RAMEN
Everyone loves ramen, and the love affair keeps growing. Here are a few of our favorite spots in the city.
Nakamura - https://www.nakamuranyc.com/
Shigetoshi "Jack" Nakamura rose to fame and saw extraordinary success in Japan after opening his ramen-ya, Namanura-ya, at just 22! In 2017, he opened his ramen-ya on the Lower East Side in New York, a hidden gem beside the Williamsburg Bridge. The torigara ramen is Chef Nakamura's signature ramen. A traditional, standard style of ramen, the dish features a chicken-bone broth with ginger, kombu, and fish dashi, which adds a smoky umami flavor. Chef Nakamura adds his signature shoyu (soy) seasoning and tops the bowl with a slice of chashu, spinach, menma, and nori. Nakamura's ajitama (soft-boiled egg) is always served separately. Order the gyoza, the crispiest in town, if you want something extra.
Totto - https://www.tottoramen.com/
What started as one tiny ramen-ya on West 52nd Street has grown into four exceedingly popular locations. Totto remains a staple in the NYC ramen scene thanks to its paitan broth, some of the best in the business. The rich and creamy chicken broth gets paired with a springy, golden, wavy noodle and topped off with pulled chashu pork and tender pork belly chunks. Be sure to add a poached egg and Totto's rayu (a chili oil filled with garlic, onion, dried shrimp, and scallops) -- all the flavors blend together so well. The special rayu (chili oil) adds a kick you won't get elsewhere.
Naruto Ramen - https://narutoramenex.com/
This one holds a special place in my heart, and if you visit, you'll understand why. The restaurant itself is small, but the food packs a big flavor. The place fits approximately 20 people, so you must write your name on the clipboard when you arrive to reserve a table. However, the small space adds a coziness to the experience, which is particularly nice on a crisp fall or chilly winter day or evening. The best part of the dining experience is the anime decorations and action figures, which gave the place a festive flair. The miso and curry ramen are extremely popular and delicious, but my favorite is the namesake Naruto ramen. A definite must!
Mr. Taka Ramen - https://mrtakaramen.webs.com/
Before opening an American spot, chef Takatoshi Nagara ran a Michelin-noted ramen-ya in Tokyo with a childhood friend. That experience helped make his little LES joint a strong contender for the best ramen in NYC shortly after setting up shop. The menu is always fresh with unique weekly specials (like spicy tomato miso chili ramen or Christmas-only seafood ramen). On the normal menu, the yuzu shoyu, a white soy sauce-flavored chicken and bento fish broth with a zing of yuzu is a standout. At the same time, the spicy tonkotsu has a slick and creamy pork broth that contends for "best" pork bowl in the city.
Rai Rai Ken -https://www.nakamuranyc.com/
A 19-year East Village staple, Rai Rai Ken has slowly expanded from a tiny space on East 10th to a much bigger area a few doors down, followed by a second location in Harlem. Rai Rai Ken's ramen menu has mostly stayed the same through these changes. That says a lot. Rai Rai Ken is Rai Rai Ken.
The shoyu and shio ramen come loaded with great toppings: roasted pork, bamboo shoots, boiled egg, spinach, fish cake, dry seaweed, and scallion. If you don't mind a little extra work, the DIY tsukemen ramen is also delicious, with thick, chewy chilled noodles that you dip into a rich pork and seafood broth. Whatever you order, add the crunchy chili oil, which deserves to be sold to the public in jugs. It's that amazing.
