYC and tried the Akamru Shinaji tonkotsu ramen, the pork bun, and a Shoga Me ginger drink. The ramen broth was rich and creamy with deep umami flavor, and the noodles had a soft chew. The pork bun was soft, juicy, and packed with flavor, easily one of the best in the city. The Shoga Me was refreshing and flavorful, it balanced out the meal. The staff were friendly, and the atmosphere was lively but comfortable. Definitely one of the best ramen spots in New York City — Only a 5

great service!

My #2 favorite ramen spot in NYC — and easily the best place for Jiro-style ramen in the city. TabeTomo doesn't just serve a meal, they serve a challenge — massive portions, bold flavors, and thick, chewy noodles that soak up every drop of their rich, garlicky broth. The pork is generous and tender, and every bowl feels like an event. If you're craving Jiro-style and want it done right, this is the spot. Bonus: their appetizers are fire (definitely get the gyoza). You’ll walk out full, satisfied, and probably already planning your next visit.

I got full halfway through the bowl. The noodles are thick and the broth is really creamy without being too oily

Menkoi Sato is one of my favorite spots in NYC. The chicken broth is clean, flavorful, and it holds true to the Hokkaido style. Their ramen menu has something for everyone. The atmosphere is relaxed and the space works well for groups, plus the staff is always friendly and welcoming. This is most likely the best ramen you can get in that west 4th area.

The smoked pork ramen at Momofuku had tender pork belly and springy noodles that really stood out, but the broth felt rather ordinary.