Vegetarian & Vegan Ramen in NYC

Susuru just might be the best ramen in LiC, the shop is so unassuming. They specialize in chicken paitan, the broth was great and the pickled red ginger is an amazing garnish!

The This place is amazing for the ambiance and overall vibe, but I wasn’t a big fan of the ramen itself. It felt a bit overpriced and overly modernized. I was hoping for more authentic flavors, so the new-style approach didn’t quite hit the mark for me.

Gogoyo Ramen is a really interesting experience. I enjoyed the food and the novelty of it right away—it’s clear there’s a very high level of craftsmanship behind every dish. The flavors are thoughtful and well-executed, and the presentation of each bowl is amazing and clearly intentional. I went at 6:30pm with a group of four and we were seated immediately, which was a great start to the evening. The ambience really stood out to me, it’s easily one of the best ramen shop environments I’ve experienced. The drink program is strong, with plenty of sake and other options to pair with the food, and the staff was kind and welcoming throughout our visit. The appetizers were excellent and complemented the ramen nicely. That said, at this price point, I personally still find myself drawn to some more affordable spots where I enjoy the flavors even more. Still, if you’re a serious ramen enthusiast, I 100% recommend trying Gogoyo at least once or twice. The creativity, unique flavors, and overall presentation are absolutely worth experiencing

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

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.