Vegetarian & Vegan Ramen in NYC

Community review

Community review

That ramen was delicious. They specialize in the “jiro” style and it’s not a simple meal lol. Come with an empty stomach and a good spirit. I split a bowl with my friend and that was a great choice. The service was on point and I’m pretty sure our server was the only person working in the front at that time. He held it down.

did you guys try this mackeral ramen. secret hidden jem

Community review

Kohoko-ku Ramen is named after one of the wards of Yokohama, and having lived in a neighboring ward of Yokohama for three years, I was expecting to find some Yokohama specific things here(like some Iekei ramen?), but instead it is more a celebration of general Japanese ramen culture, with lots of old signage and even some beer crate stools. Their signature is pork broth tonkotsu, so I went with that in their offering of Kumamoto Ramen, which differed from the regular Tonkotsu with the addition of black garlic oil. Their signature broth did not say Kumamoto to me - actually more like a balanced tonkotsu shoyu that felt closer to Iekei than Kumamoto to me. But why get hung up on names, the soup was good though a little on the tepid side. The oodles were standard firm thin straight that were indeed in the style of Kumamoto. The toppings included two pieces of thicker cut chashu, a nice jammy egg, one piece of baby bok choy and an oddly shaped shishito pepper. Suddenly all of the “shishito” peppers in town are wide like mini bell peppers. What the heck is going on? Washed it down with a Kirin, as they had a huge factory a train stop away when I lived in Yokohama so it was the beer of choice locally. Fun tiny spot - not exactly destination ramen but pretty darn good.

Community review

Community review

Community review

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

Community review

Community review

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.

Community review