Vegetarian & Vegan Ramen in NYC

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

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Heavy broth unqiue base mixed with tonkotsu and shio. karage was excellent

Community review

Community review

Community review

While the rest of the Big Apple was crowded into Irish bars, I finally scored a very difficult to get reservation for Tonchin New York on 36th street in Manhattan, just down the street from my favorite steakhouse, Keen’s. While Keen’s is as old school as you can get, Tonchin is on the other end of the spectrum - a modern, culinary school approach to ramen. I went with their signature Tonchin Classic Tokyo Tonkotsu. The soup is rich yet “clean”, with no pork funk and perfectly balanced with a umami-rich shoyu tare. The noodles were medium thick Tokyo wavy made in-house. The chashu was the sous vide roast beef style, but was well seasoned and perfectly sliced. And yes, the egg was a perfect pudding consistency. This is flawless-execution-of-everything-ramen, and while I usually lean toward the more OG style, I very much appreciate a bowl like this. Also tried the fried fish buns, covered in sauces that exploded with flavor, which paired so nicely with crunchy fried fish. And a Tokyo martini that tiptoed down the middle of olive brine and sake sweetness. Worth the hype. And definitely worth a trip back to try the rest of the menu.

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Community review

Community review

Community review

Community review

I've been here so many times. This is my favorite bowl, my comfort bowl, the bowl that made me fall in love with ramen. 🍜😁😄. Thank you Yohei Ishida for your craft.

Normally when visiting Ramen Ishida I go with the off-the-menu Tokyo 80s Shoyu, but I had originally been in the neighborhood to have Miso XO at Nakamura, only to find it closed by the health department (?!). So I walked over to Ramen Ishida and tried their Umami Miso as I had been looking forward to miso all day. Started off with the Echigo Stout, which had a sweet malty taste that I believe may have altered the flavor of the soup. Despite being a miso, the characteristic miso malt was not there. Chicken oil was very pronounced, and there was a bit of the saltiness from the miso, but much more like a mellow tare. Delicious! The noodles were medium thickness and springy. The chashu was the best I have had in a long time - thinly sliced but tender and popping with smoky fatty flavor. Moyashi bean sprouts, a jammy egg, corn and a skinny whisper of bok choy rounded things out. An outstanding bowl.

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