In addition to several varieties of ramen, this midtown spot also offers "Menchanko" soups, inspired by traditional, hearty stews eaten by sumo wrestlers. Read more.
This pop-up ramen joint takes over the kitchen at midtown sushi restaurant SEO from 11pm to around 2am each night. Read more.
Shio ramen is popular on Hokkaido, a northern Japanese island where lots of expensive salt is mined, and in Tokyo.
With 30 seats, Rai Rai Ken is a good approximation of the small, humble ramen-ya found throughout Japan. Read more.
This no-frills ramen spot—with plenty of seats to spare for a procession of NYU students and Japanese regulars—is a solid backup plan for anyone who doesn't want to wait for a table at nearby Ippudo. Read more.
Restaurant Tokyo is one of the stalwarts of Japanese dining in NYC; it's been in business for more than 40 years and serves a wide range of dishes
Tsukemen is also referred to by the name dipping noodles; rather than being combined in one bowl, the noodles and toppings are served on the side, then dipped with chopsticks into the broth. Read more.
While tonkotsu is most commonly associated with Japan's Hakata region, Terakawa has its roots in Kumamoto, a nearby prefecture known for its slightly milder variation on the style. Read more.
Souen specializes in macrobiotic, vegan and vegetarian Japanese food; there is a gluten-free option for almost every dish on the menu. Read more.
Owner Bobby Munekata's mini empire also includes Totto Ramen, Soba Totto and Yakitori Totto. Read more.
